waffles

plain old waffles!

we make waffles pretty much every weekend and every weekend i say "i'm going to write down this recipe!" but today's were pretty special, so i'm finally doing it. no picture, because we ate them too fast. but this is what i do every weekend, although sometimes i halve the recipe if we don't want waffles on sunday, too, or i don't want leftovers. i love to put extra waffles in the fridge to have for breakfast or snacks during the week. the batter keeps well for a few days too, so you can just fire up the waffle maker over the next few days if you want fresh waffles on a bleary monday morning.

ingredients:

2 1/2 cups flour
2 1/2 tsp baking powder (see note below)
1/2 tsp baking soda
1/2 cup sugar
2 1/4 cups soy milk
1/4 cup canola or vegetable oil
3 tsp vanilla

directions:
combine all the dry ingredients in a large mixing bowl. combine the wet ingredients in a small bowl or large measuring cup and add to the dry, mixing well until only very small lumps remain. cook as per your waffle maker's directions.

variations:

* mix and match your flour!! today i used half quinoa flour and half white flour. sometimes i use one cup of whole wheat flour and the rest white. the quinoa mix is my new favorite.
* decrease sugar to 1/4 cup or replace with 1/4 cup agave nectar. (i like my waffles sweet.)
* replace some of the nondairy milk with fruit juice.
* add a teaspoon of cinnamon.

this recipe makes 6 or 7 belgian waffles. i bet it makes twice as many regular waffles.

NOTE: i use aluminum-free baking powder. i highly recommend you do, too, if only for taste reasons, because there's less of a potential for that metallic taste that can sometimes happen with lower quality baking powder.