Waffles. They are the craving of dream US brunches for me, and can be savory or sweet or sometimes both if the mood strikes. The most complex thing about the perfect waffle is having a waffle maker, as the rest is simply a good batter and some showstopper toppings and you are away. This recipe is my tried and tested go to, crispy and tender, and the batter is good for a couple of days so you can keep the waffle dream alive. One of my favourite Brooklyn experiences is hustling for a table in Sweet Chick for their epic vegan Chick'n waffles - fried vegan chicken, maple syrup, waffles and a fist sized bloody mary. Now that is brunch in the boroughs. If you want to go a little less cray, try some fruit in season like berries, maple syrup, vanilla coconut yoghurt or cultured vegan butter. No matter what you top with, you will be a family hero.
- 1 and 1/4 cup (156g) All Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp cinnamon
- 3 Tbsp Sugar
- 1 and 1/4 cup (300ml) Soy Milk (or other non-dairy milk)
- 2 Tbsp coconut oil
- 2 tsp vanilla extract
Let's DO This!
- Put your waffle machine on to preheat.
- Sift the flour into a bowl and add the cinnamon, salt and sugar. Then add the soy milk or other non-dairy milk, coconut oil and vanilla and whisk with a hand whisk to remove any lumps. The batter will be quite thin, if you have time leave to sit, and leftovers are great the next day
- When your waffle maker is heated, pour out the batter (use as much as recommended according to the waffle maker manufacturer instructions) and close the machine.
- Allow to cook for 5-7 minutes until golden and crispy or the little green light comes on.
- Top with your favorite goodness and nom on down.