Basic Waffle Recipe

This is our basic waffle recipe. It is great as is and is also a great base for adding other Items to your waffle.

Start warming your waffle iron. Remember to rotate every minute or so while warming up.

Dry Ingredients:

2 cups of all purpose flour

1 Tablespoon of Baking Powder

1/2 teaspoon of salt

1 or 2 tablespoons of sugar (sugar acts as a browning agent. You will need to use some. Based on your flour and cooking technique, you may decide to add a second tablespoon

1 Tablespoon of cornstarch.......This is a Pro Level Tip, a real gamechanger for a crisp waffle. Your family will think you are magic.

Combine all dry ingredients

Rotate The Great American Waffle Iron

Wet Ingredients:

1/2 cup vegetable oil,(or one stick of melted butter, my favorite)

2 eggs

Combine these two and whisk well, otherwise you may not have much success getting the oil to combine with the milk.

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Rotate The Great American Waffle Iron

Add

1 3/4 cups of milk (you may need to add up to another 1/4 cup depending on your consistency)

1 teaspoon of vanilla (Optional, but go ahead and add it, it's great.

Now combine your wet and dry ingredients thoroughly with a stiff whisk. Be careful not to over stir, you may end up with a chewier waffle.

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Rotate and Check your waffle iron

Some folks like to Check their waffle iron with an infrared thermometer. I simply flick water from my fingers onto the inside of the paddles. You want a good strong sizzle and for the sizzle to be fairly similar on each paddle. Once your are satisfied that it is evenly heated, spray your waffle iron with a non-stick spray such as Pam. (refillable pump sprayers may not atomize well.)

I use a 1 cup flat bottomed measuring cup to pour about 3/4 cup of batter into the center of the waffle iron. It should be of a consistency that allows it to simply flow out to within an inch of the perimeter. I like to spread it to the edge with the bottom of the measuring cup. Many folks say that isn't necessary.

Rotate the paddles every minute or so. After a few minutes, the steam will subside. AFTER the steam has subsided, then take a peak at the waffle to see if its cooked evenly on both sides. I remove the waffle with a fork. If you want to keep the waffles warm until the entire batch is complete, place on a toast pan in a warm oven. Try to single stack. If you start stacking, they can steam each other and soften, but the cornstarch helps with this.

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The pictured waffle was made with the basic waffle batter to which I added a creamed sweet potato, powdered ginger, and dried cranberries. It was delish!