Today on Sugar Spun Run we'll be making homemade waffles.
Hey Sugar Spun Bakers! Today I'm really excited to be sharing this waffle recipe with you, and I hope
you're excited too, because so many of you have been asking me for a waffle
recipe recently. It is crazy. I've gotten so many requests so I went right to work;
started working on this. If you follow me on instagram you saw how many fails I
went through. I mean I tested this recipe over a dozen times to get it just right.
We are finally here with a perfect homemade waffle recipe. So let's go ahead
and get started. Now the first thing you are going to need is a large mixing bowl,
and to that you are going to want to add 2 cups of all-purpose flour.
Along with the flour we're going to add 3 tablespoons of granulated sugar.
2 tablespoons of cornstarch.
The cornstarch helps to give us waffles that have a nice crisp exterior. Helps keep them from getting soggy.
We are also going to add 2 teaspoons of baking powder.
1/2 teaspoon of baking soda
And 3/4 teaspoon of salt
Now we're going to whisk everything together.
You want your dry ingredients to be nicely combined and I know technically sugar is a wet ingredient,
but in this case it's going in with our dry ingredients.
Alright so once you have your dry ingredients plus your sugar nicely combined we are going to make a
well in the center. I'm just using a spatula to do this you could use a spoon instead.
The reason we're making this nice little well is because it gives us a nice spot
to combine all of our wet ingredients without having to use a separate bowl to
do that. Now the next ingredient you're going to need is 2 cups of buttermilk. If
you don't have buttermilk on hand I have a super simple alternative, a nice and
easy substitute. I will link to that in the description below.
Add the buttermilk to our well.
The next ingredient you need for this recipe is 2 large eggs. Now to get
nice fluffy waffles that don't taste very eggy I am going to recommend that
you separate the egg whites from the egg yolks. We are only going to be adding the
egg yolks to this part of the recipe. We're going to use those egg whites in just a minute.
Make sure wherever you are putting your egg white is a nice clean dry place.
Get those little string proteins off of there.
Now set those egg whites aside. We don't need
them just yet but you do not want to get rid of them, and then back to our nice
little well here, we are going to add one teaspoon of vanilla extract.
We'll use our whisk and try to stay within this well here and we'll just scramble
everything together until the egg yolks vanilla and milk are nicely combined.
At least they appear to be nicely combined and your egg yolks are at least broken up.
Alright before we go too crazy and start to incorporate the dry ingredients
completely we are going to drizzle in four tablespoons of melted butter.
This is unsalted butter. I've melted it and I've let it cool a little bit, and
I'm going to just pour it into the well while mixing.
This helps to incorporate the butter as evenly as possible. You'll probably notice that it starts to curdle
a little bit once it hits the milk. That's okay. Just do your best to get everything nicely combined
Alright now we're going to start to gradually incorporate the
rest of the batter. I'm going to start by using my whisk, and then in a moment we'll switch over to my spatula.
You don't want to over mix to your waffle
batter. So I don't like to use the whisk for this whole process. I just like to
use it to begin to get everything incorporated, then I switch over to my spatula.
You want everything to be pretty well combined, but as I said you don't
want to over mix, however, if you have some lumps in your batter that is completely fine.
Alright your waffle batter is almost done, but remember those egg whites we
just separated a little bit ago? You're going to grab those now and we're going
to pour these into a completely clean completely grease free dish.
I did a lot of research when I was developing waffles. I did a lot of tests with and
without the egg whites, and let me just say that this yields the best results.
Nice, fluffy waffles with a crisp exterior. I highly, highly recommend that you don't skip this step.
Not quite there yet our peaks are still falling over.
Alright good. See that's what I'm talking about. The peaks that have formed
are holding their shape. They're not falling over themselves, or not falling
back into the batter. So we can go ahead and gently fold this in to our waffle batter.
You definitely don't want to use your electric mixer for this step, and
you definitely want to use a light hand when you're doing this. You don't want to
over mix your waffle batter and you don't want to deflate the egg whites that you just whipped.
So at this point you're going to want to heat up your
waffle iron so that it can begin to get warm.
I do recommend waiting until your waffle batter is completely combined before you
start heating up your waffle iron. This lets your waffle batter have some time
to rest and thicken a little bit which is ideal for making these waffles.
Now how much battery you need for each waffle is going to vary depending on
your iron. For this particular iron, this is a presto waffle iron. I've found that
I've need a heavy cup of batter per waffle. It's actually probably a little
bit closer to 1 and 1/4 cups of batter.
I really like this little iron that I'm using. I will make sure to link to it in
the description below so that if you don't have one you can grab this one too.
it's pretty inexpensive and it makes great waffles.
Now waffles with this iron generally take about 4 minutes to cook, however, if you're not sure how long
your particular iron is going to take, a good way to tell your waffles are finished is
when the steam that's coming off of the iron starts to slow down, or actually
when it stops. That's a good sign that your waffle is done or at least almost done.
Now the first waffle usually comes out a little bit funky. This one's
actually not too bad. It's still usually completely edible, and then once you've
made your first waffle you'll just want to repeat with the rest of your batter
until you have used all of it. I find with this recipe I usually get about
four Belgian waffles. And that is it. I am so excited for you guys to try this one.
Nice crisp exterior, super fluffy interior, so flavorful. I love the flavor
of these waffles. If you try this recipe out please let me know what you think. I
always love hearing from you. Thank you guys so much for watching and I'll see you next time.