My kids beg me to make waffles like every morning. We used to have an electric waffle iron but it had a teflon coating. I hate that stuff and I'm pretty sure it kills you. So I threw it in the trash. One year my kids got me one like this-
http://www.amazon.com/Romes-1100-Fas.../dp/B000BWCTL0
Once seasoned, cast iron is amazing and it won't wear out or kill you. Well unless you drop the thing on your foot. Definitely separate the eggs and beat the whites. Then gently fold the beaten whites back in. Use 100% real maple syrup. That other junk is well junk and it'll kill you. Oh yea, most recipes call for a fat. Use butter. Don't use margarine, 'cuz it'll kill you.
+1 on the Villaware
Secret ingredient for fluffiness... replace a little of the water with 7 up.
Check the cooking stickie for a ton of waffle comments. I purchased the Villaware unit based on a VSalonistas recommendation...first class. Ditto the comments regarding recipes with egg whites...they make the difference between an EGGO and a waffle. I think that there are recipes posted in the stickie too.
Here is a waffle eaten in its natural habitat from my local waffle window in Ghent. Anybody have a good recipe for the sweet Belgian style of waffle?
waffle.jpg
Back to the top as it's been a while and I've had time to work with the Villaware unit and experiment with recipes. It was 1 degree F this morning so we cranked out some waffles for the crew before we head out for a hike. I can post the recipe (makes nine waffles) if anybody is interested as it calls for corn meal and egg whites, which makes for a light and crunchy end result.
AB's methods are indeed good.
another trick to add to the thread: take some bananas, freeze them, let thaw and put them into the batter. you might need to add more "dry" to compensate for the additional "wet". per AB, the freeze/thaw breaks down the cell structure making for a smoother batter.
Ethan Yotter
former wrench
Nick
“If today is not your day,
then be happy
for this day shall never return.
And if today is your day,
then be happy now
for this day shall never return.”
― Kamand Kojouri
I'll share one more secret, and this is critical for pancakes too. You'll do this and people will say "these are the best (insert waffles or pancakes) i've ever had. whats the recipe?" Then claim some family secret blah blah blah.
Take the best quality butter you can find, my long time favorite is called Danish Creamery butter--high fat content, then melt it. Stir it with each serving to keep the fat well mixed. Pour generously over pancake or waffle. It changes the taste of the butter and the waffle, i promise. And, while i love european butter on hard rolls, don't think it works here.
By the way, i understand the waffle may have originated in europe, but standing holding a waffle in your hand is no way to eat it. The holes in waffles were made to hold melted butter. Once you've tried that it will be obvious. Just because they invented it doesn't mean they got it right. Heck, the turbo charger was invented by a diesel mechanic and he stuck it in a truck. It BELONGS in a Porsche.
Try the melted butter. and use a fork and a plate.
Finally got to give this a try last weekend. No pics this time, but it's a keeper. I'm out of practice, but this is very close to what I'm looking for: Light and crispy on the outside, tender and airy on the inside. Able to withstand some add-ins, but good flavor with just a little butter, syrup or fruit.
Nick
“If today is not your day,
then be happy
for this day shall never return.
And if today is your day,
then be happy now
for this day shall never return.”
― Kamand Kojouri
Waffles are good, I agree, but the best thing EVER were my grandmother's crêpes.
Unfortunately she's long dead, and my mother didn't inherit or manage to pick up even 0.000000001% of her cooking talent (something Mom freely admits).
For those of you in the Raleigh-Durham area: BELGIAN WAFFOLOGY | If it's a waffle, this must be Belgium
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