Happy Galentine’s Day to all my amazing gal pals! What’s Galentine’s Day? Only the best day of the year! I will let Leslie Knope explain:
Ladies celebrating ladies. You know my code: hoes before bros, Uteruses before Dudeures, Ovaries before brovaries. This weekend (which is normally only one day, eye roll) is full of romantic love, but best friend love doesn’t get enough attention. Take some time today (and every day) to tell your ladies how much you love and appreciate them. After all, they might just be your real soulmates.
In true Leslie Knope fashion, we celebrated Galentine’s Day with a WAFFLES! Build your own waffle bar to be exact – we made three different waffles – sweet, savory and vegan. And had a variety of toppings. Breakfast for dinner will never be the same.
*Note: Both recipes recommend using about 1/2 cup of batter for each waffle. I missed that because I am notoriously horrible at skimming directions (and messing everything up in the process). Do as I say, not as I do – use 1/2 cup of batter.
Recipe by CheatSheet (who has 5 more savory waffles that you NEED to try).
- 2 cups all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1½ to 2½ cups whole buttermilk
- 5 tablespoons unsalted butter, melted
- ¾ cup grated Parmesan cheese
- ¾ cup grated Gruyere cheese (I used Swiss – because I can’t tell the difference and all cheese is amazing)
- 1 teaspoon sugar
- Pinch of coarse salt
- Freshly ground black pepper
- Sift together flour, baking powder, and baking soda three times; set aside.
- In a medium bowl, whisk together eggs, 1½ cups buttermilk, and butter until well combined.
- Add flour mixture and whisk until smooth. Batter should have a pudding-like consistency.
- If necessary, add more buttermilk, ¼ cup at a time, until pudding-like consistency is reached.
- Stir in cheese, sugar, and salt; season with pepper.
- Preheat a waffle iron.
- Add ¼ to ½ cup batter to heated waffle iron; close and cook until dark golden brown, 5 to 6 minutes, depending on your waffle iron.
- Repeat process with remaining batter and serve immediately.
- 1 1/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
- 1/4 cup olive, canola or melted coconut oil
- 1/4 cup agave nectar or maple syrup (or honey if not vegan)
- heaping 1/2 cup gluten free rolled oats
- 1 3/4 cups gluten free flour blend
- 1 1/2 tsp baking powder
- pinch sea salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 Tbsp flax seed meal
- Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
- Add dry ingredients to a large mixing bowl and whisk until well combined.
- Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor. Add more sweetener or some vanilla extract if desired. I added a touch more agave.
- Let set for 5-10 minutes while your waffle iron preheats.
- Once waffle iron is ready, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
- Serve immediately with desired toppings, such as fresh cherry-berry compote and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple months, although they’re freshest within the first couple weeks.
Well guys, I whipped up this fancy waffle batter…from box. (I know, food blogger fail. But a girl can only do so much at once). We used Krusteaz Light and Crispy Belgian Waffle Mix and they were awesome (and, hello, easy!).