I’ve always been a pancake kid. It wasn’t until last summer that I jumpstarted a waffle kick. I’d just moved into a first-floor apartment in Brighton, Massachusetts with three strangers. The very next weekend, I was visiting my aunt and cousin at their home on Cape Cod.
When my aunt packed the car for her weekly recycling and dump drop-off, I said, I’M COMING WITH. This dump has a swap shop. Cape Cod residents leave and take all kinds of unwanted items: books, home decorations, kids’ toys, and kitchenware. I set out for two things: 1) a decent loaf pan, and 2) a waffle iron. And found both. The day lives on in infamy.
With a bit of scrubbing and polishing, my aunt and I resuscitated the compact and well-seasoned, heavy box of a Belgium waffle. It made many friends throughout that summer. We’d craft dessert waffles late at night, mix in cocoa powder and mini chocolate chips and top them off with ice-cream scoops, berries, and chocolate syrup. The idea of “overdoing it” was never mentioned.
On mornings off, I’d mix up a banana bread waffle batter with one mashed fruit, cinnamon, and vanilla. Drizzled with honey and paired with iced coffee (with coffee ice cubes, of course), that fluffy golden-blonde square became a staple in opportunities for morning indulgence.
Although I’d hesitate to tell them myself (because they’re so damn delicious), waffles are really just geometrically remodeled pancakes. Same batter, seared on an oil-sprayed surface. But these simple brown sugar waffles are a little more inventive. They’re kept vegan, free from dairy and eggs. I like to use almond milk because it adds a subtle nutty sweetness that dairy milk can’t match.
Brown Sugar Waffles
Recipe adapted from Claudia Greenat | Makes 4 super-fluffy, full-sized Belgium waffles.
What you need:
- 1 1/2 cups whole-wheat flour
- 3/4 tsp baking powder
- a pinch of salt
- 1 1/4 cup almond milk (unsweetened)
- 2 Tbsp vegetable oil
- 1/3 cup brown sugar
Plug in your waffle iron so it heats up, up, up.
In a medium-sized bowl, mix the flour, baking powder and salt. Pour-in the almond milk, add the oil, and lastly stir the brown sugar until it melds together into a smooth, pale-brown batter. In heaping spoonsfulls, fill the iron and close shut.
For a golden-brown, crisp outside and a sweet, cakey inside, let the batter bake for about 8 minutes. Pop ’em out with a fork. Then drizzle these guys with sickening amounts of cold, salted peanut butter and bubbling maple syrup for good measure.