When I was younger, it was not my milkshake that brought all the boys to the yard. It was my waffles.
I hosted Before-School-Brunches in high school where we’d heat up the waffle iron and friends would come over ready to grub. My mom and I would prepare a waffle bar full of fruits, whipped cream, real maple syrup and homemade Belgian waffles.
You can tell I had the fun house to hang out at, right?
My love for fluffy yet crisp Belgian waffles started at a young age and was perpetuated by years of Dining Hall meals at UCLA. Unlimited waffles really helps you pack on that Freshman 15.
Worth every syrup induced pound, I tell you.
So once I graduated, the obsession stuck. One of the first kitchen appliances I purchased post-grad to fill out my first ever apartment?
You got it. A waffle iron!
Totally non-essential. But essential to me.
I did a LOT of research to find the ideal iron. These things can run a pretty hefty price tag! I went with Oster 1 1/2 inch thick Belgian Waffle Maker, which at about $35 on Amazon, was a steal. I’ve had this thing for coming up on 5 years now and it has more than lasted the test of time.
I’m not sure if anyone can turn down an invite for Sunday Brunch with homemade waffles. If they can, they are a much, much stronger man than I.
If you’re worried about the versatility of this kitchen accoutrement, pour yourself a mimosa so you can RELAX. You can make pretty much any bread/pastry recipe more interesting by making it in a waffle iron. Waffle cookies. Waffle cornbread. Waffle brownies.
But if you’re a waffle n00b trying to impress someone on a morning in (or morning after), I like to go with the standard, tried and true, crispy on the outside, fluffy on the inside BELGIAN WAFFLE.
How-To Make the ULTIMATE Belgian Waffles (You ready?)
This recipe is simple, low sugar and absolutely delicious. The key is whipping the egg whites and yolks separately. This may seem like an extra, unnecessary step that’s lacking in a lot of recipes… but if you skip it, you might as well just eat cereal you lazy bum.
Whipping the yolks and folding in the whites gives the batter an airy lightness and custard like texture all at once. Yes, airy AND custardy. Impossible, you say?
I say nothing is impossible!
(That’s about all the motivation you’re going to get from me right now, I’m about to get busy whipping my eggs back and forth like Willow at a breakfast buffet).
Paired with real maple syrup and fresh fruit, you may never want to leave your yard for brunch again.