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Since Christmas is over and I’m very sad about this, I’m making a new tradition in my house for the “day after Christmas.” It’s basically an encore of Christmas morning waffles! Why eat boring old toast or a bowl of cereal when you can eat your favorite Christmas breakfast all over again? I think it’s a marvelous new tradition I’ve started, and since I’m an adult and can do whatever I want, that’s what I’m gonna do. I tried this waffle recipe from The Pioneer Woman, and they turned out de-lish! They are probably my new favorite waffles!
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 1/2 cups milk
2 egg yolks
1 tbsp vanilla extract
1/2 cup unsalted butter, melted
4 egg whites
Preheat your waffle iron. Set aside a small bowl with some vegetable oil and a brush, or have some baking spray ready to go.
Combine the flour, baking powder, salt, and sugar together in a large bowl. In a large measuring cup (or bowl), whisk together your milk, 2 egg yolks, and vanilla.
Pour the wet ingredients over the dry ingredients and very gently stir until almost combined. Pour in the melted butter and continue to gently stir until everything is combined well.
With a mixer, whisk the egg whites until they've stiffened and soft peaks have formed; it should look like shaving cream. Very gently fold them into your waffle batter, stopping short of mixing them all the way through.
Grease your waffle iron with the prepared vegetable oil and brush before using a 3/4 cup measuring spoon to scoop the waffle batter onto the iron. Cook according to its directions.
Remove and serve immediately with syrup, or place on a wire rack that's sitting over a baking sheet to keep warm in the oven.
I had one of those aha moments earlier this week when I discovered this whole idea of waffled brioche. I was actually doing some online shopping for the holidays, and I was looking at waffle irons for a friend. One of the irons had an accompanying video with famed chef Tyler Florence explaining how he used that particular waffle iron. He demonstrated his use of fluffy brioche bread and how he dipped it in a French toast type of batter before placing it inside the waffle iron. I sat there staring at the screen in amazement.
Cornbread. Could there be anything more American? This national classic made me ponder whether the French eat anything close to cornbread, as I found cornmeal nonexistent in Paris’s markets. I’ve heard it exists in some of the smaller, international grocery stores there, but it’s definitely not a staple item in their markets’ baking aisles. The French just don’t seem to have the fascination with corn that Americans do.
What an amazing experience! The kids love the waffles. I used organic wheat pastry to make the batter. Thanks for a wonderful recipe!
That’s fantastic Catherine! So happy you guys enjoyed this recipe! Thanks so much for the comment 🙂
Could I substitute bread flour for this classic waffle recipe? I’m having a difficult time looking for all purpose flour.
Hi Catherine, I wouldn’t try bread flour as that will affect the texture of the waffles. There’s too much protein in bread flour which will cause the waffles to lose their lightness. What you can try is using self-rising flour. Use an equal substitute of the self-rising for the all-purpose, but reduce the baking powder to 2 teaspoons since self-rising flour already has some baking powder in it. 🙂
yum what a great breakfast idea. I didn’t even have a breakfast-y meal today, just a cap rede panini from Starbucks. I would have much rather have a waffle like this!
Oh my gosh, I totally used to live off those paninis! But yes, you must try this waffle recipe your next morning off! 🙂 Thank you for stopping by and sharing your thoughts! XO