Waffles - Who's Got a Recipe?

We're supposed to get a good amount of snow on Sunday morning. It's a prefect day to stay inside and break out the 'ole waffle iron for breakfast. Who's got a good recipe they can share?

To me, the most important part of waffle making is beating the egg whites and folding them into the rest of the batter. this helps make them light and crispy.

My basic recipe is 1 C flour, 1 T sugar, 1 t baking powder, 1 t baking soda, and 1/2 t salt, all mixed.

Add 3 egg yolks, 1 C buttermilk, and 2 T butter. Beat 3 egg whites and fold in.

I usually sub whole wheat flour for 1/2 or less of the white flour. I also like to add some whole grains for added bite, though the kids dont like it as much, usually steel cut oats or cracked wheat.

-Will

Anyone pro or con using malt?

Steve,

I've been using this one for years and while it's a little more time-consuming than some other recipes, it's a great one. It's adapted from The Joy of Cooking . . .

1.25 cups cake flour
2 t double-acting baking powder
0.5 t salt
1 T sugar
3 eggs (separate yolks and whites)
4 T melted butter
1.5 cups milk

Sift the dry ingredients together. Then whisk in the yolks, milk and melted butter.

Separately, beat the whites to soft peaks and fold them into the batter mixture. From there, you can just ladle the mixture right into the waffle iron. Also, you can add a quarter cup of fruit, cheese, ham or whatever into the mixture. If you like your waffles more tangy, you can sub in some buttermilk for the regular milk. My brother sometimes puts a couple of strips of bacon directly on the hot waffle iron, cooks it for a minute or two and then pours the batter in right on top of them. Good stuff!

=R=

we use:

1C flour (50/50 mix WW and AP)
1C buttermilk
1 egg
1t baking bouder
1/2t baking soda
1/2 t salt
1T maple syrup
3T melted butter (unsalted)
Makes 5 or so waffles

mix the dry and wet separately (hold off on adding the butter until the combined batter stage) than a quick combine and a 10 to 15 min rest.

Not sure if you use sourdough starter, but I feed mine every weekend and one of my favorite uses of the discarded starter is incorporating it into waffle batter.

Ronnie & Mel,

Both recipes seem to use a relatively small amount of flour. How many waffles (of the deep pocketed Belgian variety) does the recipe produce? Does all that baking powder make them rise a lot?

stevez -
I posed the question of malt vs no malt because for some reason which I've completely forgotten, I think I am very pro malt. I got a decent Belgian Waffle iron for xmas a few years back, and soon thereafter, embarked on a serious waffle binge. I tried recipe after recipe, and for some reason, I wound up with the conclusion that I should only use a recipe with malt added. I -just completely forgot what that reason was. I kinda-think-I-seem-to-remember that each no malt recipe I tried seemed flat in richness and in flavor - kinda like eggo(hyperbole) vs hotel buffet waffle station waffles. But, when I tried a malted waffle mix, it was like night and day.

make 4 for sure and sometimes 5

seebee wrote:stevez -
I posed the question of malt vs no malt because for some reason which I've completely forgotten, I think I am very pro malt. I got a decent Belgian Waffle iron for xmas a few years back, and soon thereafter, embarked on a serious waffle binge. I tried recipe after recipe, and for some reason, I wound up with the conclusion that I should only use a recipe with malt added. I -just completely forgot what that reason was. I kinda-think-I-seem-to-remember that each no malt recipe I tried seemed flat in richness and in flavor - kinda like eggo(hyperbole) vs hotel buffet waffle station waffles. But, when I tried a malted waffle mix, it was like night and day.

Good call on the malt, IMO. I've got some that I'll throw into the mix (literally). Full report tomorrow.

Waffles would be brilliant tomorrow. We generally use the recipe from "The Best Recipe"-- I don't have the book to hand, but could post if need be-- it's similar to the ones already posted that fold in the beaten egg whites. Yes to the malt-- about 2T in place of the teaspoon or so of sugar in the recipe.

I have never tried the famous raised waffles-- and according to the notes from the Smitten Kitchen, this recipe is won-der-ful, but not great for Belgian waffle irons.
http://smittenkitchen.com/blog/2013/05/ ... d-waffles/
Since a Belgian is all I have, I've stuck with my usual.

On a slight tangent, when I was overwhelmed with CSA squash, I would sometimes make pumpkin spiced waffles (PSW), using Spice House Pumpkin Pie spice blend. These are particularly good as part of breakfast-for-dinner, as they incorporate your vegetable. Plus they taste like pumpkin pie-- a plus in my book, maybe not in yours. In the course of looking for PSW recipes, I stumbled across a blog obsessively devoted to creating the best PSW recipe:
https://pumpkinwaffles.wordpress.com/

I tried their recipe-- it's very good. PSW tend towards the damp and not-crisp-- the blog's recipe tended towards the light-and-crisper.

Thank you for the breakfast inspiration... if the roads are too snowy for a morning bagel run to Kaufman's, then waffles it will be!

stevez wrote:Ronnie & Mel,

Both recipes seem to use a relatively small amount of flour. How many waffles (of the deep pocketed Belgian variety) does the recipe produce? Does all that baking powder make them rise a lot?

Typically, about 4 side-by-side double waffles, iirc. The aerated whites add quite a bit of volume to the overall mix and boost the yield, as far as the actual number of waffles goes.

=R=

Hi,

I read an article once on the difference between pancakes and waffles. One aspect stuck in my mind: waffle dough has a higher fat content, which affects how crisp the final product will be. If your waffle is not crisp enough, add more fat.

Fire department cooks use their waffle makers for making pound cake, corn bread and other baking chores. The fast turn around between batches is an asset when you may have to leave on the quick.

Do you use a dedicated waffle small appliance or a stove top iron? After reading Cook's Illustrated reviews on stove top waffle irons, I may get one once the small appliance variant dies. At the very least, it takes up a lot less room.

Regards,

I've substituted half a cup of chocolate milk for half a cup of however much white milk the recipe calls for. Seems to go over well.

Wish we could ask our new governor for his recipe... I bet it's rich.

Sneed is told Gov. Bruce Rauner loves waffles. The new gov loves them so much, he had a creme-de-la-creme waffle maker installed in the kitchen at the dilapidated governor’s mansion in Springfield — where he has ordered an upgrade of kitchen equipment.

http://chicago.suntimes.com/chicago-pol ... e-election

I ended up using a hybrid of a couple recipes that people posted here, mostly based on whim and ingredients on hand. The idea of whipping the egg whites before folding into the batter was a great one. These were the lightest waffles I've ever been able to turn out at home. Here's the approximate recipe that I used.

1.5 cups of White Lily flour
2 T Baking Powder
1 Generous Pinch Kosher Salt
1 T Sugar
2 T Malt Powder
3 Eggs Separated
4 T Melted Butter
1 Cup Buttermilk
.5 Cup 2% Milk
1/2 Cup Pecans Crushed

I followed the general directions for most of the posted recipes: Combine dry ingredients, combine wet ingredients (except egg whites), beat egg whites to soft peaks, combine wet and dry ingredients then fold in egg whites & pecans. This recipe made 4 Belgian waffles.

To answer Cathy2's question, I used and old, underpowered Proctor Silex electric waffle iron that I got as a wedding present 25 years ago. I've long wanted to replace it with something better, but it gets so little use that I've never been able to justify the purchase. The fact that my waffle iron heats unevenly is very apparent in the picture below, but looks aren't everything. These waffles tasted great. I topped them with bananas and blueberries and served them along with maple syrup that we picked up in Michigan and some house smoked bacon from Zier's in Wilmette.



Next time, I think I'll use all buttermilk and up the amount of malt and/or add some maple syrup to the batter.

Excellent, Steve. That waffle looks good enough to eat!

=R=

no one had a problem with me making waffles this morning.
my son did ask if next time we could add nuts to the mix.

my son did ask if next time we could add nuts to the mix.

Prep: Toast some pecans. Oven-fry some maple-glazed bacon. Chop both, and sprinkle over the waffle batter in the waffle iron prior to cooking. #BOOM!

Oma's Waffles - makes 30

8 eggs separated
2 cups sugar
3 cups sifted flour
1 tsp baking powder
2 cups buttermilk
1/2 lb melted margarine
1/2 lb sour cream

Beat egg yolks with sugar.
Add flour, baking powder, buttermilk.
Mix until smooth.
Add butter and sour cream.
Beat until well mixed.
Beat egg whites until they hold their shape - not stiff.
Fold into batter.

Note - this is more of a dessert waffle. It doesn't puff up like a breakfast waffle.
I served these at the LTH Picnic a couple of years ago.