I know it’s Sunday and I usually share my ice cream recipes today, but I thought I would shake things up a little this year.
My kids had their first taste of waffles when we went to California last year. They thoroughly enjoyed them, so when we came home to Australia, I had to start working on my own waffle recipe. But, first, I needed to buy a waffle maker. I searched high and low around the shops looking for an inexpensive waffle maker. I finally decided on Cuisinart which I brought on sale from Myers online for around AU$53.
While batch testing I realised the real difference between pancakes and waffles was more eggs, as the mixture needs to be thicker and denser. I finally perfected this recipe just in time to make some perfect waffles for Christmas. On Christmas Day, our kids enjoyed an American breakfast of bacon, eggs, waffles and maple syrup.
The number of waffles this recipe will make will depend on the size of your waffle maker. With the Cuisinart I cook them on setting number 4, and using a half cup for each waffle it makes 5 large waffles.
- 1½ cups gluten free flour (sifted)*
- 1 Tablespoon sugar**
- ½ teaspoon vanilla powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 eggs
- 300ml milk (dairy or non-dairy)***
- In a large mixing bowl whisk together flour, add sugar, vanilla powder, baking powder and baking soda.
- In a large measuring jug mix milk and eggs together.
- Whisk milk mixture into flour mixture til smooth.
- Pour quantity required for your waffle maker and cook for the required time.
** I use organic raw caster sugar.
*** I use this recipe with cows milk OR almond/coconut milk.
Serve hot with maple syrup, raw honey or whatever you love having on waffles. If you have any spare then wrap them in greaseproof paper and freeze for a few hours then remove and store in a ziplock bag, freezer bag or container. You can then defrost and enjoy at a later date, or, defrost and toast at a later date.
Stay tuned for my next post of Paleo Banana Waffles.