We recently bought a new waffle maker, having finally given up on the old one after several attempts at trying to produce a decent waffle. The old waffle maker had removable reversible plates, molded on one side to make square waffles, and smooth on the reverse side to function as a griddle or sandwich press. It was a great idea, in theory, and one that appealed to people wanting to cut down on too many one-purpose kitchen appliances (or to husbands who really like multi-function gadgets). And it would have been great in practice, but for the unfortunate result of waffle batter sticking to the waffle mold, and the finicky temperature knob, making the whole process a bit of an ordeal, and not necessarily worth the trouble.
That’s okay, though, because our new waffle maker cranks out perfect Belgian waffles in just a couple of minutes. We even ended up eating breakfast for dinner after testing this recipe, which produces light and tender waffles with a crispy exterior, and is adapted from the little instruction booklet that came with the dependably efficient, one-function gadget. So if you’ve got a reliable waffle maker, I think this recipe could become a basic favorite, easily switched up by varying the spices, sweeteners, or oils, and made to order in your very own kitchen.
(recipe adapted from the Presto Flipside Belgian Waffle Maker instructional booklet)
2-1/3 cups/280 grams whole wheat, spelt or einkorn flour
1 tablespoon/12 grams coconut palm sugar
1 tablespoon/14 grams baking powder
1/4 teaspoon salt
1/2 tablespoon ground cardamom
1-3/4 cups/427 grams whole milk
2 large/114 grams eggs
2 tablespoons/28 grams extra-virgin coconut oil
Measure and mix the flour, sugar, baking powder, salt and cardamom in a small bowl. Set aside.
Heat the milk until lukewarm for several seconds in the microwave or in a small saucepan on the stove. Pour into a medium bowl. Add the eggs and whisk until blended. Melt the coconut oil by heating it in the microwave for several seconds or on the stove, re-using the same container or saucepan as the milk if you like. Stir the coconut oil into the milk/egg mixture.
Add the flour mixture to the milk mixture, stirring until blended and most of the lumps have dissolved. This recipe makes four cups of batter, using one cup of batter per waffle. (You may need to adjust the amount of batter you add depending on the size or style of your waffle maker; consult the instructions on your particular waffle maker).
Heat your waffle iron until ready, according to its instructions. Pour one cup of batter into the waffle maker, and cook until lightly browned, timing as needed. With our waffle maker, I cook the batter for two minutes, but your waffle maker may differ. Remove when done and serve while warm with butter and maple syrup.
Makes four 7-inch round Belgian waffles