I love eating classic waffles, making waffles, waffling waffles. However, would you believe me if I said I JUST bought my first waffle iron? I don’t know why I just never got around buying one! That changed a few weeks ago when a friend of mine was moving out of the country and was selling her… waffle iron! Of course, I bought it :). So here’s my classic waffle recipe: crispy on the outside, fluffy at the centre and perfect for eating with syrup.
My favourite meals of the day are breakfast and brunch by far. Ok ok, so the other meals also have nice things about them (wine) but breakfast and brunch are just SO MUCH FUN! You can go as classic as you like with pancakes, waffles and scrambled eggs or go all the way to shakshuka, eggs benedict, or a mushroom galette. It’s really an endless world of possibilities <3.
Now here’s something that you can do if you like waffles during the week but you cannot see yourself waking up to whip up egg whites: you can freeze them! Once they’re done and golden, place them in a sealed container separated by baking paper. Freeze them for up to 3 weeks! To heat them up, place them in a toaster for 3-4 minutes or in the oven for 5-10 minutes (best results with the toaster). They will be crispy again :).
Waffles are a recipe that lends itself to many variations. Which would you like me to make next? Maybe herb and cheese? In the meantime, you can serve your classic waffles with fruits, syrup, icing sugar, whipped cream, butter, honey, etc! You can even cut them into strips after they’re done and dip them into the syrup (ah, the possibilities!).
For the waffles
- 250 g all-purpose flour
- 2½ tsp baking powder
- 1 tsp salt
- 4 tbsp granulated sugar
- 200 ml milk whole, skimmed or vegetable, at room temperature
- ½ tsp vanilla extract or vanilla essence
- 2 egg yolks at room temperature
- 120 g melted unsalted butter cooled to room temperature
- 2 egg whites at room temperature
- Vegetable oil I used Canola
- Maple syrup
- Icing sugar
- Whipped cream
For the waffles
- Mix the flour, sugar, salt and baking powder using a whisk.
- In another bowl, whisk together the milk, vanilla, butter and egg yolks. When separating the eggs, transfer the yolks straight into the milk so that it doesn't generate a skin, which happens when it's in contact with air.
- Make a hole at the centre of the dry ingredients and pour the liquids into it. Whisk them together starting at the centre and slowly incorporating the dry ingredients from the sides.
- Whip up the egg whites in a clean using an electric mixer or by hand with a clean whisk until you get soft peaks.
- Incorporate the egg whites by folding them in using a spatula.
- Preheat the waffle iron.
- Once hot, paint it with oil, making sure to go into the crevices.
- Place about ¼ cup of dough onto the waffle iron and close it up. The exact amount will depend on the size of your iron. It will take 4-5 minutes to be ready. Don't open it up before this time or it will open in half.
- Once they're done you can freeze them for up to 3 weeks. Place them in a sealed container with baking paper between them so that they don't stick. To reheat them place them in the toaster!
- Serve warm with syrup, fruits, icing sugar, butter, whipped cream, or whatever your heart desires.