Great recipes aren’t just stumbled upon by accident, they are born.Â The Original Best Waffle Recipe is no exception.
A fine steak house will sneer at a customer for defiling their dinner with steak sauce or ketchup (catsup?). They sneer, and rightfully so, because the steak has been expertly prepared and the flavor needn’t be masked with a topping. The same can be said of the best waffle recipe. Syrup? No thank you. Jam? Are you kidding me? Butter? Oh please! This sweet waffle was born to run free.Â It’s exact origin? No one knows. It’s original title, “Norwegian Waffle” suggests a viking heritage. It has even been suggested that Eric the Red himself had a hand in the recipe which, once perfected, cause the vikings to stop pillaging and start waffling….We suggest you do the same.
1Â 1/4 Cups Sugar (yes sugar, that’s what give the waffles their power )
2 Tsp Baking Powder
2 Tsp Vanilla
1Â 1/2 Tsp Ground Cardamom
3/4 Cup Melted Butter
2 Cups Milk
3 Cups Flour
Beat on high speed until very thick: sugar, eggs, baking powder, vanilla, cardamom. Add and blend butter, milk and flour. Bake in waffle iron until light brown (waffle is meant to be dense, not crispy). Do not over bake. Serve with fresh fruit or jam, if you dare. May be eaten cold and with hands. This is a sweet waffle and can be served at brunch. Store in refrigerator for up to 3 days.
Yields about 15 Belgian style waffles.
If you’re like me and you salivate over waffle recipes on Friday afternoons and dream of biting into crispy, yet fluffy, goodness on Saturday morning then you’ve probably noticed how many call waffle recipes call for buttermilk. I mean, who keeps buttermilk? What’s a guy to do? Luckily, there are some easy ways to make buttermilk at home so you can try out that great waffle recipe you found on this site or elsewhere (and if you find an awesome one, don’t be stingy, please share it!). Buttermilk is simply slightly soured milked, originally it was the leftover liquid after running the family butterchurn. Fortunately today, you don’t have to go through so much effort.
Buttermilk Substitution Recipe:
1 Tablespoon White Vinegar OR Lemon Juice per cup of needed buttermilk
Put 1 Tbsp. White Vinegar (or Lemon Juice) into your measuring cup. Add milk up the the amount that you need. Wait a 5 minutes.
OR If you’re like my wife then you’ll just substitute milk for buttermilk. It’s really about the same, isn’t it? OR Did you know you can freeze buttermilk? Sure! Instead of substituting next time freeze it in 1 Cup pucks for later use. Though I’m not entirely sure how long buttermilk will last while frozen, I would advise you to use it within a few months. Any longer and it’s up to you!
Here are few thoughts from a friend of mine regarding the best waffle recipe.
There are a lot of folks out there claiming to have the bestÂ waffleÂ recipe. They pile out of their Astro Vans and into church breakfasts, slinging mediocre waffles like a disenfranchised Dutchman. They’ll tell you their recipe is really simple (â€œI just use Bisquick batter and a can of spriteâ€) or takes a long time (â€œI let my yeast bloom for three daysâ€) but the end result is always the same. The waffles are soggy, floppy, chewy, and taste like an old plastic bag. Heed not the advice of your friends and neighbors, these people are fools.
The bestÂ waffleÂ recipe cannot be made by mere suburbanites with a cheapÂ waffleÂ iron and a furrowed brow. It must be made by God’s chosen people (for North Eastern Europe at least), the Belgians. The Belgians haven’t had it easy in a lot of respects, but they had one glorious food stuff (besides fries, beer, and chocolate) to get them through. The *cue angelic music* waffle! The BestÂ Waffle Recipe â„¢ will have Belgium ingredients written all over it;Â white sugar, cardamom and a rocket hotÂ waffleÂ iron. Anything less should not be trusted, it was likely made by the ignoramuses who defile the sacred foodstuff that isÂ waffle. Accept no less, heal thine soul.
Probably one of my fondest memories growing up was having waffles on Saturday morning with my family. We had the best homemadeÂ waffleÂ recipe. If there was one family tradition that sticks out to me, that is it.
The tradition was so important to my siblings that when my mom and dad decided to get a newÂ waffleÂ iron when everyone had left the nest, the old one suddenly became a coveted item among us. It was a greasy old model from the 1970’s and had a decorative yellow flower paint job on the top. Oddly enough, it made rectangle waffles. I was the first to be offered the iron, which had been seasoned with years of love and use. I however, did not have room in my suitcase to take it to college with me, so my opportunity was lost. My sister did have room. She took it, but only had it for a month or so before she took it to my brotherâ€™s house, where she accidently left it. Now my brother has control over the iron, but for how long?
The next time I visit my brother there may be a chance that the iron will go missing. Is that evil of me? Perhaps. But if you have had the bestÂ waffleÂ recipe, made with this specialÂ waffleÂ iron, you would understand and I hope they will too. Iâ€™m sure I would be forgivenâ€¦right?
This waffle recipe we can’t take credit for. It originally came from a Toastmaster Waffle Iron book or box of some sort years ago, as far as we can tell. Let us know if this waffle recipe is still in use and recommended today by the Toastmaster people. The secret here isÂ separatingÂ the eggs and folding in the whites. It’s a little more involved, but it isÂ definitelyÂ worth it!
1 3/4 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp sugar
7 Tbsp vegetable oil
1 1/2 C. milk
Mix dry ingredients. Mix the wet ingredients, sans eggs. Separate yolks from whites. Add yolks to wet ingredients and in another bowl beat whites until firm peaks form. The whites should stick to the side of the bowl if you turn it upside-down.
Preheat waffle maker. Mix wet and dry ingredients until most of the lumps are gone. Fold in the egg whites. Use ~1/2 C. per waffle.
Makes about 8-10 waffles.