As a kid, breakfast for dinner was one of my favorite meals. There was something about eating waffles or pancakes at night instead of the morning that was (and still is!) exciting. One of my best friends came in town this past weekend so, knowing her obsession with pancakes, I decided breakfast for dinner would be the best meal to serve her after the long drive. I made pancakes for her, waffles for me, and some fabulous fruit salad to top them off — and of course some champagne to round things out.
I’m a major waffle person. It drives me crazy that so few breakfast joints serve waffles. After coming up with this recipe, though, I have no reason to go searching elsewhere. Y’all, these waffles were sooo very delicious. Their light inside and crispy exterior probably had everything to do with the large amount of butter in them, but after just one bite I was so in love I didn’t even care (plus, I was eating fruit salad with them…). I hope you make these soon… for breakfast, dinner, afternoon snack, whenever!
Light & Crispy Waffles
makes 4-6 waffles
3/4 cups milk
1 teaspoon apple cider vinegar
5 Tablespoons glutinous rice flour
5 Tablespoons sorghum flour
2 Tablespoons tapioca starch
2 Tablespoons almond flour
1 Tablespoon brown sugar
1 Tablespoons baking powder
1/2 teaspoon salt
2 eggs, room temp.
1/2 cup butter, melted and cooled
1 teaspoon vanilla
In a small bowl or liquid measuring cup combine milk and vinegar and let sit 5 minutes, allowing it to curdle slightly.
Preheat waffle iron to medium heat.
In a medium bowl, whisk together dry ingredients. In a separate bowl, combine eggs, butter, vanilla, and milk mixture.
Make a well in the center of the dry ingredients and pour in wet ingredients. Whisk to combine. Batter may separate as it sits, but just whisk it together again before ladling out batter.
Using a 1/3-cup measuring cup, ladle batter onto preheated waffle iron. Cook until steam stops coming from the sides of the machine (or until it’s as nice and brown and crispy as your heart desires).
Top them off with the classic butter and syrup, throw on some fruit, or maybe a slather of preserves.