what do you prefer? pancakes or waffles. you know i go back and forth on this. sometimes i like pancakes more and other times i like waffles. but do you really have to choose?
i don’t think so.
when you want pancakes you should totally make my grandpa’s pancakes, which are the best and made even better with chocolate chips.
now when you want waffles, you should make this recipe.
they are super simple and you probably already have all of the ingredients in your fridge/pantry. i guess the only thing that may get a little tricky is the waffle iron. chris and i registered for one when we got married and our kind friends were nice enough to get it for us.
i only used it once before and the recipe i used was total yuck. so i am so glad that i found one that works. they are light, crispy, and delicious with a nice drizzle of maple syrup.
oh and here’s a helpful tip to keep your waffles from getting soggy – soggy waffles are no good. do not stack your waffles while they are still warm!
i know i have pictures of stacked waffles and you know what i ended up with? you got it, soggy waffles. so instead, cool your finished waffles on a cooling rack. this will keep them nice and crisp. if you made the mistake of stacking them or laying them flat on your plate, just toast them in the oven or a toaster oven. good as new!
the waffle batter starts off with some flour, cornstarch, baking powder, baking soda, sugar, and salt. mix to combine.
then add the wet ingredients – 1 egg, vanilla, buttermilk, and oil. i didn’t have any buttermilk, so used the trusty substitution of milk with a little lemon juice,
mix and then allow the batter to rest for 30 minutes.
make the waffles according to your waffle maker’s instructions. for mine, i was instructed to pour 1 cup of batter on the iron and bake for 5 minutes. oops, some of my batter oozed out.
1 batch of waffles are done. repeat until you’ve used up all of the batter. enjoy the waffles with some maple syrup and you’ve got yourself a wonderful breakfast treat.