This will become your go-to waffle recipe once you try it!
So crispy on the outside you can hear the fork break through. But so tender in the middle it softens the initial blow. They soak up the messy maple syrup while still holding their shape. All the while cradling the blueberries we had on hand.Recipe adapted from King Arthur Flour.
Ingredients (Makes 5-7 Belgian Waffles)
1 1/2 c.white whole wheat flour
2 tsp. aluminum-free baking powder
1/2 tsp. sea salt
2 tbsp. sugar
1/3 c. unsalted butter
1 1/2 c. lukewarm milk
1 large egg
2 tbsp. orange juice, fresh
1/2 tsp. vanilla extract
- Heat waffle iron on high heat. I set mine to 5 (out of 6). Preheat oven to 250 degrees.
- Add the dry ingredients to a medium bowl. Stir.
- In a microwave-safe bowl, melt butter, about 45 seconds. Add in milk and continue to cook for another minute.
- Whisk in egg, orange juice, and vanilla extract until combined.
- Add wet ingredients to dry ingredients and stir until just combined. Be careful not to over mix. Tiny lumps may remain.
- Add batter to heated waffle iron. I typically err on the side of adding less batter. Remove cooked waffle and place on a baking sheet without stacking. Stacking causes waffles to become limp due to the steam. Place in oven to keep warm. Repeat.
- Top with fruit and 100% pure maple syrup.
- Save leftovers in the fridge and reheat by placing the waffle back in the griddle or heat on the stovetop to ensure crispiness. Heating in the microwave will cause waffles to soften.
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