RECIPE #159, DAY #189
ORIGINAL RECIPE: “Waffles,” from Betty Crocker’s Cookbook*
TIMING: 20 minutes
DIFFICULTY: Pretty darn easy
TOOLS: You have to have a waffle iron, whether electric or stovetop. There is no other way to make waffles
COOK TYPE: Waffle iron
HEALTH: I will be the first to admit that modern America has breakfast all wrong. Our idea of breakfast consists of a processed, white flour and sugar item with more sugar (or some dairy) on top. We rarely seem to include much-needed protein, real fruit, or healthful veggies to our “most important meal of the day.” I mean, how did breakfast go from leftovers and farm table fare to dessert? I dunno’, but I find myself constantly fighting the urge to grab boxed cereal (read: extruded grain) every time I am at the grocery store. And I also have to fight three sugarholics, who think that the best breakfast is pancakes, waffles, or crepes doused in jam and syrup and butter. Period.
So this recipe is not really helping any of us. It’s just classic waffles, made with white flour, none-the-less. Of course, it would make a fine dessert, but it is most often served on a week-end morning to the smiling faces of our weird, American children.
EXPERIENCE: I was packing up the kitchen (getting ready to list our house) when I came across the electric waffle iron and realized we hadn’t used it in awhile. I do like to make a nice, warm breakfast on the weekend, so everyone was happy when I said “waffles.”
Then I decided to start with the most basic waffle recipe I could find.
NOTES: These really are perfectly acceptable, absolutely basic waffles. 1 recipe made 4 Belgian-style waffles in our waffle maker.
You could substitute spelt flour for half the all purpose flour, and make us all a little happier.
- Preheat your waffle iron.
- Beat 2 eggs with a whisk until frothy. Add 2 cups all purpose flour, 1 3/4 cups milk, 1/2 cup safflower oil, 1 tablespoon brown sugar, 4 teaspoons baking powder, and 1/4 teaspoon salt. Whisk just until combined.
- Pour a portion of batter into the waffle iron according to manufacturer’s measurement recommendations. Close the lid and cook until steam stops coming out of the iron. The outside should be slightly crisp and the inside fluffy and never doughy.
- Remove and serve hot with butter, maple syrup, and fresh fruit. Repeat with the rest of the batter.
Serve with butter and (real) maple syrup, fresh berries and whipped cream, or bananas and chocolate syrup.
*Recipe changed from the original.