I love waffles.
I really love waffles. They’re crisp on the outside, and moist and tender on the inside, and they have lovely pockets to hold butter and maple syrup (or strawberries and whipped cream, or other loveliness of your choice). And while both varieties of waffles are delicious in their own right, I make regular ones frequently and Belgian waffles rarely. (It’s the whipping and folding in of the egg whites that trips me up. It’s just more work when I’m HUNGRY.)
At any rate, these are the waffles we always made growing up, and I have still never had their equal. They need to be eaten hot and fresh–they get soggy if they sit, and only taste half as good in the toaster the next morning–but if you manage that, they are heavenly. The whole wheat flour gives them a lovely texture and so much more flavor, while the white keeps them from being too heavy. We are huge fans at our house, and while we generally go the butter-and-syrup route (homemade syrup for me and mine, always), we’ve been known to throw some homemade applesauce on top as well. Bottom line? Don’t pass these up.
2 1/4 cups sour milk (add a generous two tablespoons of vinegar and fill the measuring cup to the appropriate line with milk)
1/3 cup of vegetable or canola oil (be generous)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole wheat flour
1 cup white flour
Combine wet and dry ingredients separately, then mix together with a whisk. Pour 1 cup (plus) into a hot waffle iron.