Description
A straightforward and simple recipe.
Ingredients
Scale
- 2 large eggs, lightly beaten
- 2 C (240 grams) all-purpose flour
- 1 1/2 C whole milk
- 1/2 C salted butter, melted
- 2 tbsp granulated sugar
- 1 tbsp aluminum-free double acting baking powder
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/4 tsp fine sea salt
Instructions
- Grab a large mixing bowl, your waffle maker, and your favorite non-stick cooking spray. Go ahead and begin preheating your waffle maker on medium. Place a wire rack over a baking sheet and pop that in the oven. Preheat the oven to 175°F or to the ‘warm’ setting.
- Add the milk, eggs, lemon juice, vanilla, sugar, salt, and melted butter to your mixing bowl and whisk them together until combined. Now whisk in the flour and baking powder. Whisk vigorously, but not for too long: as soon as you’re not hitting fat spots of flour anymore and there are only small lumps remaining, go ahead and stop whisking.
- When your waffle maker light indicates that it’s ready for waffles, go ahead and spoon in a heaping ladleful of waffle batter, right in the center. You know your waffle maker better than I do, but it might take a few tries to figure out how much batter you need; I tend to underfill to avoid spillage because cleaning a waffle maker is terrible!
- Close the waffle maker and cook until the light indicates the waffle is ready, and the outside is crisped and deeply golden brown. Transfer the cooked waffles to the prepared baking sheet in the oven to keep warm while you continue cooking them until you have enough or the waffle are all done.
- These waffles freeze really well. Let them cool to room temperature, then wrap them in parchment paper and store them in a freezer-safe container. Use your toaster or air-fryer to heat them up from frozen. Dassit!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
