Today on sugar , we're making homemade waffles , a sugar spun bakers today .
I'm really excited to be sharing this Waffle recipe with you and I hope you're excited too because so many of you have been asking me for a waffle recipe recently .
It is crazy .
I've gotten so many requests .
So I went right to work , started working on this .
If you follow me on Instagram , you saw how many fails I went through .
I mean , I tested this recipe over a dozen times to get it just straight .
We are finally here with the perfect homemade waffle recipe .
So let's go ahead and get started .
Now , the first thing you are going to need is a large mixing bowl and to that you are going to want to add two cups of all purpose flour along with the flour .
We're going to add three tablespoons of granulated sugar , two tablespoons of corn starch , the corn starch helps to give us waffles that have a nice crisp exterior , helps keep them from getting soggy .
We are also going to add two teaspoons of baking powder , a half teaspoon of baking soda and a 3/4 teaspoon of salt .
Now we're going to whisk everything together .
You want your dry ingredients to be nicely combined .
And I know technically sugar is a wet ingredient , but in this case , it's going in with our dry ingredients .
So once you have your dry ingredients plus your sugar nicely combined , we are going to make a well in the center just using a spatula to do this , you could use a spoon instead .
And the reason we're making this nice little well is because it gives us a nice spot to combine all of our wet ingredients without having to use a separate bowl to do that .
Now , the next ingredient you're going to need is two cups of buttermilk .
If you don't have buttermilk on hand , I have a super simple alternative , a nice and easy substitute .
I will link to that in the description below the buttermilk to our well , next ingredient you need for this recipe is two large eggs .
Now to get nice fluffy waffles that don't taste very eggy .
I am going to recommend that you separate the egg whites from the egg yolks .
We are only going to be adding the egg yolks to this part of the recipe .
We're going to use those egg whites in just a minute .
Make sure wherever you are putting your egg white is a nice clean dry place .
Put those little string proteins off of there .
Now , set those egg whites aside .
We don't need them just yet , but you do not want to get rid of them .
And then back to our nice little , well , here we are going to add one teaspoon of vanilla extract .
We'll use our whisk and try to stay within this well , here and we'll just scramble everything together until the egg yolks vanilla and milk are nicely combined , or at least they appear to be nicely combined and your egg yolks are at least broken up .
All right , before we go too crazy and start to incorporate the dry ingredients completely , we are going to drizzle in four tablespoons of melted butter .
This is unsalted butter .
I've melted it and I've let it cool a little bit and I'm going to just pour it into the well , while mixing this helps to incorporate the butter as evenly as possible .
You'll probably notice that it starts to curdle a little bit once it hits the milk , that's ok .
Just do your best to get everything nicely combined .
All right .
Now , we're going to start to gradually incorporate the rest of the batter .
I'm going to start by using my whisk and then in a moment , we'll switch over to my spatula .
You don't want to over mix your waffle batter .
So I don't like to use the whisk for this whole process .
I just like to use it to begin to get everything incorporated .
Then I switch over to my spatula .
You want everything to be pretty well combined .
But as I said , you don't want to over mix .
However , if you have some lumps in your battery , that is completely fine .
Your waffle batter is almost done .
But remember those egg whites , we just separated a little bit ago .
You're going to want to grab those now and we're going to pour these into a completely clean , completely grease free dish .
I did a lot of research when I was developing waffles , I did a lot of tests with and without the egg whites .
And let me just say that this yields the best results .
Nice fluffy waffles with a crisp exterior .
I highly highly recommend that you don't skip this step .
Not quite there yet .
Our peaks are still falling over .
All right .
See , that's what I'm talking about .
The peaks that have formed are holding their shape .
They're not falling over themselves .
They're not falling back into the batter so we can go ahead and gently fold this in to our waffle batter .
You definitely don't want to use your electric mixer for this step and you definitely want to use a light hand when you're doing this .
You don't want to over mix your waffle batter and you don't want to deflate the egg whites that you just whipped .
So at this point , you're going to want to heat up your waffle iron so that it can begin to get warm .
I do recommend waiting until your waffle batter is completely combined before you start heating up your waffle iron .
This lets your waffle batter have some time to rest and thicken a little bit , which is ideal for making these waffles .
Now , how much batter you need for each waffle is going to vary depending on your iron for this particular iron .
This is a presto waffle iron .
I found that I need a heavy cup of batter per waffle .
It's actually probably a little bit closer to one and 1/4 cups of batter .
I really like this little iron that I'm using .
I will make sure to link to it in the description below .
So that if you don't have one , you can grab this one too .
It's pretty inexpensive and it makes great waffles .
Now , my waffles with this iron generally take about four minutes to cook .
However , if you're not sure how long your particular iron is going to take a good way to tell your waffles are finished is when the steam that's coming off of the iron starts to slow down or actually when it stops , that's a good sign that your waffle is done or at least almost done .
Now , the first waffle usually comes out a little bit funky .
This one is actually not too bad .
It's still usually completely edible .
And then once you've made your first waffle , you'll just want to repeat with the rest of your batter until you have used all of it .
I find with this recipe , I usually get about four Belgian waffles and that is it .
I am so excited for you guys to try this one .
Nice crisp exterior , super fluffy interior .
So flavorful .
I love the flavor of these waffles .
If you try this recipe out , please let me know what you think .
I always love hearing from you .
Thank you guys so much for watching and I'll see you next time .