Before having kids, I did not often cook big breakfasts. Josh is not a morning person, and it always seemed like a lot of trouble for just two people. But now that we've added two early risers to the family, I regularly make pancakes and waffles on the weekends.
When I'm not feeling decadent enough for a batch of Belgian Sugar Waffles (or if I haven't planned ahead enough to make a batch of batter the night before), this is my favorite waffle recipe. I first read about it at Orangette, and both her description of the waffle and the name itself made me eager to try it out.
The results are impressive: light, crispy waffles with a tender interior. I like to add some whole grain flour and flaxseed meal to make me feel a little better about the fact that the kids view them as syrup vehicles. I'm happy to report that the healthier version is no less delicious!
Waffles of Insane Greatness (adapted from Food52)
The recipe recommends letting the batter rest for 30 minutes before cooking. I've made it both with and without the resting time, and the results are better with the rest (the waffles are crispier and seem to have a better texture). But if you have hungry masses clamoring for waffles, you can start cooking right away. My strategy usually involves bribing the children with television while the batter rests.
1 cup all-purpose flour
1/2 cup barley or other whole grain flour
1/4 cup flaxseed meal
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2/3 cup canola oil
1 tablespoon sugar
1 teaspoon vanilla extract
Whisk together the dry ingredients in a large bowl. Whisk together the buttermilk, eggs, oil, sugar, and vanilla in a smaller bowl. Pour the wet mixture into the dry, and stir until combined. Let batter rest for 30 minutes, then pour into your waffle maker. Serve with butter and real maple syrup (if you use fake syrup, Cary Hart will have something to say about it).