Adapted from this recipe > Kingarthurflour.com
Yields about 4 large waffles or about 7-8 small.
6 tablespoons of coconut or olive oil (trust me you won’t notice)
2 to 3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract (double this)
2 large eggs
2 cups All-Purpose Flour (could use gluten free APF)
1 1/2 teaspoons instant yeast (could sub in 1.5 tsp of baking powder if preferred)
- Combine all of the ingredients in a large bowl, leaving room for expansion, as the mixture will grow.
- Whisk to combine; it’s OK if the mixture is lumpy. Don’t over stir
- Cover with plastic wrap, or a dish towel and let rest at room temperature for 30-45 mins; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
- Preheat your waffle iron. Brush with coconut oil, and using a measuring cup pour batter onto the center of the iron. You will need to figure out what quantity works best for your iron.
- Close the lid and bake for the recommended amount of time, until the waffle is golden brown, or to desired texture. As a guide it takes us 5 to 6 minutes, using the 7″ Belgian-style (deep-pocket) waffle iron.
- Serve immediately, or keep warm in a 200°F oven. I like to use a cookie sheet layered with cooling racks to keep the waffles from getting soggy. It might seem like a silly step, but I promise the moisture that gets under them on the cookie sheet completely destroys the crispy outside.
Now I’m going to full admit I had no sweet clue what I was doing, but I knew I wanted some warm berries on top of my waffles.