The story behind the waffles started a few years back while on a road trip to Pennsylvania. In search of a place stay we contemplated back and forth between a few local hotels that had availability. My youngest son who was then about 4 years old said: ” which one has waffles for breakfast mamma, they’re your favorite”. That’s when it had occurred to me that I had a weird obsession with free hotel waffles. My 4 year old had noticed. How many waffles had I consumed and never realized anyone was actually keeping watch? This gave me a new insight on something I really enjoyed but never really contemplated. I bake cakes, pies, cookies, breads and can stir up just about any casserole, soup or stew but served my family waffles made of instant store bought mix! I first tried a few recipes I found on the internet but none really wowed me. I wanted something somewhat sweet, not to doughy, not to crispy. So my quest for the perfect waffle recipe began in my very own kitchen. The recipe that follows is my idea of what a waffle should be. I hope you enjoy them as much as my family does.
2 1/4 C. bread flour
1/2 C. Masa flour (Maseca)
1 1/2 Tbs baking powder
1/4 C. granulated sugar
1 tsp salt
2 eggs (slightly beaten)
1/2 C. corn oil (or canola)
2 1/2 cups milk
Begin by heating your waffle iron. (I use a Belgian waffle iron that’s older than the wind but any should do)
In a medium bowl, combine all dry ingredients and mix well. Start adding all wet ingredients but do not mix or stir until all 3 have been added. With a large spoon, mix until well combined but do not over mix or beat roughly as this will make a tough, doughy waffle. Grease waffle iron with butter (top & bottom) and pour about 2/3 C. or so* of batter onto griddle, close and cook until steam stops.
Garnish with butter and syrup (I like lots) & Enjoy!
*The longer the batter rests, the less batter you’ll need per waffle.