Despite the fact that this may not be the prettiest waffle, I rather like the way it turned out to be almost circular. I will, however, practice filling my waffle iron.
Last time I posted about making waffles for breakfast, I based my recipe on one from America’s Test Kitchen, where I was assured by the testers that a thicker waffle batter produced waffles far superior to normal waffle batter. Unfortunately, America’s Test Kitchen does not always provide the justification for their decisions. This was the case here and I was left wondering why a thin batter wouldn’t make good waffles.
I pulled out the ol’ waffle iron, mixed up some plain waffles, with milk instead of buttermilk, and slapped the batter on the grill. The resulting waffles were crispy and light. Clearly, ATK is missing out here, even though I did let their paranoia goad me into adding a bit of yogurt to slightly thicken up the batter. The added benefit is that to make these, there is no need to separate your eggs and beat them. There was nothing special about these waffles other than that they are good and perfect for everyday dining.
2 cups all purpose flour
2 tsp baking powder
2 tsp salt
2 tbsp sugar
2 cups milk (I used 1%)
2 tbsp plain yogurt
2 tbsp vegetable oil (or butter, melted)
1 tsp vanilla extract
Preheat waffle iron.
Whisk together flour, baking powder, salt and sugar in large bowl.
Whisk together milk, yogurt, eggs, oil and vanilla. Add wet ingredients to dry ingredients and whisk until just combined. Ladle onto hot waffle iron.
Serves 6. With lots of maple syrup.
I recommend keeping your plates warm in a 200F oven to keep the waffles from sweating and losing their crispness when you put them on the plate.