Waffles

Hot, home-made waffles with maple syrup

Good plain waffles. After baking, add toppings like fresh fruit, icing sugar, butter or maple syrup.

Double the recipe and make extra to freeze; just pop them in the toaster frozen. No sugar in the recipe, so they don't stick when cooking.

• 2 cups flour
• 3 Tbsp baking powder
• 1/2 tsp. salt
• 3 beaten eggs
• 2 cups milk
• 1/2 cup melted butter OR 1/2 cup vegetable oil (Substitution: Use margarine instead of butter, or use 1/4 cup butter and 1/4 cup oil)

1. Whisk together the dry ingredients in a bowl, mixing well.
2. Add the liquid ingredients, making sure you add the eggs, then the cold milk, before the melted butter (so that you don't get bits of cooked egg in the batter.)
3. A non-stick waffle iron will not require a coat of baking spray, but if you notice your waffles are starting to stick, spray or brush on a little vegetable oil before pre-heating the waffle iron.
4. Use a soup ladle to pour the correct quantity of batter for your waffle iron (don't pour too much!) Waffles are usually ready when they stop steaming.

 Blueberry Waffles: Don't stir fresh blueberries into the waffle mixture or the batter may turn an ugly bluish-grey colour.  Spray or brush your waffle maker with a little canola oil, preheat, pour in the batter, then sprinkle a few blue berries on top of the batter before closing the lid.

To Freeze Waffles: Cool waffles on a rack. Wrap individually with plastic wrap or freeze on a baking sheet then place in freezer bags.  To reheat, pop a frozen waffle in the toaster.

Peanut Butter Waffle Option: Stir 2 Tbsp finely chopped peanuts and 2 Tbsp smooth peanut butter OR 4 Tbsp chunky peanut butter or smooth peanut butter into waffle batter before baking.

Waffle House Style Waffles

One winter, I think it was 1993, we borrowed Norm's brother Ron's van and drove with our three small children to Florida to stay for four days with his parents in their rented condo. When we got back, one of the kids told their teacher that their favorite part of the trip was sleeping in one big bed at a motel (in Findlay, Ohio) and having breakfast at the Waffle House next door.

The batter can be mixed the night before and refrigerated.

All ingredients should be at room temperature before mixing.

• 1-1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp table salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/3 cup granulated sugar
• 1 large egg, lightly beaten
• 2 Tbsp unsalted butter
• 2 Tbsp vegetable shortening
• 3/4 tsp vanilla extract
• 3/4 cup homogenized milk
• 1/2 cup half-and-half
• 1/2 cup whole buttermilk
• cooking spray

1. Sift into a large bowl: 1-1/2 cups flour, 1/4 cup cornstarch, 1/2 tsp each: salt, baking soda and baking powder. Mix to combine.
2. In a separate bowl, beat: 1 egg, 2 Tbsp butter, 2 Tbsp shortening, 3/4 tsp vanilla, 3/4 cup milk, 1/2 cup half-and-half, 1/2 cup buttermilk.
3. With a spatula, fold egg mixture into flour mixture just until combined, there may be lumps.
4. Refrigerate overnight, or make waffles right away: spray waffle iron with cooking spray, preheat, pour 1/2 cup batter onto waffle iron, close lid, let cook 4-6 minutes.
5. Remove waffle to wire rack on a baking sheet, keep cooked waffles warm in preheated 200 degree F oven while cooking remaining batter if serving all at once.
6. Serve with soft or melted butter and real maple syrup.