Waffles - Joy of Cooking


We give you three choices to prepare this recipe: use 4 tablespoons butter for a reduced fat waffle, 8 tablespoons for a classic light and fluffy waffle; or 16 tablespoons for the crunchiest most delicious waffle imaginable.

Preheat your waffle iron.

Whisk together in a large bowl:
1 3/4 cups all-purpose flour
1 tablespoon baking poweder
1 tablespoon sugar
1/2 tablespoon salt

Whisk together in another bowl:
3 large eggs, well beaten
4 to 16 tablespoons unsalted butter melted
1 1/2 cups milk

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few swift strokes. (The batter should have a pebbled look, similar to muffin batter). 

Spoon 1/2 cup batter (or the amount recommended by your waffle iron's manufacturer) onto the hot iron. Spread the batter to within 1/4 inch of the edge of the grids, using the back of a metal spatula, wooden spoon, or ladle. Close the lid and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200°F oven while you finish cooking the rest.

Serve with:
Pure maple syrup or jam
Pats of butter

Editors Note: They we're only stacked that way for the picture. Afterwards they were split into 2 stacks of 2 and straightened, so they could be cut into 2x2 pieces, making each bite a 2x2x2 cube. Like how any sane person eats their waffles.