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Published: Sunday, 6/22/2014 - Updated: 1 month ago

Morning or night, waffles are terrific

BY ALICIA ROSS
Waffles are easy to make and freeze well. Waffles are easy to make and freeze well.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge

I bought a Belgian waffle iron some 15 years ago and probably haven’t used it in the last 10. I went through a serious waffle addiction back when my kids would have sleepovers and when we had whole families spending weekends with us. But since my household has shrunk, I rarely make them. And that’s a shame. 

Waffles are fun, they freeze well, and are easy to throw together. And frankly, they are better for small crowds than large.

Even with a rocking recipe like today’s Berry Good Belgian Waffles, steam is the enemy of the crunchy outside and tender inside we crave with a waffle. So covering them to keep them warm while you make more just steams the waffles and makes them limp. It’s best to make each waffle and eat it immediately. 

This recipe makes only three Belgian-style waffles, which is perfect for a small household like mine. If you need to make more than three, make a second batch; don’t double it. The air bubbles in the batter are what keep the waffles light on the inside, and making a double batch prohibits the batter from foaming properly.

Any fresh berries will work beautifully. Taste the berries and adjust the sugar according to how sweet you want them. 

I used wild blackberries, which tend to be slightly tart, so I added the full 2 tablespoons to the berries. Please note that, no matter how good a recipe may be, if you don’t have a good waffle iron, the waffles will be a flop. If waffles are your thing, I suggest investing in a professional-grade waffle iron.

Berry Good Belgian Waffles

Start to finish: 20 minutes

Yield: 3 waffles

¾ cup all-purpose flour

¼ cup cornstarch (see Cook’s Note)

4 tablespoons sugar, divided use

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 large egg, gently beaten

1 cup 1 percent (or higher) milk

3 tablespoons butter, melted and at room temperature

1 teaspoon vanilla extract

1 cup fresh berries of choice

Berry Maple Syrup (recipe follows)

Preheat your waffle iron according to manufacturer’s instructions.

In a medium bowl, mix together the flour, cornstarch, 2 tablespoons sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the egg, milk, butter, and vanilla extract. In a small bowl, toss the berries with up to 2 tablespoons of sugar, more or less to taste.

Stir the wet ingredients into the dry and whisk until batter is mostly smooth and begins to foam. Fold the sweetened berries into the batter.

Spray the waffle iron with nonstick cooking oil and ladle a heaping ⅔ cup of batter onto the iron. Close and cook according to manufacture’s instructions.

Cook’s Note: The cornstarch measurement is not a misprint. The recipe calls for ¼ cup. It’s one of the secrets to the waffle’s crispy outside that you’re going to love.

Approximate values per waffle: 409 calories, 14.5 g fat (8 g saturated), 97 mg cholesterol, 9 g protein, 62 g carbohydrates, 3 g dietary fiber, 756 mg sodium.

Berry Maple Syrup

Start to finish: 5 minutes

Yield: 3 servings

½ cup real maple syrup

½ cup fresh berries of choice

1 tablespoon butter

Place all ingredients in a glass microwave-safe jar with a tight-fitting lid. (I use a ½ pint Ball jar with lid and rim removed.) Microwave on high, uncovered, for 1 minute, or until butter is melted. Then cover tightly and shake to mix well and serve. Leftovers can be refrigerated for up to 3 days.

Approximate values per serving: 181 calories, 4 g fat (2.5 g saturated), 10 mg cholesterol, 0.4 g protein, 37 g carbohydrates, 1 g dietary fiber, 32 mg sodium.

Contact Alicia Ross at Kitchen Scoop, c/​o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com. Visit the Kitchen Scoop website at www.kitchenscoop.com.



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