I love waffles.
More specifically, I love waffles with my butter.
The only problem I have with waffles, is the waffle iron itself.
We used to have a relatively expensive waffle iron (about $100) that I absolutely hated. It cooked the waffles just fine, but if I didn’t spray it with non-stick spray the waffles were difficult to remove. The problem with the spray or any oil you put on a waffle iron is that it builds up and it’s very difficult to remove completely if you can’t take the plates out and wash them.
So the last time we had waffles, I was at my limit with trying to clean it out with a skewer and a wet paper towel. Out to the garbage the waffle iron went because I was quite certain even Goodwill wouldn’t want it, and I began a search for a waffle iron that had removable, washable, plates.
It’s not as easy as one might think to locate a waffle iron with removable plates.
I searched online and in stores for several weeks. Then finally, while I was wandering around Target one day, I ran across this:
And even better, it was only $39.99! Evidently you can do all kinds of things with it, but I have only used it for waffles. The cooking plates pop right out for easy cleaning…problem solved. The only thing I can think of that might be a negative is its size for larger families. It only cooks one waffle at a time. But heck, at that price, you could buy a couple and your pocket-book will still be happy.
Cinnamon Blueberry Belgian Waffles
**1 3/4 Cups Artisan Flour Blend
1 Tablespoon Baking Powder
1/4 teaspoon Kosher Salt
1 1/2 teaspoons Ground Cinnamon
2 Eggs, separated (whites whipped to stiff peak)
1 3/4 Cups Almond Milk
1 1/2 teaspoons Pure Vanilla
1/2 Cup Dairy Free Butter, melted
1 1/2 Cups Frozen Blueberries
**I substitute the cornstarch with arrowroot flour, make sure you read the substitution directions
Preheat Waffle Iron. Mix together flour, baking powder, salt, and cinnamon in a medium-sized bowl. Add the egg yolks, almond milk, and vanilla and stir until combined. Add the melted butter, stir to combine. Whip the egg whites in a separate bowl until stiff peaks form, carefully fold the whites into the batter. Fold in frozen blueberries.
Cook according to your waffle maker’s instructions. I cook mine until there is no longer steam coming from the waffle iron. I like them lightly crispy on the outside.
Top with dairy free butter, pure maple syrup, and blueberries.
This little neighbor joined me for breakfast this morning.