I had a bunch of friends over for a waffle party today, because I love waffles, and feeding people, and having people at my place (because it means I can be lazy and stay in my loungewear all day). I set out a spread of toppings which included leftover apple crisp from Thanksgiving (which by the way was a huge success, I recommend trying some apple crisp on your waffle next time you have some around), some bananas foster, macerated strawberries (cut and tossed with sugar and lemon until they form their own glaze/syrup), macerated mixed berries (razz, blue, and black), chocolate syrup, maple syrup, and housemade whipped cream (which may or may not have been liberally laced with licor 43, my favorite vanilla liqueur).
For the waffle batter itself, I riffed off of Alton Brown’s basic waffle recipe, which can be found here: (Click to go to AB’s Recipe) But of course, it’s me, so I had to mess with it. The method is more or less the same (also known as the Muffin Method) so I won’t bore you with that, but here’s the ingredients I used:
2 cups AP Flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
several dashes cinnamon and nutmeg
5 Tablespoons white sugar
3 Tablespoons butter, melted
2 cups 2% milk
a shot or two of Cabin Fever (maple liqueur) … or if you don’t have maple liqueur in your region, I would use vanilla liqueur like Licor 43 or vanilla schnapps
Basically, mix all the dry stuff together (in this application, count sugar as a dry ingredient), then mix all the wet stuff together, then combine the two. Where it differs from muffin method is that I whisk the tar out of the batter until it’s nice and smooth, rather than getting it just incorporated. Let it sit for about 5 minutes to get some good bubbles developing, then start ladling it into your waffle maker!
Enjoy – and enjoying it with friends and lots of coffee makes it even better!