In between one of our numerous moves, we lost our waffle iron somewhere along the way. Replacing it has been on our radar for a while, and much to my delight it was one of my Christmas gifts this year. I haven’t had waffles in what seems like decades and the only kind I ate back in the day were the frozen variety that you’d pop in the toaster. So, this waffle recipe was quite intimidating to me but my excitement to use one of my new kitchen gadgets was greater than the sum of my baking fears.
To begin, I decided on a Belgian Waffle recipe from the Kitchen Genius website and altered it slightly by adding about 1/2 tsp of Cinnamon and subbing Brown sugar for the 1/4 c regular sugar in their recipe. Other than that, I followed the recipe instructions pretty precisely in making the batter since I’m completely inexperienced in the baking department. The first waffle I laddled in the iron before realizing that I’d forgotten to preheat it and was just certain it was gonna be an epic flop, but to my surprise it turned out perfectly. For the second waffle, I laddled in slightly too much batter (in my utter excitement) and then rotated the waffle iron too soon. As the batter oozed out of the iron like molten lava, Amy heartily bellow laughed at me, “are you gonna put that in your blog?” and I admit I had about a 10 minute or so melt down where I barked like a banshee at Amy to stop laughing at me and grab me a roll of paper towels already. It’s all wicked funny now but in the moment I was in a mini baking crisis and nearly lost my nerve. With much ado about nothing, the overflow waffle turned out a little wonky around the edges but perfectly cooked despite my snafu. By the third and forth waffle however, I’d found my waffle rotating groove and turned the last two out fairly quickly. The waffles were fluffy and light and slightly on the sweet side, which meant I had to use less Maple syrup.
Next go around I’ll probably reduce the Brown sugar down to just a tablespoon and double up on the Cinnamon. Overall, making the waffles was a lot of fun and I’m excited to try out a few savory recipes with this nifty new piece of kitchen equipment too. Below is the link to the Genius Kitchen recipe I used: