Waffles II

Now that Zuni is older, he enjoys telling me what he wants to eat. He often requests pancakes, and lately he has taken a liking to waffles. It all started one random evening when I was in my last few weeks of pregnancy. Zuni announced that he wanted waffles for dinner. There were no ifs-ands-or-buts about it. The decision was final, and someone had to come up with a waffle to quell the little guy’s craving. Unfortunately, at the time I only had my Overnight Yeasted Waffle recipe on hand, and any other recipes that I had tried previously had gone down the wayside. So, doing what any diligent father of a hangry 4 year-old would do, my husband drove down to our local IHOP, family-dictator in tow, and came home with a waffle and an assortment of styrofoam container contained syrups. Said 4 year-old dictator got his fill of the breakfast favorite, and the crises was averted.

This whole situation made me realize that I should have a recipe for waffles that could be whipped up on short notice (although you have to plan these ones out, they are phenomenal!). I tried a handful of recipes that included whipping egg whites to peaks, but nothing truly pleased me. That is until I fell upon this recipe from Annie’s Eats. You guys, this recipe is nothing short of A-FREAKIN’-MAZING! Seriously! So flippin’ delicious! I now make these in bulk and freeze them, perfect for when our not-so-little-anymore Little Guy decides that he wants waffles for dinner (or breakfast!) 🙂

 

 

WafflesPic

 

 

Waffles

Yield: 4 – 6 Servings

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup milk
  • 1 cup buttermilk
  • 2/3 cup oil
  • 2 eggs, lightly beaten
  • 1 ½ teaspoons vanilla

Directions:

In a medium bowl, whisk together all-purpose flour, cornstarch, sugar, salt, baking powder, and baking soda. Set aside.

In a large bowl, whisk together milk, buttermilk, oil, eggs, and vanilla. Add the dry ingredients to the liquid mixture, and gently whisk together until just incorporated and a few lumps remain. Set aside for 30 minutes.

Preheat waffle iron and lightly grease with melted butter or oil. Pour in desired amount of batter, making sure not to overfill, and cook according to manufacturer instructions.

Note: To freeze waffles, cool completely to room temperature and store in a freezer safe container. To consume, place frozen waffle on a baking sheet and warm in a 300°F oven until thoroughly heated, about 10 minutes.

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9 responses

  1. Love the story…so cute 🙂

    I made this recipe too 🙂 and the boys loved them! Next time I want to try to mix in some whole wheat flour.

    You know a problem I have with re-heating waffles..they always have that eggy smell when reheating. Do you ever get that problem? I use the toaster to reheat.

    • You’re really good making healthier substitutions. I have a hard time with it because I usually end up swapping in/out too much and that causes the taste to suffer lol

      Hmm, I’ve never had an issue with eggy smell… Maybe you can try adding a bit of vanilla to mask it?

  2. These waffles look delicious and I know how you feel I have 2 family food dictators that always want different food from each other alhamdu’lillah I’m glad our youngest is more easy going, but only when it comes to food 🙂 we don’t really eat the sweet ones here in UK but as a kid I remember eating potato waffles. I meant to comment here sooner and your comment over on my blog reminded me 🙂

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