I am including a quick printable below so you can take it to your container for quick access. The dry mixture will keep for up to 6 months in a cool, dry pantry. If you want to make a quick mix of batter, just add 2 cups of the dry mix with the “wet” ingredients below (same amounts as below). ![]() When making a pre-made mix, I 4x the recipe (so 8 cups flour) and store in a plastic container. If you make waffles often and like the idea of just pulling out a pre-made mix to make your waffles, you can make your own waffle mix by combining the following from this recipe: American waffles can go either way (dense or airy) but you definitely want to have Belgian waffles on the more airy side. If you want to make American waffles and prefer them more dense, instead of separating the egg yolks and egg whites, you can just add the eggs whole at the beginning and proceed with the recipe. This recipe is perfect for Belgian waffles AND American waffles. For Belgian waffles, there is no need to change the recipe below. Belgian waffles are thicker, fluffier, and have deeper grid pockets. The main difference between “American” waffles and Belgian waffles is that Belgian waffles are typically larger. Try serving them with our easy Hash Browns and a side of sausage links and/or bacon to complete your delicious breakfast! Ingredients in Homemade Waffles Much like our homemade pancakes, these waffles are made from scratch with simple ingredients. When it comes to breakfast, you can never go wrong with a classic family favorite like these waffles. If you want to take your waffles to the next level, try them with some of our homemade syrups (or favorite topping ideas) below! Just simple ingredients from your pantry. No weird ingredients or preservatives here. ![]() ![]() Plus, homemade waffles taste FAR better than store-bought mix waffles. Making waffles from scratch is a BREEZE and really doesn’t take much more effort than buying a box mix.
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