Momma Cooks: Yummy Waffles I Could Make Blindfolded

So several moons ago I stumbled across this waffle recipe over at The Pioneer Woman’s Tasty Kitchen. It’s by Matt who writes at Any Ideas for Dinner? And basically – the recipe was so rocking that we quickly decided to make it our regular waffle recipe. Then I started tweaking it and some of those tweaks became regular tweaks and now really my recipe and his recipe are only mostly the same. So I thought, maaaaybe I should share mine?

This is probably one of my favorite recipes to cook. It has that rustic, perfect feel of creating something from nothing, uses nice smelling ingredients and tastes delicious according to everyone in the family – and how often does that happen?

Best Waffles. EVER.

Basic Recipe Info

  • Prep Time 10 Minutes
  • Cook Time 15 Minutes
  • Servings: 4

What You’ll Need

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Kosher Salt
  • Cinnamon to taste
  • 4 Tablespoons Unsalted Butter, Melted But Not Hot
  • 2 whole Large Eggs
  • 1 Tablespoon Brown Sugar
  • 1 teaspoon Vanilla Extract (I’ve been using this awesome vanilla bean paste)
  • 1-¼ cup Milk

How To Do It

  1. Whisk the flours, baking powder and salt together in a medium bowl. Sprinkle in some cinnamon until it looks cinnamony enough. Mix and set aside.
  2. Pour the melted butter into a medium mixing bowl (a Pyrex measuring bowl works great because you can melt the butter in it to start.) Whisk the eggs, one at a time, until thoroughly beaten. CAUTION: Be sure the melted butter is not too hot, or you risk cooking the eggs.
  3. Whisk in the sugar and vanilla.
  4. Pour in the milk and whisk until combined.
  5. Combine the dry mixture and the wet mixture, and stir to combine, but don’t over beat. Don’t worry about the lumps, they’ll cook out.
  6. Set aside for a few minutes to prep the waffle iron. The rest will let the baking powder start to do it’s thing and give you time to start cleaning up while the waffle iron preheats.
  7. Cook waffles according to your waffle maker’s specifications.

Speaking of waffle makers, I am still madly in love with my Calphalon waffle maker that I reviewed two years ago. Definitely still the best waffle maker I’ve ever used and one of the nicest things in our kitchen.

Comments on my changes to the original recipe:

  • I started adding the whole wheat flour by accident when I was making a batch of waffles and found myself a 1/2 cup short of the all purpose flour. But I found the flavor better and the waffles were a bit more filling. The kids didn’t notice the change and my husband also liked it better. Score one for mom!
  • I started adding brown sugar mostly just ’cause. I thought it made the recipe feel fancier than just using granulated and sometimes it seems like I don’t get enough chances to use brown sugar, so … yeah.
  • The cinnamon got added in because it smells pretty and adds a nice little extra flavor. You could also throw in some nutmeg for good measure if you wanted to.

So that’s what we’re having for dinner tonight. How about you? What’s for dinner tonight? What’s your favorite recipe to cook? The one that makes you feel like you actually like being in your kitchen and being domestic-like?


2 thoughts on “Momma Cooks: Yummy Waffles I Could Make Blindfolded

  1. I’ve been doing my own tortilla for reals using corn tortillas from this awesome tortilla place that my hubbies aunt order in bulk from Texas. I never buy chips anymore. As awesome as the home fried chips were themselves, I stepped it up a notch and made my own cinnamon chips like from Taco Bell. Basically sugar and cinnamon in a zip loc, once a batch comes out of from frying I dump it in the cinammon mix. Awesome! My kids literally thought that I was/am the most amazing cook ever.


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