Sunday, March 16, 2008


Do you know that until we had moved to Nashville, I had never really made waffles from scratch??? Isn't that insane? I have always used quick and easy Bisquick to make waffles. We all love waffles in our house and years ago KJ bought me an awesome waffle maker from Williams and Sonoma that I love. It makes waffles super crispy and fluffy and it is a normal waffle maker not the belgian kind.
Anyway, as much as we love waffles around here you would think that I might have tried branching out and making them without Bisquick! However, it wasn't until I decided our eating habits needed to change that I went for it and tried making them from scratch. We will never go back! These waffles are so good and I use whole wheat flour for at least half the flour and have done the whole thing whole wheat. However, KJ prefers it to be half and half. These waffles also freeze wonderfully and you just pop them in the toaster frozen to reheat! What could be easier on a weekday morning for a certain 4 year old who prefers a hot breakfast? Anyway, I thought I would share my wonderful waffle recipe which is from: How To Cook Everything Cookbook by Mark Bittman.

Quick and Easy Waffles

2 cups all purpose flour (I usually use half white and half white wheat)
1/2 tsp salt
2 TBLS sugar
3 tsp baking powder
1 1/2 cups milk (I usually use buttermilk if I have it, but have used regular milk and it tastes fine but the buttermilk is best)
2 eggs
4 TBLS butter melted and cooled
1 tsp vanilla extract

Heat waffle iron up

Combine the dry ingredients. Mix together milk and eggs. Stir in the butter and vanilla. Stir the wet into the dry ingredients. If the mixture seems to thick to pour, add a little more milk.

Spread a ladle into the hot waffle iron and bake until done.

Now what could be easier?


The Davis Family said...

those sound a little bit simpler than the ones you made for us...but I bet they are just as yummy. I found a good recipe for my waffle maker (that is the same as yours) and now I can't remember which recipe I used. Mommy brain has kicked in big time over here!

Nashvillians Now said...

The ones I made for you guys were from the same cookbook, different page. They involved separating the eggs and beating the egg whites until stiff peaks form which I think makes them super light and fluffy on the inside. However, these are super easy and I think just as good! I can't tell that big of a difference to go to all that work again.