Waffles
The classic waffle, in a gluten-free version and the original: rest the batter, cook it longer than feels right.
- Yield
- about 5 waffles
- Prep
- 10 min
- Total
- 35 min
Adapted from Betty Crocker's classic waffle recipe, with the 1-to-1 blend and oat milk in place of flour and dairy. The rest and the longer cook are the two things that change; everything else is the original.
Ingredients
Method
-
Heat
Heat the waffle iron.
-
Prep
Whisk the eggs in a large bowl until fluffy, then beat in everything else just until smooth.
-
Prep
Pour slightly less than ¾ cup onto the iron, or whatever your iron's instructions say, and close the lid.
-
Finish
Cook until the steam slows and the waffle is deep gold.
-
Serve
Cool on a wire rack rather than stacking.
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