Tempting Waffles!

When I was a kid, waffles were my idea of heaven on a plate served with homemade jam, lots of sweetened whipped cream and when available, fresh wild berries . . as a treat or dessert, the Icelandic way!

My mother, however, had other ideas of how we should enjoy our waffles! As a home economist who believed in healthy and nutritious cooking, she always made the waffle batter without sugar and often served us the waffles with savory toppings for breakfast or weekend brunch, which was not so common in those days.

Sometimes we were given the option of having the waffles with Skyr, compote or other available fresh fruit, but at home we enjoyed savory favorites that included poached eggs, smoked salmon, shrimp and cucumber salad with fresh dill or smoked Icelandic lamb . . . as we knew that we could always be a bit naughty and visit one of our grannies for the sweet ones!!!

Waffles may no longer be my idea of heaven on a plate, but they are still real favorites and so versatile. They can be served in lots of different ways, depending on the time of the day and your mood. Below is my mother’s recipe that I have been using since I first started making waffles and they never let me down!

Mom's Waffle Recipe

Ingredients

2 cups all-purpose flour (sifted)

3 tsp baking powder

½ tsp salt

2 large eggs

1 ¾ cups milk

100g melted unsalted butter (In the USA I always use one stick of butter which is 113g )

1 – 2 tsp vanilla essence

Yield: 6 - 8 Waffles (Exact # will depend on the waffle iron used!)

Preparation Method

In a large bowl, whisk the flour, baking powder, salt, eggs and the milk until you have a smooth batter.

Add the melted butter and mix well. Add vanilla essence and mix. Set aside.

Heat the waffle iron and butter if necessary. Pour batter onto preheated waffle iron and cook until the waffle is crisp and golden brown.

Serve immediately with your favorite toppings. Some of my favorites are various types of jam and fruit preserves, yogurt with various types of fresh berries and drizzled with honey or maple syrup.

For a nutritious and more filling breakfast or as a brunch item, try the waffles with smoked turkey or ham and a poached egg. If you like, add some sliced cheese, tomatoes and salad greens . . . or whatever else you fancy!

Tips!

• You will need a waffle iron to make this recipe but in case you don't have one, this recipe makes pretty good pancakes too!

  
  

• If your waffle iron is new or hasn't been used in a while, I typically brush a bit of melted butter on both sides of the open waffle iron at this stage. As I often mention, a seasoned waffle iron consistently produces the best waffles, and additional butter for the waffle iron shouldn't be necessary.

  
  

• When I make waffles, I normally double the recipe. This way I have extras to freeze and enjoy, just heated up in the toaster, whenever I like.

  
  

• Ensure the extra waffles cool on baking racks before freezing them with baking paper separating each one. Next, place them in plastic zip lock bags or wrap them with aluminum foil. When I'm in the USA, since the waffles are thicker, I often slice them in half or even into quarters so they can be easily popped into the toaster from frozen.

  
  

You can prepare this waffle batter in advance and keep it in the refrigerator for up to one day, either in a bowl or a pitcher, covered with plastic wrap. The batter will thicken slightly while stored, so you'll need to thin it with a little milk or water. Additionally, it's advisable to let the waffle batter reach room temperature before adding any extra liquid and baking.

Enjoy!

 © Chef KaritasM