Breakfast Sugar Waffles (2) Recipe
Make Breakfast Sugar Waffles (2) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Waffle Batter
Serving & Finish
Method
Waffle Batter
- 1
- 2
Combine dry ingredients
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.
- 3
Mix wet ingredients
In a separate bowl or large measuring cup, beat the large egg lightly, then whisk in the whole milk, melted butter, and vanilla extract until homogeneous.
- 4
Make the batter
Pour the wet mixture into the dry ingredients. Stir with a spatula or whisk just until combined and no large streaks of flour remain. The batter should be slightly thick but pourable; do not overmix (a few small lumps are fine). If batter seems too thick, add 1–2 tablespoons milk.
- 5
Rest (optional)
Let the batter rest 5 minutes at room temperature to allow the baking powder to begin activating and the gluten to relax — this gives lighter waffles.
Cook & Serve
- 6
Cook waffles
When the waffle iron is hot, pour an appropriate amount of batter onto the center (usually 1/2 to 3/4 cup depending on your iron) and close the lid. Cook until steam largely subsides and waffles are golden and crisp, about 3–5 minutes. Carefully remove waffle and transfer to a wire rack set over a baking sheet to keep crisp while you cook the second waffle.
- 7
Keep warm (optional)
If desired, keep finished waffles in a single layer in a 200°F (95°C) oven while finishing the rest so they stay warm and crisp.
- 8