Waffle Recipe

14 years ago

Clive gave me a waffle maker ,for him, for my birthday. It comes with a recipe that I tried this AM but I wasn't thrilled with them.

I know several of you make your own waffles and I'd appreciate your recipes as well as any tips you may have.

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Comments (21)

hawk307
14 years ago
LOUÂS
Pancakes and Waffles Recipe

2 Â½ cups milk ( IÂve been using powdered milk)
2 eggs ( separated ) .
1/3 cup of Veg. Oil
2 tablespoon of Vanilla
Pinch of salt
Â½ cup Sugar
1 cup of Wheat Flour
4 teaspoons Baking Powder
All Purpose flour ?
---------------------------------------------------------------------
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 Â½ 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 Â½ 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 )
claire_de_luna
14 years ago
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.
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I just made the waffle recipe mentioned in another post though i may have mucked it up...we shall see tomorrow. The yeasty crispy recipe. I had to modify a bit. We don't keep or use milk or butter anymore. I usually have a bit in the freezer and often have some organic dried milk powder from the holidays...none to be found. We use non-fat yogurt and oils in place of mayo and butter in everything. We do have homemade maple syrup, a gallon!, from a friends Catskills farm. I use it in everything from rhubarb bbq sauce to breakfast corn griddle cakes but not really sweet lovers. We pick a few gallons of wild blueberries every summer and freeze. Two cups heated on the stove with wild thyme, lemon, and cracked pepper is so delish on waffles. Tomorrows waffles will be savory. Caramelized onions, roasted red pepper, gorgonzola, and proscuitto. Hoping for success. I use a cast iron waffler. Ten years ago i stopped even trying to replace elec appliances and now have very few. When they burn up and stop working i am done with it. Blender, toaster, choppers, cuisinart crap. (my blender just died and was only used a few times) I'm rather surprised at the high ratings for this waffle iron. I've had mine for about five years. Works great but very different from the belgians. Think deep dish pizza vs thin and crispy. I'm going to make two thin waffles, then sandwich my 'fillings' and re-crisp. Ha, we will see. Do not buy this waffle iron if you do not understand cast iron! (you will hate me : ) ) Here is a link that might be useful: cast iron waffler
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One of the chief characteristics of rye flour in bread is a really sticky dough, even with the proper amount of hydration. When the dough is sticky, we tend to add more flour, and often add too much flour during kneading, trying to get the dough soft and smooth like white bread dough. In the world of bread, dense bread usually means too much flour has been added, especially if it was a stiff dough. But let's also look at what happens from fat AND when the fat is added, because that has a cause and effect as well. Since the cream is high in fat (and I assume there was other fat in the recipe), adding it early in the mix will coat the gluten so it develops in short strands. This is the same method we use when adding fat to flour when making pastry. Where the fat coats the flour, water can't penetrate it and the gluten develops in short strands. The fat "shortens" the gluten - hence, short crust pastry. When fat, and large amounts of fat, are added early in the mixing, you will get a close crumb and not as much loft because of the shortened gluten strands. Adding fat late in the gluten development (towards the end of the kneading), you will get an open crumb and higher loft. Adding fat early in the mixing is how you get a close grained crumb for sandwich bread (so fillings and spreads don't drip through it). Adding fat late is how you achieve an open crumb for toasting (so the butter and jam have lots of pockets to fill). You can make the same enriched bread recipe and add the fat early in one loaf, and add the fat after the gluten has developed in the second loaf, and you will see a completely different size, crumb, and loft - even using the same recipe. It's not about what's right or wrong, but what kind of grain we want the bread to achieve according to how it's going to be used. You listed the amounts of flour in the recipe, but did you add more flour during kneading due to the stickiness of the dough? As always, only add enough flour to make a well-hydrated soft dough, and always consider the amounts of flour in the recipe as a good (or bad) guess, and you have to go by that often elusive "feel" of the dough, not the amounts of flour noted in the recipe. Rye bread is an additional challenge because the dough will remain sticky, even with the correct hydration. TIP: Add the high-gluten white flour and VWG a little at a time to your liquid first, and give it a really good workout between additions. Mix it with a Danish Dough Whisk (the perfect tool for making batters and doughs), or a wooden spoon if you don't have a Danish Dough Whisk, in order to work and develop the gluten during mixing. This is the best time to develop the gluten in a recipe with a mix of high-gluten and low-gluten or gluten-free flour/s. It may take two hundred (or more) strokes to develop the gluten while mixing, and mixing is a critical step where people get a little lazy and often fail to do a good job. If your dough is a shaggy mess when you start kneading it, it wasn't mixed properly. Add the low-gluten flour last, after you've done a good job of mixing the high-gluten flour in the mixture. Add only enough flour to make a soft dough. You should only require a small amount of additional flour during kneading if you did a good job of developing the gluten during mixing. There are a few tips for kneading rye bread due to it's stickiness: -Save some (or all) of the fat/oil in the recipe and oil your hands during kneading so you don't add too much flour. -Have a bowl of water handy and dip your hands into water during kneading, instead of adding more bench flour. It's always better to err on the side of a wet dough than a dry, stiff dough, and the wet hands won't stick as much to the dough, and will add a little hydration. The wet hand method is also good for kneading dough for English Muffins. A wet dough is what makes the characteristic holey texture in well-made English Muffins (but I digress). -Knead the dough on a Silpat (or other brand of silicon mat) because you won't need any, or very little, bench flour. Dough doesn't stick to the mat. If you don't have a Silpat, spray your counter with PAM cooking spray instead of using bench flour. -You can also place the dough in a gallon freezer-style zip-lock bag (the freezer bags have thicker plastic than the storage bags - a good thing). Press out the air and zip it shut. Knead the dough through the bag. If you need to adjust the hydration of the dough, you can still open the bag and add flour. When you are done kneading, turn the bag inside out to get the dough out. This is one bag you will toss in the trash because cleaning it is nearly impossible. -Get a pair of kneading gloves (aka dough gloves). Alcohol does not form gluten when it's mixed with flour like water does. It's used in pastry recipes so a little more liquid can be added to make it easier to roll-out so it doesn't crack, without over-developing the gluten strands from adding more water to achieve the same moisture level, which results in over-developed gluten and tough pastry. I suspect it does the same thing in your pancake batter. Beer in bread is mainly for the flavor. If you add a low-alcohol or alcohol-free beer to a bread recipe, you will get a completely different flavor, interestingly enough. Is your beer bread recipe a quick bread or a yeast bread? Typically, they are a quick bread, and the alcohol would be beneficial because quick breads are another bread we don't want a lot of gluten-development. -Grainlady
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mboston: Barnmom told me to beat all the egg whites first. I was only beating one white in, because I didn't think it mattered but it did. My recipe is similar to yours, from a 1939 Cookbook. Made a few changes. I use it for Pancakes also. I use the Waffle Batterr thicker. I've seen them baking some, where the Batter is running out,all over the Wafflebaker. Can't do that !!! LOUÃ¯Â¿Â½S Pancakes and Waffles Recipe 2 1/2 cups milk ( IÃ¯Â¿Â½ve been using powdered milk) 2 eggs ( separated ) . 1/3 cup of Veg. Oil 2 tablespoon of Vanilla Pinch of salt 1/2 cup Sugar 1 cup of Wheat Flour 4 teaspoons Baking Powder All Purpose flour ? --------------------------------------------------------------------- I beat the egg whites first , so I donÃ¯Â¿Â½t 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 1/2 the beaten 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. I use mine on high range. It makes a Waffle about 1/2 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 . I donÃ¯Â¿Â½t use the Belgium Waffle Maker, any more, because itÃ¯Â¿Â½s 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 )
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I'm not one of those innovative cooks. Just give me an Eggo with butter, syrup, and peanut butter. Borrrrrrrring Leslie
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Lars
14 years ago
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 crÃªpe 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
lindac
14 years ago
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
robinkateb
14 years ago
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
annie1992
14 years ago
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
cooksnsews
14 years ago
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.
robinkateb
14 years ago
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
lorijean44
14 years ago
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
foodonastump
14 years ago
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.
grainlady_ks
14 years ago
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
annie1992
14 years ago
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
lsr2002
14 years ago
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
User
Original Author
14 years ago
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.
CA Kate z9
14 years ago
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!
claire_de_luna
14 years ago
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.
carrie2
14 years ago
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 Â¾ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Â½ 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.
hawk307
14 years ago
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 .
CA Kate z9
14 years ago
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.
ovenbird
14 years ago
Claire, have you tried making your yeasted waffles with whole wheat flour? If so, did you change the other ingredients or instructions?

Marsha
claire_de_luna
14 years ago
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!

Waffle Recipe

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