By the way, I think that might be one of the secrets to happiness in life: always believe that waffles were meant to be.
So these waffles happened for Tyra's birthday. And since then they just keep happening. I haven't even experimented with other recipes (yet) because this one is so good. It's a classic buttermilk waffle, and every time I've made it the results have been great- fluffy and light with a crisp, golden exterior. The flavor is buttermilk and vanilla, and it's of course best with real maple syrup, but I also recommend just munching on plain bits of waffle any time you get hungry. It doesn't need any adornment.
These types of waffles are not typical in German cuisine. German waffles are of the thinner and crispier variety, and more of a dessert than a breakfast. German waffles are often made with quark instead of milk, and many Germans you would meet would tell you that the secret to a good, fluffy waffle is adding a bit of water with gas to the batter. Oh, and German waffle presses are different - much thinner and often heart-shaped. In Europe, this recipe would be closer to a Belgian-style waffle, although true Belgian waffles tend to be sweetened by pearled sugar and eaten as a snack by hand (although here again there are actually many varieties of Belgian waffles, and I am referring specifically to Liege waffles, one of the best Belgian street foods!).
Basically, what I am trying to tell my European readers is that these waffles will be different for you, and you should give them a try! They are true American-style waffles.
Adapted from Sally's Baking Addiction
For this recipe you cannot use a German waffle press. It needs to be American or Belgian, so that the holes are deep receptacles for maple syrup. I would also really recommend getting REAL maple syrup from the U.S. or Canada. The syrup out here is different, I don't know why, but even if it says it's the real thing, it's just not as good... And honestly, in the absence of good syrup, I would suggest fruit and whipped cream or a nut butter or something else in place of sub-par syrup.
1 3/4 cup (210 g) white flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (115 g) unsalted butter, melted and slightly cooled
1/3 cup (65 g) granulated sugar
1 3/4 cup (420 g) buttermilk
1 tsp vanilla extract
1. Plug in your waffle iron and turn it on to heat up.
2. Melt butter on the stove and set aside to cool down slightly.
3. Mix together dry ingredients in a medium-size bowl.
4. In a separate bowl, mix together the eggs, butter, sugar, buttermilk, and the vanilla extract.
5. Combine the wet and dry ingredients to make your batter.
6. Follow the directions on your waffle maker to cook your waffle - our's takes 3-4 minutes per waffle. You will know it's done when it has a deep golden brown exterior and pops easily out of the waffle iron without sticking.
7. Serve immediately so that it stays warm!