Crispy Waffles
Adapted from Preppy Kitchen (John Kanell)
Ingredients
- 2 1/4 cup 270 g all-purpose flour
- 1/4 cup 50 g granulated sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 cup 480 ml milk, slightly warmed or room temperature
- 1/2 cup 113 g unsalted butter, melted
- 2 large eggs
- 2 tsp 10 ml vanilla extract
- to serve maple syrup and butter, or your favorite toppings, for serving
Method
- Preheat the waffle iron. If you can choose settings, use a darker or higher heat setting for crisper waffles.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the milk, melted butter, eggs, and vanilla. Pour the milk mixture into the flour mixture and stir together just until combined.
- Grease the hot waffle iron with butter or cooking spray. Add about 1/3 cup (80 ml) of batter for each waffle. The amount depends on the size of your waffle maker, so feel free to experiment.
- Cook until golden brown. Place the waffles on a wire rack until ready to serve so they stay crisp. Serve hot with maple syrup and butter or your favorite toppings.
Notes
- Don't use cold milk. Adding the melted butter to cold milk makes it clump, and the butter may melt out of the waffles instead of blending smoothly into the batter. Bring the milk to room temperature if you are prepping ahead, or microwave the 2 cups for about 30 seconds to take the chill off.
- Makes about 10 waffles. The amount of batter per waffle depends on your waffle iron.