I was lost in breakfast paradise when eating today’s insanely good waffle breakfast. These could well be the best waffles in the world. No matter that I slurped a bit of maple syrup down my chin. That happens when you are paying more attention to the food rather than how it got to your mouth.
I was sure I already had the best, light fluffy waffle recipe but I think this one is better. It seems that Serious Eats got there first so I took their recipe and added a tablespoon of sugar, just because I wanted to.
When the first one came out, crisp and golden brown I put it on a plate and gave it to John to doctor up for his dad. He’d finished his yogurt and peaches and was ready for the second course of his breakfast. This man knows how to do breakfast. (and every other meal)
I made more waffles and then sat down to one of my own. I took one bite and my eyes rolled back in my head and I knew I was in waffle heaven. I think I could eat these waffles with no syrup, jam, ice cream or anything else but we’ll never know because I enjoy all the toppings.
If you haven’t found ‘the one’ when it comes to waffles, give this recipe a try. Serious Eats got it from someone named Robyn who got it from her friend Greg. Greg found it on this blog who got it from this Better Homes and Gardens Cookbook.
Waffles are wonderful for breakfast but they’re also amazing as a dessert. Growing up in Maine, waffles were always for breakfast and I’d never seen a waffle with ice cream on top until I moved to Australia and ordered one in a restaurant. I looked at it and looked at John and looked at the server who wanted to know what the problem was.
“Why is there ice cream on it?” I asked with an obvious shocked look on my face.
“That’s how waffles come,” she and John said at the same time.
So with that, I give you my waffle with vanilla ice cream and maple syrup drizzle. It was SO good.
- 2 egg yolks
- 1¾ cups milk
- ½ cup canola oil
- 1¾ cups plain flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 egg whites
- Separate the eggs into two small bowls
- Whip the egg whites to stiff peaks and set aside
- Whisk the egg yolks and oil
- In a large mixing bowl, whisk the dry ingredients and add the milk, oil and egg yolks and mix until the flour has been incorporated - you want lumps.
- Using a metal spoon fold in the egg white until it's nearly incorporated - a few dots of egg white won't be a problem.
- Pour ½ cup of batter onto your waffle maker and cook til golden brown.
- Serve with butter, syrup, ice cream, berries, fruit or anything else that takes your fancy.
Do you like waffles for breakfast or dessert?