Sunday Brunch: The Greatest Waffle Recipe Ever
Robyn Lee was the first person to tell me about this waffle recipe, and I don't think it was a coincidence that she told me about it when we were both eating dinner with her friend Greg. Greg emailed Robyn this recipe a while ago, and he found it on this blog, which found it in the Better Homes and Gardens Cookbook. And then Robyn blogged about it. Got that? No matter. This recipe produces light, crisp, slightly moist, seriously delicious waffles. 'Nuff said.
Best Waffles Ever
- makes three 9-inch square waffles -
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites
Procedure
1. In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center.
2. In another bowl beat egg yolks slightly. Stir in milk and oil.
3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
4. In a small bowl beat egg whites until stiff peaks form (tips stand straight up).
5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.
6. Spoon waffle batter into your waffle iron, making sure not to overfill it.
7. Serve with real maple syrup and unsalted butter.
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25 Comments:
I've got a great waffle recipe that my mother gave me 15 years or more ago and it's very similar, with the exception being the egg whites only. I'll have to try it this way because if it's better than they already were.......wow!
swibirun at 9:02AM on 02/22/09
Why are so many people blogging about waffles this weekend? Weird...
alesbica at 11:00AM on 02/22/09
That is an excellent waffle recipe, the one my Mom used. The eggwhite step makes all the difference!
Cary at 12:02PM on 02/22/09
I love making waffles. They freeze beautifully and are a million times better than anything you get out of the freezer case. And I agree, the egg white step is key.
http://makingitwithmeleyna.wordpress.com/2009/01/23/turkey-and-waffles/
meleyna at 12:24PM on 02/22/09
Oil instead of butter? No buttermilk?
No thanks, I'll stick with the Joy of Cooking recipe for buttermilk waffles, using the upper range of the recommended butter proportion.
peekpoke at 2:12PM on 02/22/09
I cannot stand unsalted butter. I bought it by accident and had to salt my toast.
andysophiemom at 3:29PM on 02/22/09
I grew up on this recipe, and it's great!!
I just blogged about Cottage Cheese Pancakes with Orange Honey Butter, should you be interested in another great retro brunch recipe.
Cheers,
~ Paula
Paula Maack at 5:33PM on 02/22/09
I grew up on this recipe, and it's great!!
I just blogged about Cottage Cheese Pancakes with Orange Honey Butter, should you be interested in another great retro brunch recipe.
Cheers,
~ Paula
Paula Maack at 5:36PM on 02/22/09
Alesbica, most likely because Shrove Tuesday comes this week.
Mares at 7:00PM on 02/22/09
I've tried a lot of different waffle recipes but stopped when I found Bittman's Overnight Waffles (in How to Cook Everything). A little work the night before and a little the next morning for the best waffles ever.... yeasty, fluffy, crispy, a little sour-doughy; just amazing.
rheogs at 8:09PM on 02/22/09
While this sounds really good, I have an even better waffle recipe.
http://www.cooklocal.com/?p=139
You need to make this batter the night before, but the yeast in the batter just REALLY lends itself to the perfect waffle. These are melt in your mouth perfect. My recipe uses a lot more yeast than Bittman's, but overall it's the same theory.
cooklocal at 11:01PM on 02/22/09
try about 1/2 tspn of vanilla, you will be amazed
old chef
old chef at 9:22AM on 02/25/09
This is my preferred waffled recipe--easy with outstanding results. One thing, make sure you use fresh baking powder. I replaced mine recently (not being much of a baker) and was amazed at how much of an impact this one adjustment made--light and fluffly with a crispy exterior. Perfect!
slogger at 12:08PM on 02/25/09
Sorry, but the best waffle recipe ever is the one with the cooked bacon in the center...
Truff at 8:19PM on 02/28/09
I'm sure that is a good recipe, but my favorite is:
Use the recipe on a box of Bisquick, but change liquid to one cup milk and one cup Wilson Creek almond champagne. I "discovered" it one new years morning when I didn't have enough milk but did have some champagne left over (not flat) and didn't feel up to a trip to the market. I've also had interesting results using beer instead of champagne. "Fosters Australian Waffles"....yummmmmmm.
temeculan at 2:07PM on 03/01/09
try using buttermilk and adding 1 tablespoon or cornmeal ...
mcquinn at 8:36PM on 03/01/09
It is a good recipe, light and crisp, but I will one up that and make it an herbed waffle with baby greens, smoked salmon and creme fraiche. It's a different take on waffles, light, crisp, savory, smoky, fresh.
ExpatChef at 1:59PM on 03/02/09
Oats, I tell you, ground OATS! And pecans! And butter! Om nom nom nom. http://www.hungryagain.net/?p=597
hungryagain at 7:05AM on 03/03/09
I have to say this is the best waffle recipe ever!
elpipetuanis at 12:40PM on 03/04/09
The best waffle recipe is by Pam Anderson of Fine Cooking magazine:
http://www.finecooking.com/recipes/light_crisp_waffles.aspx
She uses the egg whites, as well as buttermilk. There is also a little cornstarch in it. I will try the suggestion of putting a little vanilla in, but as written Pam's recipe has never failed to get raves. They are light, crispy, and so yummy!
pacific_eater at 9:59PM on 03/04/09
Here's the best recipe ever. It's so good, it's written in marker on both my waffle irons so I don't ever have to look up the recipe. Recipe courtesy of Cooks Illustrated.
1 cup unbleached all-purpose flour
1 tablespoon cornmeal (optional)
1/2 teaspoon table salt
1 teaspoon baking soda
1 egg , separated
7/8 cup buttermilk
2 tablespoons unsalted butter , melted
Instructions
1. Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk and butter.
2. Beat egg white until it just holds a 2-inch peak.
3. Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter.
4. Spread appropriate amount of batter onto waffle iron. Following manufacturer’s instructions, cook waffle until golden brown, 2 to 5 minutes. Serve immediately. (You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.)
n5rat at 11:05PM on 03/08/09
This recipe was in the Betty Crocker Cookbook for years a "Best Ever Waffles." It is not in the current edition.
I made it for my family for 40 years. Every time I try somethig different, it just doesn't measure up and I come back to this recipe. It is more complicated than a mix but it is still not difficult.
jbreedlove44 at 10:56AM on 03/20/09
If you love waffles then here is the perfect song for you. Do you have waffles? http://www.newgrounds.com/portal/view/451490#
asonofashadow at 10:44PM on 04/10/09
Really good recipe, liked crispness and light consistency. However found it lacked flavour, added vanilla extract. What a difference, with vanilla extract, this recipe is requested over and over. Also, great to reheat, in toaster at work. Will make again and again
abarry67 at 6:31PM on 09/14/09
The recipe sounds great. Can't wait to try it with the kids.
Mom of twins in the south at 11:33AM on 10/02/09