My basic waffle batter recipe for the best crispy waffles
Today, I want to share my basic waffle batter recipe with you. Please, note that these waffles do not contain any baking soda, which means they are extra crispy! If you like crispy waffles, this is the perfect recipe for you.
History of the basic waffle batter recipe
Waffles have a long history. There is even evidence that the ancient Greeks made flatbread between two hot stones. In the Middle Ages stone cooking was banned from the scene and something similar to the waffle iron as we know it today was invented. The people of that time cooked the waffle batter between two pieces of rounded “plates” that were even decorated. Over time, this became a popular dish across Europe and was often served to royalty.
The Pilgrim Fathers spent some time in Holland before sailing to America, and in 1620 the Dutch brought “waffles” with them on their voyage. The word waffle first appeared in print in 1735, and the first electric waffle maker was developed by General Electric in 1911. In the 1930s, waffles became a staple in American kitchens.
How to replace baking soda in waffles
If you insist on making waffles with a raising agent, here are what to use and possible substitutes:
- Baking powder – the classic ingredient that makes every waffle light and fluffy
- Baking Soda + Lemon Juice or Vinegar – a mixture for waffles that creates a chemical reaction and expands the waffle, making it airy and light
- Buttermilk – something to use in place of milk. The buttermilk with a higher fat content makes the waffles soft and tender. The buttermilk gives the waffles a certain spiciness, which is very nice in this recipe.
- Sparkling water – sparkling water is used in many recipes if you don’t have any other raising agent. You can just leave out half the milk and add the sparkling water instead. It will act just as if you had added a leavening agent; it creates soda and picks up the waffle.
- Use yeast – make the dough with yeast and let sit in the refrigerator overnight.
And how do these waffles even rise?
The key is in the eggs. The eggs in this recipe aren’t just a binder. The eggs act as a raising agent. If you are making waffles make sure that you really are whipping the batter. The more you whisk it, the lighter it becomes and the more bubbles it forms. These bubbles are what you are looking for.
What to put on waffles in addition to syrup?
When serving waffles, besides syrup, you have several options: heavy cream or yogurt, berries (fresh or frozen), grated or melted chocolate, bacon and eggs, ham and cheese, honey or agave nectar, chocolate, almond or peanut butter spreads.
The waffles I created only contain 1 tablespoon of sugar, so they aren’t overly sweet which means they go well with savory toppings if that’s what you like.
Ingredients for the best basic waffle batter recipe
1 ½ cups all-purpose flour
One tablespoon of granulated sugar
1 cup of whole milk
¼ cup of melted butter
A teaspoon vanilla extract
Berries and syrup, optional, for serving
Method – Perfect waffle batter
1- Mix the flour and sugar in a mixing bowl.
2- In a separate bowl, whisk together eggs, milk, butter, milk and vanilla.
3- Fold in the dry ingredients and stir to combine. Let the dough rest for 2 minutes.
4- Preheat your waffle iron.
5- Pour 1/3 cup of the batter into the waffle iron.
6- Bake the waffles until golden brown, about 3 minutes.
7- Serve warm with the berries, syrup, or even chocolate you want.
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