Grant County Gourmet: Fresh waffles are worth getting out of bed for

What makes a good waffle? Is it the golden brown nooks and crannies that you can soak with butter and maple syrup, or fill with peanut butter and whipped cream? Is it the soft puffy insides that spring back a bit as you cut into it? For me, it’s the golden browned crispiness, then soaked with my favorite toppings. A good waffle is also one you make up at home for family and friends, all of whom get to share a freshly made breakfast treat. Freshly made waffles, even from a mix, taste better than those you may find already made up in the freezer section of the local megamart.

I’ve never been one to be a slave to the waffle iron light or the sound of a ding. I always carefully crack open the iron and see if it has reached my desired level of color.

WAFFLES

2 eggs

2 cups flour

1 3/4 cups milk

1/2 cup vegetable oil

1 tablespoon sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Preheat waffle iron. Beat eggs in large bowl until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Spray iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

YEAST WAFFLES

1 package (2 1/4 tsp) active dry yeast

1/2 cup warm water

2 cups warm whole milk

1/4 pound butter, melted

1 tablespoon honey

1 teaspoon salt

2 cups unbleached all-purpose flour

2 large eggs

1/4 teaspoon baking soda

Sprinkle the yeast on warm water in a very large mixing bowl and let stand for 5 minutes. Add the milk, butter, honey, salt, and flour and beat until smooth. Cover the bowl with plastic wrap and let stand overnight. When ready to cook the waffles, beat in the eggs and baking soda. The batter is very thin, and most waffle irons will need 1\2 to 3\4 cup batter. Bake in a hot iron. Serve immediately.

NOTE: This batter will keep for several days in the refrigerator. Use a large container as it will expand.

BISQUICK WAFFLES

2 cups original Bisquick mix

1 1/3 cups milk

1 egg

2 tablespoons vegetable oil

Heat waffle iron; grease with vegetable oil. Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops.

KRUSTEAZ WAFFLES

2 cups Krusteaz Buttermilk Pancake Mix

1 1/2 cups cold water

1 egg

2 tablespoons vegetable oil

Lightly grease and preheat waffle iron. Blend all ingredients together. Batter will be slightly lumpy. Pour batter onto prepared waffle iron. Cook waffles until steaming stops or until golden brown.