Classic Waffles recipe
To make classic waffles, measure your ingredients accurately. Mix the dry ingredients (flour, baking powder, sugar, and salt) in one bowl and the wet ingredients (milk, melted butter, vanilla, and egg yolks) in another. Combine them gently, avoiding overmixing to keep the batter light and fluffy. Let the batter rest for 5–10 minutes to ensure perfect texture. Adjust the consistency if needed—thick enough to pour but not runny. Follow these steps, and you’ll have golden, fluffy waffles ready to enjoy!
Ingredients
- All-Purpose Flour: 2 cups
- Baking Powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Granulated Sugar: 2 tablespoons
- Eggs: 2 large separated
- Milk or Buttermilk: 1 3/4 cups
- Unsalted Butter Melted: 1/3 cup
- Vanilla Extract: 1 teaspoon
Instructions
- How to Properly Measure Ingredients: Use the appropriate measuring cups for dry ingredients and wet ingredients. Level off flour and sugar with a flat edge for accuracy.
- Mixing Wet and Dry Ingredients Separately: Whisk together the flour, baking powder, sugar, and salt in one bowl. Combine the milk, melted butter, vanilla extract, and egg yolks in another bowl.
- Avoiding Overmixing for a Light, Fluffy Texture: Slowly mix the wet ingredients with the dry ingredients. Stir gently until just combined. It’s okay if the batter has a few lumps—overmixing makes waffles dense.
- Letting the Batter Rest: Why It Matters: Let the batter rest for 5–10 minutes. This helps the gluten relax and activates the leavening agents, making the waffles light and airy.
- Tips for Adjusting Consistency if Needed: Adjust it by adding either milk if it is too thick, or by adding flour if it is too thin. You try to reach your optimal consistency