LOUÂS
Pancakes and Waffles Recipe

2 ½ cups milk ( IÂve been using powdered milk)
2 eggs ( separated ) .
1/3 cup of Veg. Oil
2 tablespoon of Vanilla
Pinch of salt
½ cup Sugar
1 cup of Wheat Flour
4 teaspoons Baking Powder
All Purpose flour ?
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I beat the egg whites first , so I donÂt have to clean the beaters.
Beat the egg whites with a teaspoon of sugar, until peaked.
Put aside until the batter is mixed
.
Batter for Pancakes
Put the first 6 ingredients ( except egg whites ) in a mixing bowl and beat until smooth.
Put in the Wheat flour, Baking Powder. and some All Purpose flour.
Beat until smooth. Add enough AP flour to thicken slightly,
(were it leaves ripples while mixing ) not thin and loose.
- - - - - - - - - - - - -
Add ½ the egg whites, at a time , to the batter and fold in easy.
For Waffles:
Thicken more, to where you have to move it around with a spoon,
when it is put on the Waffle Baker.
Then do the egg white thing as in the pancake batter.
When baked I cool them fast on a rack and put them in a plastic bag,, separated
and right in the freezer.
If you overcook a little, dampen slightly with water,
before you put them in the toaster oven.
I have a very old round Waffle Baker with adjustable heat Range.
It makes a Waffle about ½ inch + thickness. For me this is just right,
for the amount of butter and syrup that you can put on top.
I found a Cuisinart mod.WMR-CA to match my old one.
Now I can make Waffles in Stereo .

DonÂt use the Belgium Waffle Maker, any more, because itÂs too much Waffle for the amount of syrup and butter. But may be good for you.!
If I want a Belgium Waffle, I just make a double decker and
put fruit or whatever filling in between.
Then you have more cooked surface area , on the Waffles.
Which is where the flavor is ( the cooked surface )

Sharon, these are the best waffles I've ever eaten. They are like the old-fashioned waffles you used to get, when breakfast took a little time and was the biggest meal of the day. I always make a double batch and freeze the waffles, so I can put them in the toaster during the week. I always get requests for this recipe and once tasted, these waffles have inspired many people I know to dust off their waffle irons. I agree with Lou about avoiding the Belgian style iron. You're gonna' love them!

Raised Yeasted Waffles

2 1/4 teaspoons yeast (or 1 package)
1 teaspoon sugar
1/2 cup water

2 cups warm milk
1/2 cup melted butter
1 teaspoon salt
2 cups flour

The next morning add:

2 eggs
1/4 teaspoon baking soda

Combine yeast, sugar, and warm water in a large mixing bowl.
Let sit for about 5 minutes. Add milk, butter, salt, and flour to the yeast mixture and beat until smooth. Cover the bowl with plastic wrap and let stand overnight at ROOM TEMPERATURE.

The next morning, just before cooking, add the eggs and baking soda.

NOTE: I reheat these straight from the freezer by putting them in the toaster (sometimes twice for them to get hot & crispy enough.) If you make them on the ''light'' side, there will be room for them to brown lightly and crisp in the toaster.

Here's the recipe I posted for Annie. I use powdered buttermilk, but if you have buttermilk, substitute that for the water and powdered buttermilk. The addition of cream makes them very light and they melt in your mouth. They will be lighter if the batter is thinner - it should be the consistency of heavy cream. I use a higher proportion of egg than most recipes because I like for them to have a crêpe flavor.

I'm at work on lunch break at the moment, and so I'm not at my home computer, but I did remember posting this recipe before.

Lars

I make fairly standard waffles, I like to use buttermilk because it allows me to use 1 teaspoon of baking powder and about 3/4 ysp of baking soda to get a rise and avoid that excess baking powder taste. I also separate the eggs but I let the batter sit for at least 30 minutes, better yet an hour and adjust the thickness before adding the egg whites. That gives time for the flour to absorb.
I think melted butter and vanilla are key to good taste....and cake flour for tenderness.
I haven't made waffles in ages.....I need to make some while the strawberries are still wonderful!
Linda C

I have many favorite waffle recipes but my new one is a sour mik recipe. I make them with half whole wheat pastry flour but you could use all white flour. I also love adding pumpkin or squash puree to waffles because it makes them moister and gives a great taste as well.

Personally I love Belgium waffles but this recipe will work in a regular waffle iron as well.

-Robin

Here is a link that might be useful: Sour Milk Squash or Pumpkin Waffles

Robin, adding pumpkin is a great idea, I make pumpkin pancakes but haven't tried pumpkin waffles. I won't tell the grandkids about all the vitamins it adds, LOL.

I love Lars' recipe. I've used buttermilk in place of the water and buttermilk powder and that comes out well too.

When the kids are here, Bud wants breakfast the minute he wakes up, he doesn't want to wait, so my old recipe that required a lot more steps just wasn't quick enough.

Annie

My fav waffle recipe is this one that uses a lot of bread crumbs. I save all leftover bread crusts, stale baguettes, not-quite-successful muffins, etc, grind them into crumbs in my blender, then freeze them in an ice cream bucket until required for poultry stuffing, or these waffles. The flavour can vary depending on the provenance of the particular crumbs used, but they never disappoint.

Bread Crumb Waffles

1 1/2 c milk
1/4 c butter
1 1/2 c bread crumbs
2 eggs
1/2 c flour
4 tsp baking powder

Scald milk with the butter. Pour over the crumbs and allow to soak for 30 minutes. Add beaten eggs. Gently mix in flour and bp. Makes four large Belgian waffles.

I've also separated the eggs, and folded in the beaten whites in the last step, but I don't find much difference in the final product.

Annie, butternut squash puree works as well. Lewis balked at first but then one time he made them without and realized how much he prefers them with the squash or pumpkin. Sebastian hates squash but he loves it in waffles, and he knows it is in there.

cooksnsews, I am going to have to try that. Now I have to make bread so I can have bread crumbs.

-Robin

This is my favorite waffle recipe. DS learned to make it when he was a little guy and now makes these waffles for his wife!

Light 'n Crisp Waffles

2 egg yolks
2 cups milk
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
2 egg white, stiffly beaten

Preheat waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Bake until golden, 2-1/2 to 3 minutes.

Yield: approximately 8 round waffles or 16 square waffles

Note: We often add vanilla extract to the batter. Also, once batter is on the grids, I often add chopped pecans, blueberries, or chocolate chips (DD's favorite).

Lori

I was going to suggest starting with 2 cups of Original Bisquick...etc... because a waffle's a waffle to me. But, cooksnsews scrap waffles look too interesting to not try at least once.

The link to Sue Gregg's Blender Batter Waffles/Pancakes below will give you something "different" because you make it with wheatberries (the whole grain), and make it in a blender. I thought I'd add it for the "heck" of it. I often make them when I have a house full of family.

"ORIGINAL BISQUICK"!!! Good heavens, I make a wholegrain, multi-grain recipe for a Bisquick-like Baking Mix!(LOL)

-Grainlady

Here is a link that might be useful: Sue Gregg's Blender Batter Waffles

robin, I just planted a 60 foot row of butternut squash, so I'm going to remember that. I do make butternut squash dinner rolls and the kids love them.

They know pumpkin goes into the pancakes and the squash goes into the rolls, I just don't remind them about the vegetables and the vitamins, LOL. They just think "pumpkin pie", not beta-carotene. (grin) I don't discourage them....

Annie

Thank you Claire!

I made the Raised Yeasted Waffles that you posted and they are wonderful. They are what I remember as good restaurant waffles as a treat after church. I haven't had them in decades. My mother didn't make waffles and Max' Mom made a recipe from a waffle house restaurant recipe. A relative owned the restaurant and his recipe was one that used breadcrumbs, also very good, but very different.

I liked that you do most of the work the night before (and it was quick and easy). My batter was very thin and I think that was due to sifting the flour before measuring and trying to guess when two cups of flour was really level in an 8 cup glass measure. I'll measure then sift next time and I may decrease the butter a little. Because the batter was so thin it took a long time to bake in my VillaWare waffle iron, but they were worth the wait.

They certainly made Father's Day breakfast special.

Lee

thanks everyone for all the recipes.

I didn't have any whole wheat flour here but I basically used Lou's recipe but with AP. AOnly had 2 Q's of milk to last the weekend but I did have buttermilk so I took Linda's advice and used buttermilk and half baking powder/soda.

The result was very good, I was pleased with how they turned out. Next time, for a change up, I'll use Claire's yeast recipe . Thanks for the thumbs up Lee.

July is going to be "Company Month" here in the Foothills and I've saved everyone of these recipes to try on my unsuspecting guests.

Thanks everyone!

Lee, I'm so flattered you tried this recipe, out of all of them listed (which sound really good btw) and that it turned out well for you. I like the ''make ahead'' aspect of these waffles too, plus the old-fashioned taste from the yeast.

Sharon, I hope you like them as much as we do.

I've copied and pasted the recipes too; how nice to get so many good ones all in one post.

This is a great waffle recipe, I don't know where I got it, that doesn't require beating the egg whites separately.

Buttermilk Waffles

(Makes about 5 waffles)

Incredible lightness is achieved without having to beat and fold in egg whites.

1 ¾ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
1/3 cup salad oil
2 eggs

Preheat the waffle iron. In a large bowl, mix the flour, baking powder, baking soda and salt. Add the buttermilk, oil and eggs; beat until smooth.

When the waffle iron is ready, pour the batter into the center until it spreads to 1 inch from the edges. Cover and bake; try not to lift the cover during baking.

When the waffle is done, lift the cover, loosen the waffle with a fork and serve at once. If the batter becomes too thick while standing, thin with a little more buttermilk.

361 calories per waffle.

Chase:
I just got back from my Daughters and saw you tried the recipe.
You didn't have to change it because, there is no Excess Baking Powder Taste.
Whenever you want to try a recipe, that you are not sure of, cut it in half,
to see if you like it. Then you can say Blah !!! Phooee !!!
and not use it.

All the Recipes I put in the CF are PRE HAGGLED.
I've tried all the others and came up with this one .

We had a houseful of company over the 4th and so tried many of these recipes on my eager "taste testers." While all were very good, everyone LOVED the Yeast waffles for their unique flavor and unusual crispiness. (I especially liked them because they get made the night before.) (BTW: regular yeast is much better than Quick Rise.)

Thanks to everyone who helped make our breakfasts into something a bit more interesting.

Claire, have you tried making your yeasted waffles with whole wheat flour? If so, did you change the other ingredients or instructions?

Marsha

Marsha, sometimes I'll add white whole wheat pastry flour to a recipe, but only by half if I want to retain the flavor of the original recipe. I haven't tried it with these, but I think it might be a good idea. I wouldn't change anything else on the recipe but that.

I usually make the oatmeal buttermilk pancake recipe that Ann posted a while back, if I'm looking for extra fiber but still want a tender, light pancake. Those are super delicious, and we always double the recipe so we can put the extras in the toaster during the week. I've been eating waffles this week, and have to say, I don't think I'll ever get tired of them!