This is just a basic waffle recipe taken from All Recipes and converted into baker’s math so my bread-making brain can quickly make waffles in the morning and scale it up or down easily.
I know the weights listed here are crazy. I have an overly fancy kitchen scale that’s accurate to the tenth of a gram that lets me get away with it.
Ingredients
- 250g of flour
- 360g of milk
- 75g of butter or oil
- 1 large egg (100g)
- 25g of sugar
- 16g of baking powder
- 6g of salt
- a whatever-your-heart-desires amount of vanilla
In baker’s math that’s:
- Liquid: 120%
- Fat: 31%
- Eggs: 1 (I refuse to weigh eggs for this)
- Sugar: 10%
- Baking Powder: 7% (rounded)
- Salt: 3% (rounded)
- Vanilla: one heart’s worth
Instructions
- Pour batter into waffle maker.
- Wait for waffles to be done.
- Eat waffles.
My Notes
The batter isn’t overly sweet. If you want it sweeter, add more sugar. How many waffles this recipe makes depends on your waffle maker’s definition of a waffle. For the one I’ve got, this recipe made about 5 waffles.