Eggless Waffles

Ingredients

Dry Ingredients

1 1/2 C all-purpose flour
3/4 C pastry flour
1/2 t baking soda
1/2 t baking powder
2 T sugar pinch salt
tiny pinch black pepper
1 t cinnamin (optional)
1/8 t nutmeg (optional)
1 t cacao (optional)
1 T egg replacer (optional)

Wet Ingredients

4 T coconut butter or butter, melted
1 C milk, warm
1 C water, warm
1 t vanilla or almond extract

Instructions

Mix dry ingredients, and make a well in the center. Mix the wet ingredients in their own cup or bowl, then pour them into the well, mixing the dough from the outside of the bowl in. This will prevent clumping. If needed, stir in additional warm milk or water to form a relatively pourable batter. If you have time, let set for 10 - 15 minutes. For a standard waffle iron, each waffle will take about 1/2 C of batter. Remember to oil the waffle iron, even if using a non-stick waffle iron. Make 6-7 waffles.

Additional Notes

As you can tell from my annotations, you do what you want with this recipe as long as you have the right consistency of batter and the right amount of fat, which is not much (you could probably go heavier on the fat and sugar, but I don't).

On the flours, if you have only all-purpose flour, that is fine. I like to occasionally substitute in 1/2 cup of almond flour and/or 1/4 - 1/2 c. of buckwheat flour to mix it up. It's really up to you. I also like to occasionally add cacao or cocoa powder for added complexity. Again, up to you.

Serving

I like to serve the waffles with maple syrup and fruit compote. Some people also like to add butter, and whipped cream. I've made dozens of these for parties. They are best eaten right off the griddle. They can be frozen with no trouble and taste almost as good as fresh. They can be kept warm in a low oven, covered, though they will lose their crispiness. For a quick snack, a single square can be heated in the toaster oven.