I’ve already written about my favorite Belgian waffle recipe, and I am sticking by it, but sometimes I want instant waffle gratification and just don’t feel like fussing around with the extra mess of whipping egg whites.
On those occasions, I have lately taken to making this recipe instead; it makes 8 thick, fluffy waffle squares in our iron, which freeze and later reheat nicely in the toaster. Just make sure to lay them flat in the freezer, individually wrapped in wax paper; my parents keep trying to freeze these haphazardly in a gallon Ziploc without separating them, and bent waffles (not to mention one huge frozen uni-waffle) do not fit in a toaster!
Buttermilk Belgian Waffles
2 C all-purpose flour
2 T sugar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 C well-shaken buttermilk (I use half and half milk and yogurt)
3/4 stick (6 T) unsalted butter, melted and cooled to room temperature
2 large eggs
Melted butter, coconut oil or vegetable spray for waffle iron
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
Brush hot Belgian waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (my 4-waffle iron needs 2 cups of batter per load); if using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle. Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. These can be held in a warm oven (250F) if you need them all at the same time. The recipe can also easily be doubled if you have lots of hungry mouths and still want some to freeze for later.
Nolan on a lazy Thursday morning, happily eating waffles topped with chocolate hazelnut spread and chocolate-flavored cod liver oil