I love waffles. It’s pretty obsessive and a tad bit strange, but I really do love waffles. There’s just something about waffles- their crisp exteriors, fluffy insides, surfacial caverns that collect maple syrup… They kinda taste like pancakes (just kinda) but they’re more. Can’t really explain it. But ultimately, it’s a sad reality that without a waffle iron, it’s pretty much impossible to obtain those crispy, fluffy, sweet treats at home.
So, last week, when I celebrated my xyzth birthday, Mr K decided to gift me with a waffle iron. Suddenly, waffle perfection was a reality in my own kitchen and I couldn’t wait. Because I finally had my own waffle iron. WAFFLESSSSS. (thankyouthankyouthankyouthankyouthankyou)
Here’s my little recipe for waffles, for one. If you don’t have a waffle iron, fret not for these work quite as well for pancakes too. The usual problem I have with most recipes is the quantity of egg- usually, one-egg recipes yield quite a lot of batter and I don’t want to half an egg or consume more than my usual share. This recipe uses one egg (find the smallest guy in the box!) and yields just one and a half waffles. Dark brown sugar just adds the extra oomph and depth to the sweetness and the plain yoghurt adds a slight tang that is oh-so-delightful with that smothering of maple syrup or honey. (but feel free to use milk or buttermilk in place of it.)
Brown Sugar Waffles
- 1/3 cup plain flour
- a scant 1/3 cup plain yoghurt (if replacing with milk/buttermilk, add less than 1/3 cup, if not the batter will be too runny)
- 1 Tbs dark brown sugar (cos I’m that kind of girl. Brown sugar whoohoo)
- 1 Tbs caster sugar
- 1 small egg
- 1/4 tsp baking powder
- 1/4 tsp vanilla paste/extract
- Vegetable oil, or any unflavoured oil or melted butter, for greasing
1. Lightly grease the waffle iron with vegetable oil or butter and preheat according to your specific waffle instruction settings.
2. Measure out all the ingredients in a bowl, and whisk till it forms a smooth batter.
3. When the waffle iron is hot enough, pour in the batter. This recipe makes about 1-1/2 waffles.
4. Close the iron and let em cook. Mine took about 6 minutes.
5. For crispier, not-so-fluffy waffles, cook for an additional minute or so.
6. Top with your favourite, edible, toppings! Waffles taste best when they’re still warm and crisp!
I have mine with a dollop of plain yoghurt and blueberries! What would you have with yours?
Waffles are versatile and forgiving guys, so they can pretty much be flavoured in any way. Lemon zest, rum, cocoa powder, etc. You can also substitute the brown sugar for caster sugar or use less sugar but try not to skimp on this because the sugar plays a key role in the caramelisation (i.e. golden, crispy waffles).