An easy waffle recipe with no buttermilk or yeast in sight! You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use wholemeal flour in this recipe.
This is a recipe for our favorite homemade waffles – slightly crispy on the outside, and so light and fluffy on the inside that they melts in your mouth. These are the ULTIMATE homemade waffles. Best way to spend a Saturday morning? Making huge stacks of
How To Make Restaurant Style Homemade Belgian Waffles Made these this morning with a few changes: cut sugar by half, used yogourt instead of melted butter; used only baking powder, no baking soda- added a bit of extra baking powder instead.
This is the best waffle recipe I’ve ever tried! It beats restaurant waffles any day of the week! I recently bought a waffle iron. It works so well and my kids and I are looooooving all the fresh waffles coming out of it ever morning! You would not believe the waffle ideas that are constantly …:
Bestest Belgian Waffles: These waffles are super crisp on the outside and light as a feather inside and so scrumptious! Avoid removing them from the waffle iron too soon; they should be a golden brown.
A waffle iron hot and ready to go 2 cups of all purpose flour ¾ cup of sugar 3 teaspoons of baking powder 1 teaspoon of baking soda 2 eggs ½ cup melted butter 1 cup milk ( add up to ½ cup more if needed) 1 teaspoon of vanilla Topping of y