I am pretty comfortable with my waffle recipe. In fact, I have been using it without variation for the last eight years. I know, that sounds pretty weird for a recipe changing person such as myself, but it’s a really great recipe! Then, the inevitable happened. I made a deal with my sixteen year old son. I needed him to give up a night out with friends in favor of being home to let my other sons in the house when they got home. I had a prior obligation and no other option. My part of the deal? You got it. Waffles for breakfast. At 5:00 in the morning. Suddenly, I needed a faster recipe. One that didn’t involve beating egg whites and making a lot of other noise that early in the morning.
Orangette, written by Molly Wizenberg had just the waffle I needed. In fact, her post had two different waffle recipes on it, a yeast one and a quick one. In my need for speed and quiet, I chose the quick one, but I am going back soon to try out the yeast waffle. I have never made one of those before and I have heard a lot of good things about them. Do any of you make yeast waffles? Are they better, different, just as good as the quick versions?
This is a nice, thick waffle. I must admit I almost forgot to take any pictures, they were disappearing so quickly. I needed to double her recipe to feed the five kids. That would be my only complaint about the recipe. With the same amount of flour and milk as my normal recipe, this one made only two thirds as much. It really is a frugal thing to beat the egg whites and add them to the batter. The increased volume goes much further. I got six waffles out of the doubled recipe and normally get nine or ten out of my stand-by. Here is the non-doubled recipe:
Author: Frugal Antics of a Harried Homemaker (from Orangette, originally from Food Network)
¾ cup flour
¼ cup cornstarch
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1½ tsp sugar
½ cup milk
½ cup buttermilk
⅓ cup oil
1 egg, beaten slightly
½ tsp vanilla
Combine the dry ingredients in a large bowl.
Combine the wet ingredients in another bowl (I used a 4 cup Pyrex measure) and whip slightly with a fork to break the egg.
Add to the dry ingredients and whisk until smooth.
Make as directed by your waffle iron.
Now it’s your turn! Please link directly to your recipe, not your homepage. Please be sure to give credit where it’s due. You can link up any recipe that has been on your “to try” list, not just one from another blog.