Adapted from the meringue-based Vanilla Sugar Waffles recipe. This one uses less equipment, uses less complicated techniques, and is way less time-consuming. The the results are very comparable, so I actually recommend this recipe unless you want to show off.
Table of Contents
I. Ingredients
A. Wet Ingredients
-2 eggs
-1 and 1/2 cups milk
-6 tablespoons coconut oil
-1/4 teaspoon vanilla extract
-Unsalted butter
B. Dry Ingredients
-2 cups flour
-3 tablespoons baking powder
-Half to 3/4 teaspoon salt (adjusted to taste)
-2 tablespoons granulated sugar
-4 teaspoons vanillin sugar
II. Equipment needed
1. One large bowl
2. Measuring cups and spoons
3. Microwave
5. Metal whisk
6. Silicone spatula
7. Heat safe silicon basting brush
8. Ladle
9. Waffle iron
10. Oven
11. Wire rack
12. Metal baking sheet
13. Heat safe liquid measuring cup
III. Directions
A. Pre-heat oven
Equipment:
-Oven
-Wire rack
-Baking sheet
1. Adjust oven rack to middle position and heat oven to 200 degrees Farenheit.
2. Set wire rack on metal baking sheet and place in oven.
B. Making batter
1. Melt and measure out coconut oil. (I prefer to use a heat-safe glass liquid measuring cup and microwave the contents for 20-30 seconds). Set to side to cool.
2. In bowl, whisk together eggs, milk, and vanilla extract.
3. Whisk in sugar and vanillin sugar.
4. Whisk in cooled coconut oil until a suspension forms.
5. Slowly whisk in flour, baking soda, and salt just to combine and moisten the ingredients. Leave lumpy. Do not make smooth. The batter should remain somewhat lumpy. Streaks of dry ingredients are fine.
6. Let batter rest for at least 5 minutes. This will allow the baking soda to do its job and make the batter rise.
C. Baking the waffles
1. Pre-heat the waffle iron per manufacturers instructions.
2. Using about 1/3 cup of batter for each waffle, bake the waffle according to the waffle iron manufacturer's instructions.
3. Transfer waffles to wire rack in preheated oven. Repeat with remaining batter. Makes 8-10 waffles. Serve or store.
IV. Notes & Conversions
The original New York Times recipe I adapted my meringue-based waffle recipe from used one whole teaspoon of salt, no vanillin sugar, and no vanilla extract. It also utilized shortening instead of coconut oil.
I recommend using one whole teaspoon of salt if you will be serving the waffles with a very sweet sauce or fruit. The salt pairs well with extreme sweetness. If you will be snacking on the waffles alone, I you may want to add more sugar to suit your taste.
Conversions in case you do not have a multitude of measuring cups and spoons:
3 teaspoons = 1 tablespoon
1 teaspoon = 5 milliliters
1 tablespoon = 15 milliliters
2 tablespoons = 30 milliliters
2 cups = 1 pint = 591 milliliters
half cup = 118 milliliters
6 tablespoons = 90 milliliters
I use a French baking powder brand called alsa. The vanillin sugar brand I use is RUF and is is a product of Germany. I don't have brand preferences on the remaining ingredients. I use whatever I have. I have preferences on the baking powder and vanillin sugar mainly because of the the cute packaging. Feel free to judge me!
ns 15.158.61.16da2
