REFRIGERATOR WAFFLE BATTER
I'm not a big waffle fan, but I do love this recipe. I found the original recipe on-line and changed it to make it healthier. It's got just enough crunch and is perfectly flavored.
REFRIGERATOR WAFFLE BATTER
INGREDIENTS
Set 1
1 c. all-purpose flour
1 c. whole wheat flour
2 T. white sugar
2 T. brown sugar (if no brown, use white)
5 teaspoons baking powder, sifted
¼ teaspoon salt
¼ teaspoon cinnamon
Set 2
2 T. unsalted butter, melted
Set 3
4 eggs
3 teaspoons vanilla extract
Set 4
2 c. 2% milk
¼ c. + 2 T. extra-virgin olive oil
Tools: large bowl, medium bowl, whisk, waffle maker of course, measuring spoons and cups
DIRECTIONS
1. Combine all of dry ingredients in set 1 in a large bowl. Stir till large clumps of flour disappear.
2. Melt butter in microwave using 8-second increments.
3. Beat eggs with whisk till light in color. Add vanilla extract.
4. Pour 2 cups of milk and all of the oil into the eggs/vanilla. Stir to mix.
5. Drizzle melted butter into the liquid mixture, whisking to combine.
6. Pour liquids into dry ingredients. Gently stir till incorporated without over-mixing.
7. Let batter rest for 15 minutes before using. Or, refrigerate overnight….for up to 1 week.
8. Stir before using to thoroughly incorporate any liquids which have separated from the mix.
9. Cook till browned, about 8 minutes…….even if “ready” light turns on, you need to cook this batter till waffles are nicely browned.
10. If you like your waffles more crispy, toast in a toaster set to very low.
Waffles best when cooked as needed. Leftover, cooked waffles are only ok the next day….leave cooked waffles at room temperature then reheat in toaster.
Nutritional Data: Each 1/4 cup of this waffle batter has about 149 calories, 4 g protein, 15 g carbs, and 9 g fat.
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