Vanilla And Almond Waffles

(6 servings)

  • 5 Tablespoons melted butter (or 1/3 cup vegetable oil)
  • 1 and 1/2 cups self-rising flour*
  • 1 Tablespoon sugar
  • 2 large eggs - lightly beaten
  • 1 and 1/2 cups milk
  • 1 teaspoon vanilla flavoring
  • 1/2 teaspoon almond flavoring
Out of the many waffle recipes I've tried in the last year, this recipe reminded me the most of waffles that might come from a quality store-bought waffle mix. The flavors are great, but not exciting... which is actually a decent quality if you want your toppings to stand out. Cooked on my waffle maker's medium-high setting, the exterior was slightly crisp while the inside was airy and light. The almond flavor was very subtle. I'll consider increasing the almond extract to a full teaspoon the next time I make these. I topped each serving with a few almond slivers for a bit of crunch and so people knew what they were getting. All in all, I liked these waffles and I'm anxious to make them again. (This recipe was submitted in 2009. It was tested and photographed in May 2015.)

Vanilla Almond Waffles

How To Make Vanilla And Almond Waffles

Put the flour and sugar into a large mixing bowl, stir in the melted butter. Add the eggs and stir. After it's all smooth add the milk bit by bit to make the waffles nice and light. Once the ingredients are all mixed together nicely, add the vanilla and almond and stir again.

Cook according to your waffle maker's instructions.

Serve with toffee sauce or fruit. A very scrummy breaky!

Vanilla Almond Waffles

Cooking Note From Mr Breakfast:

* Don't have self-rising flour? Replace it with 1 and 1/2 cups all-purpose flour mixed with 2 and 1/2 teaspoons baking powder and 3/4 teaspoon salt.

I used a Chef’s Choice WafflePro waffle maker. The recipe made seven 6-inch waffles using 1/2 cup batter per waffle.

Perfect for a Sunday snack or a Monday boost for breakfast! It just takes a little flavoring to make regular waffles taste amazing.

Mr Breakfast would like to thank pinkcandyskulls for this recipe.

Recipe number 2486. Submitted 1/24/2009.