Adapted from this recipe > Kingarthurflour.com
Yields about 4 large waffles or about 7-8 small.
6 tablespoons of coconut or olive oil (trust me you won’t notice)
2 to 3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract (double this)
2 large eggs
2 cups All-Purpose Flour (could use gluten free APF)
1 1/2 teaspoons instant yeast (could sub in 1.5 tsp of baking powder if preferred)
- Combine all of the ingredients in a large bowl, leaving room for expansion, as the mixture will grow.
Whisk to combine; it’s OK if the mixture is lumpy. Don’t over stir
with plastic wrap, or a dish towel and let rest at room temperature for 30-45 mins; the
mixture will begin to bubble. You can cook the waffles at this point, or
refrigerate the batter overnight to cook waffles the next day.
your waffle iron. Brush with coconut oil, and using a measuring cup pour batter
onto the center of the iron. You will need to figure out what quantity works best for your iron.
- Close the lid and bake for the recommended
amount of time, until the waffle is golden brown, or to desired texture. As a guide it takes us 5 to 6
minutes, using the 7″ Belgian-style (deep-pocket) waffle iron.
Serve immediately, or keep warm in a 200°F oven. I like to use a cookie sheet layered with cooling racks to keep the waffles from getting soggy. It might seem like a silly step, but I promise the moisture that gets under them on the cookie sheet completely destroys the crispy outside.
Now I’m going to full admit I had no sweet clue what I was doing, but I knew I wanted some warm berries on top of my waffles.