December 24, 2005

waffling

so I have a waffle maker, but I have no recipe to use in it.
A search of the internet(s) provides countless recipes, all of which seem to have some interestingness. Unfortunately, I don't have the time to try them all out. Years of watching America's Test Kitchen and endless spare time have left me with the ability to pull out what ingredients affect which variables, and from there I'll eventually work out a pretty awesome recipe, I hope.

what does what is beyond the cut

these are pretty much the basics required for waffles and/or pancakes.

dry
baking powder: provides the majority of the lift, but too much leaves an unpleasant aftertaste.
flour: the structure and fillingness. too much and it's sodden, too little and you're eating an omelette.
sugar: not just sweetness, but also browning control.
salt: a pinch is necessary in any baked goods to bring the other flavors forward. put a little in your hot chocolate some time.

wet
milk: most recipes used milk instead of water. I don't know why. Maybe it's a flavor thing.
liquid fat: I don't know what this does. I think it makes the flour not build too many bonds, allowing for a tender waffle.
egg whites: when beaten and then folded in, they provide lightness to the batter.
egg yolks: richness, also so you don't have random yolks kickin' it in the fridge.
vanilla: to reduce the eggyness of it all.

3 comments:

Anonymous said...

If I may humbly suggest trying European waffles

They have more eggs and are more moist and sweet, but the richness of the flavour.... hmmmmm

Gina

Reka said...

I think my family's standard waffle recipe is the one in the "Joy of Cooking". Everyone should have a copy of that book.

But mostly I believe it's what goes ON the waffles that matters. Whipped cream galore!!

Caitlin said...

Waffles (courtesy of my mum and the fact that all of our family recipes are saved on my computer)

3-Cup Recipe

3 cups flour (use any proportion of white and whole wheat flour)
4 teaspoons baking powder (increase to 6 teaspoons with whole wheat flour)
1 teaspoon salt, scant or optional
2 teaspoons sugar, optional
½ cup oil
3 eggs, separated
2 cups milk, add ½ cup more for all whole wheat

2-Cup Recipe

2 cups flour (use any proportion of white and whole wheat flour)
4 teaspoons baking powder (increase to 6 teaspoons with whole wheat flour)
1 teaspoon salt, scant or optional
2 teaspoons sugar, optional
? cup oil
2 eggs, separated
1? cup milk, add ½ cup more for all whole wheat

Whip egg whites until stiff, but not dry. In large bowl beat egg yolks, add oil and milk, add mixed dry ingredients, beat until blended. Fold in beaten egg whites. Bake in preheated waffle iron.