Crispy Waffles

I seldom make waffles now that the kids are grown. In fact years ago I discarded my old, round waffle iron. 

When raising three kids my husband liked to make waffles every so often for the whole family on Sunday mornings, and it was a fun family affair. I'm sure then, we probably used Bisquick or a mix.

Now I have detachable waffle insert plates for my Panini maker, which I've used a few times in recent years, so decided to make waffles I saw made on the PBS show America's Test Kitchen.

They said this method makes crispy outsides with soft insides which is ideal for quality waffles.  I happened to have powdered buttermilk on hand, as I use it for bread recipes.

If not having buttermilk powder and seltzer on hand,  I also included a traditional waffle recipe my foodie friend "Angel" gave me, which is also delightful and uses ingredients everyone usually has on hand.  They were crispy on the outside with a soft inside, too.

Now I make a batch for the two of us, then freeze extras to have on hand and reheat in the microwave. They make a nice weekend breakfast treat without a lot of fuss.

Crispy Waffles
2 cups flour
1 Tab. sugar
3/4 tsp. table salt
1/2 cup dried buttermilk powder
1/2 tsp. baking soda
1/2 cup sour cream
2 large eggs
1/4 tsp, vanilla extract
1/4 cup vegetable oil
1-1/4 cups unflavored seltzer water

Waffle Batter

Adjust oven rack to middle position and heat oven to 250 degrees. Set a wire rack on baking sheet and place baking sheet in oven.  As you make waffles, put in oven on rack to keep warm and crisp.

Whisk flour, sugar, salt, buttermilk powder, and baking soda in large bowl to combine. Whisk sour cream, eggs, vanilla, and oil in medium bowl to combine. Gently stir seltzer into wet ingredients. 

Make a well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour. If appearing too thick, add more seltzer to thin batter.

Heat waffle iron and bake waffles according to manufacturer’s instructions (use 1/4 to 1/3 cup for 7-inch waffle). Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving with butter, maple syrup, jam and/or powdered sugar. 

Makes 6-8 waffles depending on waffle iron size and thickness of batter.
Estimated cost $2.00 or less; .33 cents or less per waffle or less.

Angel's Waffles
2 cups flour
1/2 tsp. salt
3 tsps. baking powder
1 cup milk
2 eggs
1/4 cup melted butter (4 Tabs.) or vegetable oil
Optional: 1 Tab. of sugar if wanting darker waffles

Beat eggs in a bowl, add milk and oil/melted butter. Add all dry ingredients and mix together to form a smooth batter, using a whisk or mixer. If looking too thick, add a little more milk to thin out. Keep in a 250 oven to keep warm and crisp until ready to serve.

Makes 6-8 waffles depending in size of waffle  iron maker.
Estimated cost: $1.50 or less; .25 cents a waffle or less.

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