Waffles

 

Ingredients:

2 1/4 cups plain flour (sifted)

2 1/2 tbsp. caster sugar/superfine sugar

Pinch of salt (for baking)

4 tsp. baking powder (sifted)

1 1/3 cups milk (full fat, slightly warmed)

1/2 tsp. vanilla essence

4 large eggs (at room temperature)

150 g. unsalted butter (melted and slightly cooled)

Methods:

1. In a large bowl, add flour, sugar, baking powder and salt.  Whisk to mix.
2. Whisk in milk, eggs and vanilla until combined.  Add melted butter, then whisk until lump free.  The batter should be pourable but thick.
3. Cover, then refrigerate overnight, or for at least 2 hours.  Softer insides and better flavour.  You can also proceed immediately with cooking.
4. Preheat the waffle maker. A non-stick one will not need oil, plus there is butter in the batter.
5. Use a ladle to pour batter in to just cover the iron.  Don't get greedy, as it will leak out the sides.  Cook until golden and crisp.  The time needed depends on individual waffle maker. 
6. To serve, transfer into plates and serve with desired toppings.
7. If you intend to serve it warm as you continue cooking, put on a rack and keep warm in a preheated oven of 70 degree Celsius.
8. I keep my leftover waffles in an airtight container in the fridge; and will warm it up in the oven to consume.

I adapted this recipe from 'recipetineats.'

Belgian Waffles

Ingredients:

2 cups plain flour (sifted)

1 tbsp. baking powder (sifted)

1/2 tsp. salt

2 tbsp. sugar

2 eggs (separate the whites and yolks)

1/3 cup oil

2 cups milk

1 tsp. Vanilla Essence

Methods:

1. In a large bowl, add flour, baking powder, salt and sugar; mix with a whisk to combine everything together.
2. Add in the egg yolks, oil, milk and vanilla.  Give this a mix with a whisk until there is no longer any dry flour.
3. In a mixer bowl, add egg whites and beat until stiff peaks.  Fold the egg whites with a rubber spatula into the batter until well combined.
4. Heat a waffle iron and spray/brush with oil or melted butter.
5. Ladle a scoop of the batter and pour into the waffle iron, cover and leave to cook until browned and crispy. The amount of batter depends very much on the size of your waffle maker.  Mine is slightly smaller, so I use a soup ladle.  You can use cup.  
6. Repeat with the rest of the batter until all is done.
7. I serve my waffles with cut fruits at the side and topped with whipped cream and sugar sprinkles.

This recipe is adapted from 'recipesbycarina.com.'

Peanut butter and banana waffles

Waffle lovers, do try out this yummy recipe with the rich fragrance of peanut butter.  It can be serve any time of the day and it makes great snacks!  Serving it hot with a layer of melted butter and additional peanut butter gives you full satisfaction!!

Ingredients:
1 3/4 cups plain flour
2 tbsp granulated sugar
3 tsp baking powder (sifted)
1/4 tsp salt
3/4 cup creamy peanut butter
1/2 cup olive oil
2 large eggs
1 3/4 cup fresh milk
1 cup ripe bananas (mashed)

Methods:

1. In a large bowl add plain flour, sugar, baking powder and salt.  Whisk to combine.
2. In another bowl add peanut butter, gradually whisk in oil until well combined.  Whisk in eggs and milk until well mixed.
3. Add the wet ingredients (2) to the dry ingredients (1) and stir until just moistened.  Stir in the mashed bananas.
4. Bake in preheated waffle iron according to manufacturer's directions until golden brown.

Notes:  Cooled waffles can be stored in an airtight container in the fridge.  To consume, reheat waffles in an oven toaster, and it still taste yummylicious, like it is just out from baking.

This recipe is adapted from Taste of Home by Christina Addison of Blanchester, Ohio.

Homemade Waffles

After getting myself a KENWOOD Multisnaker Maker which comes with 3 functions (1) Sandwich Maker (2) Waffles and (3) Grill/Griddle last year, I have been trying out a couple of Waffles recipes, but until today I have not post any to my Food Blog yet, reason being too occupied off late.  

Here is my first Waffles recipe which I make recently, and would like to share with my readers out there.  

Ingredients:
1 3/4 cup plain flour (sifted)
3 tbsp granulated sugar
1 tbsp baking powder (sifted)
2 eggs (lightly beaten)
3/4 cup milk
1/2 cup unsalted butter (melted)
Pinches of salt

Methods:

1. Combine flour, sugar, baking powder and salt in a large mixing bowl and whisk together.  Make a small well in the middle and set aside.
2. In a smaller mixing bowl combine eggs, milk and butter.  Whisk together and pour into the flour mixture.  Gently stir to combine.
3. Heat the waffle iron, brush with cooking oil and add a ladle scoopful of batter onto the middle, close and cook according to instructions. For the first batch I will open after few minutes of cooking to observe the waffle, then close back and let it cook until golden brown.  I use the first batch to determine the time for the rest of the cooking.
4. Remove from iron with a fork and continue with the rest.

Notes:  

1. I use lesser milk than the actual recipe as I prefer to have a crunchy waffle.  If you prefer a crunchy waffle, then enjoyed it hot.  
2. The leftover waffle can be stored in an airtight container and store in the fridge.  To consume I toast them in an oven toaster for a few quick minutes.
3. For this waffle recipe I also add an extra tablespoon of granulated sugar as I intend to eat without any topping.

This recipe is adapted from "The Kitchen Wife" with amendments.

Pumpkin Waffles

Waffles can be served any time of the day - breakfast, tea time or as snacks and I even have them for lunch.  Let me share with you this recipe which uses pumpkin, which is my family's favorite food.  This recipe has a soft texture and can be easily warm up using an Oven Toaster.  I can eat it plain as the sweetness is "just nice" without additional drizzles of maple syrup or honey.  

Ingredients:
1 1/4 cups plain flour (sifted)
1 1/2 tsp baking powder (sifted)
1 tsp cinnamon powder (sifted)
1/4 tsp ginger powder (sifted)
1/8 tsp nutmeg powder (sifted)
1 cup buttermilk (I mix 1 cup milk with 1 tbsp lemon juice)
1 cup pumpkin (cooked and mashed)
1/4 cup brown sugar
2 eggs
3 tbsp melted butter

Methods:

1. Combine plain flour, baking powder, cinnamon powder, ginger powder and nutmeg powder in a bowl and stir to mix.
2. In another bowl combine buttermilk, pumpkin, brown sugar, eggs and melted butter and whisk to combine.
3. Add dry ingredients to the wet ingredients and whisk to combine.
4. Preheat waffle maker until hot, brush lightly some cooking oil and pour a ladle of mixture on both sides (I did not level the mixture), cover with the top portion of the waffle maker and let it cook. Cook for a longer time than the usual regular waffles.  Repeat until all is done.
5. Serve either hot or at room temperature; and eat it plain or drizzle any of your favorite syrup.

I adapted this recipe from juliasalbum.com