We were a pancake family growing up, and for years the only waffles I was familiar with were Eggos. Not that I ever tasted them mind you (my mom would never buy them) but I can still recite part of the TV commercial.
Real waffles always seemed exotic, which is funny considering I grew up in a house that actually had an ebelskivers pan.
One year my Mom bought my siblings and I each a stovetop waffle iron for Christmas. They were a big hit and for years I put away the family pancake recipe and experimented with waffles.
My favourite recipe by far has always been an old family recipe from my brother-in-law, Phil. This is his Norwegian grandmother’s recipe for waffles (slightly adapted). They’re delicious but I also love this recipe because it’s so easy to mix up:
- no separating eggs
- no yeast
- and the texture is lovely and soft.
To the original recipe I have added ground flax, molasses (reduced the granulated sugar), and I use a mixture of stoneground whole white flour and spelt or whole wheat flour for some added flavour and nutrition. And I have replace the old stovetop waffle iron with a handy electric number:
Molasses flax waffles
- 2 beaten eggs
- ¼ cup sugar
- 3 Tbsp. Crosby’s Fancy Molasses
- 2/3 cup butter, melted (or oil or a combination of the two)
- 1 tsp. vanilla
- 3 cups milk
- 3 cups flour (stoneground if you have it)
- ¼ cup ground flax or wheat germ
- 1 tsp. salt
- 4 tsp. baking powder
- In a large bowl whisk together eggs and sugar.
- Add molasses and vanilla.
- Whisk in melted butter then milk.
- In a separate bowl stir together flour, flax, salt and baking powder.
- Carefully whisk dry ingredients into wet, taking care not to get any lumps. (If it does get lumpy just keep whisking until the batter is smooth).
- Bake waffles according to directions on your waffle iron.
Makes about 14 waffles
I’m still a fan of blueberry pancakes. Here’s my family’s favourite pancake recipe:
Thanks for reading. It’s a real joy to be sharing these recipes with you.