Last Christmas I was blessed to receive some pretty wonderful presents. And in my top 5 was a Belgian Waffle Maker!
My previous waffle maker wasn’t very well made and basically broke in half! My sweet husband passed along to my father-in-law that I needed a new one. After doing tons of research and reading all sorts of reviews, my father-in-law surprised me with this amazing an All-Clad Belgian Waffle Maker. It’s basically the best waffle maker money can buy and I love it!
Since I was transitioning from a regular waffler maker to a Belgian waffle maker, it did take some tweaking of my current waffle recipe. But after just a little bit of experimenting and lots of taste-testing, I think my husband and kids would say the finished product is just right!
These thick and golden brown waffles are light and crispy on the outside while delicious and tender on the inside. A few things I found: warming the milk and melting the butter makes for a room-temperature batter – which is ideal. Also try to be patient and not open the waffle maker until the timer goes off or until it stops steaming. Opening and closing the waffle maker makes them cook unevenly.
- 3/4 cup whole wheat flour
- 1 cup all purpose flour
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon sunflower, canola or vegetable oil
- 4 tablespoons Earth Balance spread (or butter), melted
- 1 1/4 cup milk (I have used coconut & dairy), warmed
- vanilla or cinnamon, optional
- Preheat waffle iron.
- In a large bowl, combine the flour, sugar, baking powder, and salt. In a smaller bowl, whisk together the melted butter, warmed milk, and oil.
- Add the wet ingredients to dry ingredients and stir until combined. Try not to over-stir the batter: a few lumps will be ok. If it seems a little thick, you can add in an extra tablespoon or so of water.
- Spoon or pour 1/4 - 1/3 cup of batter onto waffle iron and then cook until golden brown.
- Top with fresh fruit, butter, powdered sugar, or warm syrup.