Okay, so I’ve been craving waffles lately, the fluffy kind you know? And I thought, why not try making them myself? I found this recipe that uses self-rising flour, which I already had in my pantry. Figured it was worth a shot.
First off, I grabbed all my ingredients. Besides the self-rising flour, I needed some milk, eggs, a bit of sugar, melted butter, and a splash of vanilla extract. Nothing too fancy, right?
Then I got two bowls. In one, I whisked together the dry stuff – the flour and sugar. In the other, I mixed the wet ingredients: milk, eggs, melted butter, and vanilla. I made sure to beat the eggs well before adding them to the mix.

Next, I slowly poured the wet ingredients into the dry ingredients bowl. I mixed everything gently with a spatula. The trick here is not to overmix, you just want everything combined. A few lumps are totally fine, actually, they make the waffles fluffier. Overmixing makes them tough, and nobody wants that.
Cooking Time!
I heated up my waffle iron and gave it a light spray with some cooking oil. Once it was hot, I scooped some batter onto the iron. I didn’t measure it perfectly, just eyeballed it. Closed the lid and waited.
- My waffle iron has a light that indicates when the waffle is done, which is super handy.
- If you don’t have that, just peek after a few minutes.
- You’re looking for a nice golden-brown color.
When they were done, I carefully removed them from the iron and placed them on a plate.
I repeated the process until all the batter was gone. It made a decent stack of waffles, enough for me and a friend.
Finally, the best part – eating! I topped my waffles with some fresh berries, a dollop of whipped cream, and a drizzle of maple syrup. It was pure heaven! They were so light and fluffy, way better than the frozen ones from the store.
Honestly, I was pretty surprised at how easy it was. And the taste? So good! I’ll definitely be making these again. Maybe next time I’ll experiment with different toppings or add some chocolate chips to the batter. Yum!
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