I love waffles. I make them all the time. And I make about a half dozen varieties so far. So we will keep ’em coming!
I have a couple recipes I use a basis. Here is one of them: Basic Waffles
I will show you what I do differently by marking with a * per usual.
- 2 eggs
- 2 cups spelt flour* (original calls for all purpose)
- 1 3/4 cups milk
- 1 tablespoon lemon juice* (added to the milk = buttermilk) (original doesn’t call for)
- 1/2 cup melted butter* (original calls for vegetable oil)
- 1 tablespoon coconut palm, cane or brown sugar* (original calls for white sugar)
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract* (original calls for 1/2 tsp)
- 1/2 teaspoon almond extract* (original doesn’t call for)
- 1 tablespoon poppy seeds* (original doesn’t call for) Note: you can add less or more poppy seeds depending on how seedy you prefer.
- Zest of 1 large lemon or 2 small lemons* (original doesn’t call for)
The basic recipe also calls for spraying the waffle iron with non stick cooking spray – which I wouldn’t use in a million years personally. But with all the melted butter in the batter you just don’t need anything. They shouldn’t stick! Mine don’t 😀
This is how I do it:
Basically put dry ingredients together and stir with a fork til distributed evenly. If you can be bothered mix the zest and sugar first and rub together with fingers to try and release more lemon oil flavour. Whisk wet ingredients til combined. Add wet to dry and mix til smooth – but don’t over mix.
NOTE: Add the melted butter to the cold milk before adding the eggs so that the butter is cooled and it doesn’t scramble the eggs – YUCK.
Preheat waffle iron. Once you have your batter ready pour in about a half cup to 3/4 cup depending on how large of an iron you have. Let it cook til the timer goes off or if you don’t have one with a timer check it after 3-4 mins. All irons vary.
- Fresh blueberries (use as many as you like)
- small dab butter
- Maple Syrup (do not use fake syrup or golden syrup – YUCK – and use as much as you think you will need!)
Heat pan on medium with a little butter. Toss in a bunch of blueberries. Make sure any stems are removed and they are washed and pat dry. Cook down the berries til they are bursting and juicy. Pour in maple syrup. Cook for a while til flavours are melding. Then cool a bit and use a hand blender til smooth. Be careful as it may splatter a bit.
This most recent time I kept it simple and just ate the waffles with the syrup but you can definitely take this up a notch.
Add on ideas:
- Home made whipped cream & marscapone with vanilla and almond extract dolloped on top with the syrup and extra fresh blueberries
- Whipped Philly cream cheese spread on the waffle in lieu of butter with syrup poured on top (for a cheesecake taste)
- Candied lemon peel sprinkled on top with or without cream or cream cheese