Recipe: Back to Basics Waffles

In the midst of all the fancy waffle making I’ve been doing I realized I overlooked something very important – an everyday basic waffle recipe! This post is here to remedy that. This recipe is perfect on its own, great for any/all toppings you can dream up, or to use as a base and then add to. Gotta love a classic, back to basics recipe!

Domestocrat’s Back to Basics Waffles (makes 6 waffles)
2/3 cups white whole wheat flour (I use King Arthur’s White Whole Wheat)
2/3 cups whole wheat flour (I use King Arthur’s Whole Wheat Flour)
1/2 tsp. salt
3 tsp. baking powder
2 tsp. ground flax seed
1/2 tsp. cinnamon
1/4 tsp. vanilla
1 cup milk (I use Almond Breeze’s unsweetened vanilla almond milk)
1 egg
2 tbsp. EVOO
2 tbsp. agave
Your choice of waffle toppings: syrup, agave, butter, etc.

You know the drill here by now – first mix the dry ingredients together in a big bowl, then add in the wet ingredients, and stir until the batter fully comes together.

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Pre-heat your waffle maker according to the manufacturer’s directions, add in the batter and cook per your waffle maker’s instructions. My waffle maker takes about 5-6 minutes to cook. When the waffles are done remove from the waffle maker to cool and add the second round of batter. Cool the waffles for a minute or two before serving. Use a wire cooling rack to cool the waffles rather than a plate – unless you want a soggy mess.

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These waffles are topped with syrup and my homemade clementine marmalade but the possibilities are truly endless with the blank canvas that is a basic waffle!

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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