You'll need a waffle machine for these. These light and fluffy waffles are made with Sydney Blend. For an extra special treat, drizzle with maple or chocolate syrup and and top with fresh berries or sliced bananas and whipped cream!
Orly's Gluten Free Breakfast Waffles
Recipe Yields 4x- 6 1/2 inch round regular waffles
1 cup (130 grams) Sydney Blend
1 1/2 teaspoons (5 grams) baking powder
1/4 teaspoon salt
2 tablespoons (25 grams) granulated white sugar
1 large egg (55 grams) lightly beaten
1 tsp vanilla extract
1 cup (240 ml) milk, at room temperature
2 tablespoons (28 grams) unsalted butter, melted and cooled to room temperature
Heat: Preheat your waffle maker
Mix: In a large bowl whisk together the Sydney Blend, baking powder, salt, and sugar. In a separate bowl whisk together the egg, vanilla and milk. Add the egg mixture to the flour mixture, along with the melted butter, and stir (or whisk) just until combined.
Bake: Follow the instructions on your waffle machine. You may need to lightly grease the grids with a non stick spray. Spoon or pour about 1/4 to 1/2 cup (60 - 120 ml) of batter (or amount that is recommended in your waffle machine's instruction manual) onto one side of the hot waffle iron. Take the back of a spoon, or small heatproof offset spatula, and smooth out the batter. Close the lid of your waffle machine and bake until brown and crisp (about 3-5 minutes). Serve the waffles immediately with maple syrup or powdered sugar.
Freeze: Waffles can be stored in the freezer for about a month. Once the waffles have completely cooled, wrap in plastic wrap and place in an airtight freezer bag. To reheat, preheat oven to 350 degrees F (180 degrees C). Place the still frozen waffles directly on your oven rack and bake for about 5-10 minutes, or just until they are heated through.