Two recipes in a week- you think you have a food blog or something! Seasons change, I feel good, and I finally get my inspiration back. Rotary furnace becomes less frightening by the day (it was actually less than 85 today), but until that day actually comes, I'll try other kitchen appliances- know my beautiful new waffle iron. It was on my list to buy for ages and I'm so glad I finally did! Pancakes are a favorite here, but the waffles simply feel more special than you know? And I just do not like having to worry uniformly heat the hot plate and everything reversal.
These waffles are just perfect. Super crispy on the edges, super soft and airy inside and full of apple flavor with cinnamon. I always assumed that pancakes and waffles recipes are interchangeable, but they are really not. For those crispy edges you need to add extra fat and sugar to your dough, which is something I did not know. It is logical that the right? Am I the only one who thought I could pay my favorite pancake batter in my iron and call it a day? I am happy to learn and I can not wait to get even better to do waffles- next up yeasted Belgian Waffles- the best right?
- 1½ cup flour (all purpose, any pastry wheat *, or a combo are all fine)
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cinnamon teaspoon
- 2 teaspoons brown sugar
- 1 cup buttermilk
- 1 cup + 1 tablespoon apple cider soup
- 6 tablespoons melted butter
- 1 egg, beaten
- In a large bowl, whisk together the dry ingredients. Make a well in center and add the wet ingredients, whisking until smooth. Batter will be thick and airy, whip a few times until smooth and lump-free.
- Grease / spray your waffle iron if necessary, and heat until use. Ladle about a cup of batter into the iron and bake the waffles for 4 to 5 minutes, depending on your iron or until crisp on the edges.
- Waffles are their texture better served immediately, you can keep them warm in the oven in a single layer on a cookie sheet, if necessary.
- Serve with butter (if desired), and maple syrup.