Okay, so I’ve been on this mission to nail down the perfect waffle recipe, you know, the kind you get at Waffle House. But here’s the catch – I didn’t wanna mess with buttermilk. Seemed like a hassle, and I wanted something simple. Here’s how it went down.
First off, I grabbed a big bowl and dumped in some flour. Nothing fancy, just regular all-purpose. Then, I tossed in a bit of sugar, ’cause, well, sweet waffles are the best waffles. After that, I sprinkled in some baking powder and a pinch of baking soda. I figured these would help make ’em fluffy, which is kinda the whole point.
In a separate bowl, I cracked a couple of eggs and whisked them up real good. Then, I melted some butter – not too much, just enough to give the waffles a nice, rich flavor. I poured the melted butter into the eggs, along with some milk, and gave it all a good stir.
Next, I combined the wet ingredients with the dry ones. I just dumped the egg mixture into the flour bowl and mixed it all up until it was just combined. You don’t want to overmix it, or your waffles will be tough. Trust me, I learned that the hard way.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup melted butter
- 1 3/4 cups milk
Here’s the ingredients list:
Now, the real test. I heated up my waffle iron and sprayed it with some cooking spray. Then, I poured about a half cup of batter onto the hot iron and closed the lid. The waffle iron did its thing, and a few minutes later, I had a golden-brown, crispy waffle.
I cooked my waffles for around 4-5 minutes on medium-high. Also, the pattern of the smaller squares makes the waffle crispy on the outside and super soft on the inside. That’s the part I really like.
I topped it with some more melted butter and a generous drizzle of syrup. And let me tell you, it was pretty darn close to a Waffle House waffle. Crispy on the outside, fluffy on the inside, and just the right amount of sweetness.
So, there you have it. My adventure in making Waffle House-style waffles without buttermilk. It was a bit of trial and error, but I think I finally cracked the code. And the best part? It’s way easier than I thought it would be.
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