This is my go-to waffle recipe I've been using it for years. It's dead easy, forgiving for slight mismeasurements... and easy to adapt for people with dietary requirements.

ie: My sister in law who can't eat gluten or dairy.

Milk -> Soy Milk (unsweetened)
Flour -> Gluten free flour (get the 1:1 sub)
Butter -> Vegetable oil.
Maple syrup -> sugar. (This is not optional as the yeast needs something to act upon.)

The batter is more of a foam than the true recipe and it doesn't expand quite as much when cooked, but she swears they are better than any of the gluten-free waffles she's tried anywhere else.

Serve with dark chocolate, melted in bowl over a simmering pan of water, mixed with a tablespoon of vegetable oil to keep it runny.

• Reply