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Prep 20 mins
Cook 2 mins
The waffle recipe to go with "Mollie's Basic Pancake and Waffle Mix", this is absolutely delicious and lends itself to many different variations. I include the Mix Substitute if you haven't made up the mix beforehand, but once you've tasted these waffles, you'll want to keep some one hand! These waffles are light and crisp, but also moist and almost creamy in the center. They rise just enough, but not so much that the batter fails to cook through, and they are substantial enough to keep you from feeling light-headed two hours later, but not so heavy as to load you down. Canola oil can be substituted for some or all of the butter (heathens!). Look for the pancake recipe, as well!
- 1 cup buttermilk (or 1 cup milk mixed with 1 tsp vinegar)
- 3 tablespoons water
- 3 large eggs
- 1⁄2 teaspoon vanilla extract (only the real stuff, please!)
- 6 tablespoons unsalted butter, melted
Waffle Mix Substitute (or 1 1/3 cups mollies basic pancake and waffle mix)
- 3⁄4 cup unbleached all-purpose flour
- 1⁄4 cup soy protein powder
- 1⁄4 cup unprocessed wheat bran
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1⁄8 teaspoon baking soda
- 1 tablespoon sugar
- 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.
- 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.