Because I make them eat healthy a lot, I was in the habit of buying them Eggo-type waffles for Waffle Wednesday. They're easy and quick to make, and there is no fuss. You pull them out of the freezer, let them sit on the counter a few minutes, then throw them in the toaster.
Once The Eldest decided to join the tournament team about four months ago, we had to have a talk. Both of us would have to review our diet and make a few adjustments. Because your body will only give you back what you put into it. It's the old garbage-in-garbage-out story. If you eat crap, that's what your body will produce. So we reviewed our treats and decided that maybe if we switched to cleaner, home-made waffles that would free up junk points and we could keep other things instead like sugar bread (that's a mix of brown sugar, heavy cream, into which you throw bread cubes; it is awesome).
I bought a waffle iron (I'm cheap, so I bought the cheap one, the President Choice's $12 model from their skinny basic collection), and started experimenting with batter recipes. I lucked out my first time and made waffles that everybody loved.
Yeah, about that. I have a silly habit of not writing down recipes so of course I kind of forgot what I'd put in my first batch and had a devil of a time with sticky waffles all winter. And I do mean sticky. So sticky you couldn't pull them out of the waffle maker except in bits and pieces. Which worked well enough for the kids; they were happy to eat them anyway. But I wasn't happy.
Until this morning. I finally managed a batch that looks as good as it tastes, and only minimally sticks to the waffle maker in a few small places. No, I didn't write down the recipe, but here's what I did.
First of all, I plugged in the waffle maker and let it run while I prepped the batter. One reason I think I had so much trouble with sticky waffles is that my waffle maker wasn't hot enough. So I got it real hot.
Then I made my batter. About 2-3 tbsp of melted butter, maybe a tbsp of canola oil, about the same amount of sugar, then a goodish drop of honey. A sprinkle of xantham gum, a pinch of salt, half a tsp of baking soda, a full tsp of baking powder, maybe 2 cups of flour (I use a mix of plain and buckwheat flours - that's why I add some xantham gum, if you're using just plain flour you can drop the xantham gum), and enough milk to bring the batter to the right consistency. I dropped a bit of canola oil before spooning in the batter, closed the thing and waited for the smell of fresh waffles to open it (patience; it's a hard baking skill to learn).
The picture is what I got. High five, yes?