Best Basic Waffles Recipes

BASIC BATTER WAFFLES

Steps:

• Mix all dry ingredients together using a large whisk.
• Mix the wet ingredients together.
• Gently combine but don't overmix.
• Cook as your waffle maker directs.
• Sprinkle with powdered sugar (my daughter).
• Cover with toasted nuts, bananas, and real maple syrup (Me!).
• Pour on log Cabin (my son) and Michele's Maple Cream Syrup for my husband!

BASIC WAFFLES

Steps:

• Add dry ingredients to mixing bowl and stir to mix well.
• Add remaining ingredients and blend until smooth.
• Let batter sit for 5 minutes before using.
• Use less than you think on your 1st waffle, spreading batter with a non-stick spatula. Batter spreads and rises, so you don't want to overfill your waffle iron.
• Cook until done--varies depending on temperature of your waffle iron.

EASY, BASIC WAFFLES

Steps:

• Sift flour, baking powder, salt and sugar.
• Mix the eggs, oil and milk.
• Combine dry and wet ingredients.
• Pour onto hot skillet, and cook for 3-4 minutes.

BASIC BUTTERMILK WAFFLES

Steps:

• Preheat the waffle iron.
• Place the waffle mix in a medium-sized bowl.
• Measure the buttermilk and then the water into a 4-cup liquid measure. Add the eggs and beat gently with a fork or a small whisk until smooth. Stir in the vanilla. Pour this mixture, along with the melted butter, into the dry ingredients. Stir until thoroughly blended, scraping from the bottom and sides of the bowl, but don't overmix. A few lumps are okay.
• Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray, then rub on a little butter. (This is most easily accomplished by generously buttering a chunk of bread and using it as a nifty, edible utensil to butter the waffle iron.) Add enough batter to just cover the cooking surface - approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
• Cook for 2-3 minutes, depending on your waffle iron. Don't overbake - you want it crisp and brown but not too dark. It's perfectly okay to peek.
• Serve hot with your chosen toppings.
• Variations:.
• Lemon Waffles with Blueberries - Add to the basic mix 2-3 tbsp sugar and 1 tbsp grated lemon zest. Replace the water with 3 tbsp fresh lemon juice. Increase the vanilla extract to 1 teaspoons Top the finished waffles with 1 1/2 cups fresh blueberries or frozen defrosted blueberries.
• Chocolate Waffles - Add to the basic mix 3-5 tbsp sugar and 3 tbsp unsweetened cocoa. Replace the buttermilk and water with 1 1/4 cups milk. Increase the vanilla extract to 2 teaspoons Top the finished waffles with 1 1/2 cups semisweet chocolate chips. The chocolate chips will melt slightly into the top surface of each hot waffle. Serve with powdered sugar and fresh raspberries, if available.
• Orange waffles with Pomegranate - Add to the basic mix 2 tbsp sugar and 1 tbsp grated orange zest. Replace the water with 3 tbsp orange juice. After the waffles are cooked, sprinkle with 1 cup pomegranate seeds. Serve drizzled with pomegranate molasses (available in specialty markets and Middle Eastern groceries) or a reduction of Pomegranate juice and sugar.
• Herbed sweet corn waffles - If you're making this when sweet corn is in season, shave fresh sweet corn directly from the cob. If corn is not in season, use frozen corn. To defrost, place it in a strainer and run it under room-temperature tap water. Drain and dry it thoroughly before adding to the batter. Omit the vanilla extract. Soak in the melted butter for a few minutes: 2 cups fresh corn kernels (from about 3 cobs), 1/4 tsp dried sage, 1/2 tsp dried thyme, 1/2 tsp dried basil. Add 1 1/2 cups of the corn-butter-herb mixture to the batter, reserving the rest for sprinkling on top of the cooked waffles. Serve with Apple-Jalapeno Syrup. For every 12 oz can of defrosted apple juice concentrate, add a 2-inch jalapeno chile, slice in half lengthwise. Bring to a boil, turn the heat down, and simmer, uncovered, for 20-30 minutes (possibly longer), until it is reduced by slightly more than half. Remove from heat, and let it cool to room temperature. Remove and discard chile. Serve in a small glass pitcher.
• Savory Rosemary-Olive Waffles with Peas - You can steam fresh peas or use frozen ones. To defrost, place them in a strainer and run them under room-temperature tap water. No cooking necessary. Drain and dry them thoroughly before using. Omit the sugar and vanilla extract. Replace half the melted butter with olive oil. Add to the batter 1/2 tsp crumbled dried rosemary and 1 cup minced pitted Greek (kalamata) olives. Top the finished waffles with 1 1/2 cups green peas. Serve with Roasted Garlic Aioli.

BASIC BATTER FOR PANCAKES/WAFFLES

Steps:

• 1. Preheat waffle iron or griddle over medium heat. 2. Whisk together the dry ingredients in a large bowl. 3. Whisk together milk and eggs in a medium bowl. Then, stir in the butter and vanilla. 4. Gently stir the wet ingredients into the dry ingredients. Don't worry about a few lumps. If batter seems too thick, add a bit more milk. 5. Spray iron with cooking spray or add a capful of oil to your griddle. Pour about 1/4 cup of batter onto cooking surface. Waffles will take approximately 4 minutes. Pancakes will take approximately 2-4 minutes per side.

BASIC VEGAN WAFFLES

Steps:

• Combine non-dairy milk and vinegar in cup, let sit for 10 minutes (the milk will "sour").
• In a mixing bowl, add flour, baking powder, salt, and soda; stir to mix.
• Add in Ener-G, milk, and margarine; mix well.
• Pour batter into a preheated prepared waffle iron; cook until steaming stops and waffles are crisp and golden.

BASIC BUTTERMILK WAFFLES

Steps:

• Sift together the dry ingredients.
• Add the buttermilk, eggs and melted butter, mixing until there are no more lumps.
• This will make a very thick batter.
• Bake in a waffle iron according to the manufacturer's directions.
• *Note*:You may substitute an equal amount of yogurt, sour milk, sour cream, or cream for the buttermilk.

BASIC WAFFLES (CUISINART) RECIPE - (3.7/5)

Steps:

• 1. Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter rest 5 minutes before using. Preheat your waffle iron (setting 3). 2. When preheated, green indicator light will illuminate. Pour 1/3 cup batter onto the center of the lower grid; spread batter using a heatproof spatula to within 1/2 inch of the edge of the grid. Close lid of waffle iron - green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. 3. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm until ready to serve in a 200° F oven. Makes 8 servings. Each serving = 5 Weight Watchers points.

BASIC WAFFLES

Steps:

• 1. Sift dry ingredients together 3 times. Beat eggs with hand mixer until frothy. Add dry ingredients and milk,vanilla and oil, mix until smooth with hand mixer.
• 2. Bake on waffle iron until golden, 4-5 minutes.

SCOOBY-DOO'S BASIC WAFFLES

Steps:

• Sift dry ingredients together in bowl.
• Add egg yolk, milk and butter. Mix thoroughly.
• Beat egg white until stiff. Stir 1/4 into batter to lighten it. Then gently fold in remaining egg white.
• Pour 1/3 cup batter onto heated iron.
• Note: I use the blender to beat my egg whites when making several batches. It is much faster than beating by hand.