My Favorite Waffles

wafflebatter.jpg

This is the waffle recipe I grew up with.

I recently got the waffle iron I'd been pining over for ages. I know that sounds a little crazy, pining over a particular waffle iron... but you wouldn't believe how difficult it was to find this style. It was out of stock everywhere for the longest time and just recently appeared again. I was ecstatic. I get nostalgic for the food from home, and the waffles that my mom made growing up were shaped like this. Naturally it seemed like the best way to break this guy in was to make the classic recipe, the one my mom has handwritten in her old binder cookbook. When she made these there were always leftovers, and once you split a whole one into quarters it fit perfectly in the toaster. I'd eat a toasted waffle with homemade jam and all felt right in the world.

I posted a recipe for Raspberry Jam Waffles last March that were inspired by that combination, and I ate about a waffle and a half while shooting this. Scooping jam on top like toast the whole way through.

My Favorite Waffles
3 eggs
1 1/2 cup soured milk
1/2 cup canola oil
1 3/4 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

To begin, preheat your waffle iron to its specifications. In a large mixing bowl, whisk the eggs, soured milk and canola oil together until smooth. In a separate bowl mix flour, baking powder, baking soda and salt. Pour the dry ingredients into the wet and stir until smooth.

Prepare the heated waffle iron with cooking spray. Pour generous amount of batter into the middle of the iron until it's covered completely. Cook for 3 minutes. Repeat with remaining batter and serve immediately.

download printable recipe here

*If you're interested in a more savory waffle we have a recipe for Maple Onion Cheddar Waffles with Fried Eggs