We have been on a waffle kick. Rory loves toaster waffles, and I grew up on them. We decided to hunt for the best homemade version! We have been making them every weekend since 2020 began, and finally landed on a recipe that delivers the light, crisp waffle that we had in mind. The bonus: they freeze BEAUTIFULLY and are even better heated up from the toaster. All you need is maple syrup and some fresh fruit and you’re set with a beautiful breakfast.
Typically, I adapt recipes as we try them but this one is perfect as is, bravo Melissa Clark! Which brings me to: if you aren’t already subscribed to the NYTimes cooking app, I couldn’t recommend it more highly. Totally worth it, whether you’re a beginner or very familiar with your kitchen tools, it’s so easy to find a wealth of things to try and to get your creative juices flowing.
Finally: in the spirit of full disclosure, after announcing that these might be the best waffles on earth I had a few last minute recipe entries from very experienced friends SO check back as we try some new this weekend to see WHICH ONE IS BEST! As always, we love to hear from you so please let me know if you have any tips, tricks or favorites.
At long last, the recipe, taken STRAIGHT from the NYTimes….
“It’s time to put that waffle iron languishing in the back of your cabinet to good use. These airy, delicate and crisp-edged waffles are so fabulous, yet so simple to throw together, they’re destined to become part of your weekend breakfast routine. Freeze leftovers, if you have any, in Ziplock bags and serve them during the week. You can pop them in the toaster to reheat (use a light setting) and they come out nearly as well as freshly made, maybe even slightly crunchier.
For a lighter, fluffier waffle, separate the eggs and proceed with step 2 using the egg yolks. Beat the whites until stiff, then fold into the batter. For whole-grain waffles, use 1 1/3 cup all-purpose flour and 2/3 cup whole-wheat flour. You can also substitute brown sugar for the granulated.”
INGREDIENTS
- 6 tablespoons unsalted butter, more for waffle iron
- 2 cups/240 grams all-purpose flour
- 1 tablespoon/15 grams sugar
- 1 teaspoon/8 grams baking powder
- 1 teaspoon/5 grams fine sea salt
- ½ teaspoon/3 grams baking soda
- 1 cup plain yogurt (or see note)
- 1 cup milk
- 4 large eggs
PREPARATION
- Melt butter either on the stove or in the microwave. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.
- Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.