These are a no-fuss super quick waffle recipe. Great for days or nights when you want a waffle, but just don’t feel like whipping egg-whites and you just want it in your belly- and quick! This recipe comes from the divine Martha Stewart. The woman can’t go wrong… well… not in the kitchen.
This recipe uses “buttermilk” but i always use the Milk and Vinegar combination for my buttermilk- it has the same light/fluffy effect. I did’t want to scare anyone off so i haven’t named this recipe buttermilk waffles, but that’s what they are. (1 Cup Milk +1 Tablespoon White Vinegar- leave to sit for 10 mins whilst the vinegar works it’s magic).
What should a good waffle taste like? Ideally it should be crisp on the outside, and light and fluffy inside. Nicely browned too.
A couple of tips to help you get that good waffle:
Have the Waffle Iron very hot, you should be able to see the heat coming off it before you put the batter on. You will probably need a little break between making each waffle to get the iron up to temperature again- even if it has a green light that says it’s at temperature give it a little more time so you can get that crunchy outside.
The first waffle will always be a test waffle in which you determine how long you need to cook it and on which setting. All Waffle Irons are different, but i like to use mine on the hottest setting so i get a very crispy waffle. Read your instruction manual which will tell you how much batter to use per waffle. Mine uses just under 1/2 a cup per waffle.
Use butter brushed lightly over the waffle iron plates in between each waffle. Butter is key to getting them a nice brown colour. Much like cooking many other things (mushrooms for example) Butter=Brown. You can use other spray oils too, but butter is better…
Use a wire rack to rest the waffles on after cooking. You don’t want them going sweaty and soggy on a plate, allow the air to circulate. (same goes for pancakes/pikelets)
If you’re making more than a couple, preheat the oven to keep them warm, fan forced and allow the air to circulate. You don’t want them to actually cook further so just a low temperature eg 100 degrees C.
The batter will refrigerate well for a couple of days if you don’t use it all.
In my waffle maker this recipe made approx 10-12 waffles. Just half the recipe if you don’t need that many waffles.
Sometimes I add a couple of teaspoons of cinnamon to the mix for extra flavour.
Enough waffling on- here’s the Super Quick Waffle recipe!
- 2 Cups Plain Flour
- 2 Tablespoons Sugar (white or brown)
- 2 teaspoons Baking Powder
- 1 teaspoon Bicarb of Soda
- 1/2 teaspoon Salt
- 2 cups Buttermilk (or 2 Cups Milk + 2 Tablespoons White Vinegar rested for 10 mins)
- 60 grams Unsalted Butter, melted
- 2 Eggs
- Prepare your buttermilk if using milk/vinegar method and let rest for 10 minutes.
- Melt the butter, leave to cool down until no hotter than lukewarm.
- Preheat the waffle iron. Preheat oven if you want to keep them warm and crunchy.
- In a medium bowl gently whisk together the dry ingredients (Flour, Bi-carb, Sugar, Baking Powder and Salt) until combined.
- In a large bowl whisk the Eggs, Buttermilk and lukewarm Butter until combined and even colour and consistency.
- Whisk the dry ingredients gently into the wet in three stages until combined and almost lump free. Some lumps are ok, you don't want to overwork the mixture.
- Brush some melted butter lightly over waffle iron plates or use oil spray (I only do one side).
- When waffle iron is steaming hot, place required amount of batter as per manufacturers instructions into waffle iron, close lid.
- Take a note of the time this one cooks for and use this test-waffle to determine how long you need to do the rest of the waffles for to get optimal crunch. (normally 3-5 minutes but completely dependent on waffle iron and personal preference).
- Place cooked waffle on wire rack and place in preheated oven to keep warm and maintain crunch if not eating straight away.
- Repeat until all batter used, or refrigerate leftovers for another day.
- Serve with Berries, cream, ice-cream, yoghurt, bacon, maple syrup- whatever you fancy.