My kids love waffles, so now & then they would request for them. Occasionally, I would just buy the frozen ones from the supermarket. The kids love them but I find it so much cheaper to just make them at home. I would double the recipe & store the uneaten ones in the freezer. Then everytime the kids want to have waffles, they'll just need to heat them up in the toaster.
I've tried a few different recipes but this time I used a recipe that has yeast in it. It's a good recipe. The waffles turned out crispy on the outside & moist inside. Eat them when they are still warm because once cooled, they'll turn soft. When that happens, just reheat them in the toaster. Enjoy these homemade waffles!
Source: King Arthur Flour
340g / 1 1/2 cup lukewarm milk
85g / 6 tbsp butter, melted
39 to 57g / 2-3 tbsp maple syrup (optional)
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
241g / 2 cups plain flour
1 1/2 teaspoons instant yeast
- Combine all of the ingredients, except flour, in a large bowl. Mix thoroughly. Add in flour & continue mixing until well blended. It's ok if the mixture isn't perfectly smooth.
- Cover with plastic wrap & let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
- Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
- Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.
Yield: about 4 Belgian-style (deep-pocket) 7" round waffles.