Over the summer, I turned a year older and got a fantastic present for it: A pro waffle maker. You’d think a person like me would rip it out of the box the moment it was presented to me, but I didn’t. I waited. I waited for that cold October morning which demanded warm, fluffy, crisp waffles. And boy, am I glad I did… they were absolutely perfect.
That said, I wasn’t going to post this up. I have become so engulfed in my other life that this life, the life that makes food, takes pictures and revels in the joy of sharing and showing off, got buried. Then, this happened:
To my utter surprise, this blog has been doing pretty well in my absence in terms of hits and comments. I immediately felt guilty for neglecting it, and embarrassingly answered questions posted by visitors months ago. I apologize profusely, readers. I had no right to keep you waiting. I wouldn’t blame you for never coming back.
All of this just added more initiative to upload this post. So, let’s begin! I adapted this recipe from A Pretty Life, whose picture lured me. It’s easy, quick (under 30 minutes, I promise), and a fall party in your mouth. Oh, and it’s pretty. Your Instagram followers will drool, trust me.
Happy Fall, dear readers!
Makes 2 and a half waffles (1 waffle = entire circle of a waffle maker)
1 cup flour
1/8 teaspoon salt
2 teaspoons baking powder
2 teaspoons sugar (you can add up to 6 teaspoons – I like it less sweet since there’s syrup)
1 cup milk (I used skim)
1 tablespoon water
1 tablespoon oil (canola or vegetable)
1 teaspoon vanilla extract
2 tablespoons melted unsalted butter (if you use salted, omit the salt above)
Combine flour, sugar, salt, and baking powder in a bowl.
In a large bowl combine melted butter, oil, vanilla extract, and water.
Add in milk. Because the milk is cold, the butter will curdle. Don’t worry, it’s normal.
Add dry ingredients to wet ingredients. Mix well. It’ll be slightly lumpy.
Set aside for at least 10 minutes. Meanwhile, preheat your waffle maker. I set my dial to 4.5 for a golden crispiness.
Pour mixture onto bottom plate in the center. I used the marked cup (it’s about 3/4 of a cup) that came with my maker. The batter is medium thick, so do as your waffle maker instructs.
Using a heat-proof spatula (or a wooden spoon), spread the batter evenly to cover all sides.
I would always recommend peeling waffles off with a wooden spoon. Never use metal!