- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 260 kcal
Quick summary
“These classic waffles combine wheat flour, milk, beaten eggs, and melted butter flavored with vanilla. Baked in their own machine, they have a crispy outer shell and a soft, fluffy interior.”
What you need to know
- Incorporating warm melted butter into the liquids creates an emulsion that ensures the airy texture of the dough.
- Resting the liquid batter for 10 minutes hydrates the starch particles resulting in a crispier shell.
- The preheated machine at high temperature browns the surface by immediate conduction without drying the crumb.
Ingredients
Main
- 1 cup all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons of melted butter
- 1 teaspoon of vanilla extract
- For crunchier waffles, let the batter rest for 10 minutes before cooking.
- Replace part of the flour with whole wheat flour for a healthier version.
- Try adding cocoa powder or cinnamon to the dough for flavor variations.
- Serve with chopped fruit and honey for an extra special touch.
- The waffles can be frozen; just heat in the oven to recover the crispiness.
Instructions
Principal
- Preheat the waffle iron according to the manufacturer's instructions.
- In a bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract. Beat well.
- Add the liquid ingredients to the dry ones and mix until homogeneous.
- When the machine is hot, pour the batter and close the lid.
- Cook for about 5 to 7 minutes, or until the waffles are golden brown.
- Remove the waffles carefully and serve immediately.
- Repeat the process until all the dough is used.
Chef's tips
- Brush a thin layer of butter or vegetable oil on the machine plates before placing the first portion.
- Do not open the appliance lid before 4 minutes of cooking to avoid tearing the waffle before the structure firms up.
- Arrange the ready waffles on a suspended rack instead of stacking them on the plate so the steam doesn't soften the crust.
Variations
- Waffle with cinnamon and spices: add half a teaspoon of cinnamon powder and nutmeg to the dry ingredients.
- Chocolate waffles: replace two tablespoons of flour with 100% sifted cocoa powder.
- Savory waffle: omit the sugar and vanilla and add half a cup of finely grated parmesan cheese.
Substitutions
- The refined wheat flour can be replaced by half whole wheat flour for extra fibers.
- Melted butter can be replaced with liquid coconut oil or neutral sunflower vegetable oil.
- Whole cow's milk can be replaced by skim milk, almond drink, or oat milk.
How to store
Store the cold waffles in an airtight container or zip-lock bag in the refrigerator for up to 3 days. To reheat while maintaining the external crispness, place directly in the toaster or in a medium oven at 180°C for 4 minutes.
Can it be frozen?
Freeze the baked waffles separated by parchment paper in freezer bags for up to 3 months. Heat the still frozen slices directly in the bread toaster or electric oven until they are crispy.
What to serve with
Serve accompanied by pure honey, maple syrup, banana slices, fresh strawberries, or creamy butter. To drink, freshly brewed drip coffee, espresso or chilled natural orange juice.
Frequently asked questions
Can I prepare the dough the night before and keep it in the refrigerator?
Yes, keep the dough covered under refrigeration; stir gently before pouring onto the hot plates of the machine.
Why do waffles get soft after coming out of the machine?
Trapped steam softens the crust; remove the waffles and place on a wire rack to circulate air underneath.
How to know if the waffle has reached the right cooking point?
When the steam coming out of the sides of the appliance decreases significantly and the crust has a uniform golden tone.
Can I make this batter in a regular skillet?
The batter works in a skillet like a thick American pancake, but without the typical grid cavities of a waffle.
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