Thursday, June 9, 2011

Sweet Milk Waffles

I have searched high and low to find just the right waffle recipe. Some have tasted too eggy, some too dense, some too fluffy...Frankly, I was feeling much like Goldilocks! :) Until finally, I came upon this recipe from recipegirl.com! I adapted it a bit by subbing some whole wheat flour and adding some malted milk powder (which sounds weird, but really made a difference in the flavor to me!). My daughter loves to have waffles in the morning, but it isn't always feasible to whip up a batch before school. So, I make these and sometimes double the recipe and freeze the cooked waffles in a large ziploc. Then, on the days she wants a waffle, I just pop them in the toaster for a yummy and healthier breakfast! Best part for me (as always)...I know exactly what is in them!
1 3/4 cups all-purpose flour (sub ½ whole wheat flour)
1 Tbsp. baking powder
1 Tbsp. granulated sugar
1/2 tsp. salt
2 cups milk
1/3 cup canola or vegetable oil
2 large eggs, lightly beaten
ADD: ¼ c Malted Milk Powder, Carnation makes some (Heather’s secret ingredient)
OPTIONAL: add ¼ cup chopped walnuts
1. Preheat waffle iron.
2. In a large bowl, whisk together flour, baking powder, sugar and salt. Add milk, oil and eggs and whisk together until smooth.
3. Spray waffle iron with nonstick spray. Pour batter into iron until it spreads within about 1-inch of the edges. Cover and bake until done (on my waffle iron, the light goes off when done).
4. Lift cover, loosen waffle with a fork and serve immediately.
Yield: About 5 waffles

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