(What a title, but it’s the truth!)
Ah, waffles. Crisp on the outside, fluffy on the inside. What’s there not to love?
The kids and I can eat waffles pretty much any time, anywhere, and one of our favourite spots for a waffle fix is Crown Bakery & Cafe. Their buttermilk waffles are always a delicious treat. I was happy to make a drive out for a waffle treat every once in a while. But when I saw the cute Vitatonio Multi Waffle Baker on sale by the ladies at Cote Maison, I started thinking maybe I could make waffles at home too! (The fact that the waffle maker was a cute purple was also a plus.)
I got my hands on one and thus began my quest for a good and easy waffle recipe.
My priority was finding a recipe that tastes good while being easy to make. It has to be something that I can whip up quickly in the morning before everyone gets too hungry. Therefore, I ruled out all recipes that required me to separate my eggs, whip egg whites and fold them in. That was just too much work!
I found a recipe for buttermilk waffles to work with and I think after several tweaks, I finally got it just the way I like it! And that’s what I’m going to share with you here.
When I first started making waffles, I did not go buy buttermilk, and instead resorted to my favourite substitute of milk with vinegar/lemon juice to curdle the milk. DO NOT USE THIS SUBSTITUTE. While I’ve used this successfully for pancakes, crisp waffles require a THICK batter that the milk and vinegar/lemon juice substitute does not provide.
You could go buy some buttermilk for this recipe, and the waffles I initially made with Pauls Buttermilk bought from the supermarket were pretty good. But the problem was that package came with 600ml buttermilk and I only needed 475ml for the recipe, leaving me with a little bit of extra that I didn’t know what to do with.
One day, I didn’t manage to find any buttermilk at the supermarket and hit on the idea of using a substitute of plain yoghurt and milk. (For 1 cup of buttermilk, mix ¾ cup plain yoghurt with ¼ cup of milk.) Guess what? It was THE BOMB. Crisp with a great crunch yet fluffy on the inside. I was so pleased when my waffle loving children tell me that these are “better than those we eat outside”. You can’t go wrong with this recipe! I also find any extra plain yoghurt much easier to finish since I usually have some in the fridge to eat with my granola or for smoothies. Yay to less wastage!
Now I actually prefer to make my waffles with yoghurt instead of buttermilk, so that’s what I’ve shared in the recipe here. I find that the thickness of the yoghurt gives the waffles that are made more structure, and consequently more crunch. You can, of course, use buttermilk in place of the yoghurt and milk combination.
Try it and let me know what you think!
- 2 cups (256g) plain flour, sifted
- 4 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (360ml) low-fat yoghurt
- ½ cup (115 ml) of milk
- ⅓ cup (76g) melted butter
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.
- Beat eggs in a separate bowl and add yoghurt, milk, melted butter and vanilla essence together in a separate bowl. Whisk to combine.
- Slowly add yoghurt mixture to the flour mixture. Mix until just combined. The batter should be slightly lumpy.
- Preheat a waffle iron/ waffle machine according to manufacturer's instructions.
- Pour enough batter into the preheated waffle iron to cover the waffle iron completely and cook according to manufacturer's instructions. (For my Vitantonio Multi Waffle Baker, I cook each waffle for 6 minutes.)
- Tip: Flip the waffle over on the plate for serving as the underside cooks much more nicely and looks more picture perfect!
- Serve dressed with your favourite toppings!
2. Instead of yoghurt and milk mixture, you can use 2 cups (475 ml) of buttermilk instead. I do find buttermilk slightly runnier and therefore sometimes less crispy. (But mostly still good!)
3. Do not use milk curdled with vinegar/lemon juice as a substitute for the yoghurt and milk mixture. The batter made with this is too thin to crisp nicely.
4. While preparing each waffle, if they are not being devoured straight from the waffle maker like they are at my house, you can keep waffles warm in the oven. Place a cooling rack on a cookie sheet into the oven (middle rack) and heat oven to 100°C. As each waffle is cooked, transfer onto the cooling rack in a single layer to keep warm till all waffles are ready for eating!