Saturday, January 16, 2010

Waffle Recipes

I've made 2 types of waffles so far and shown you pictures of one. Now, here's the thing. Real Belgian waffles are made where you mix up a yeast batter with separated eggs. Then you whip up the egg whites and fold those into the batter after its risen. That's so too complicated for me. I am an "average cook" after all!

But if you ever go to a fancy hotel and order room service and it includes a Belgian waffle, it should be made with the yeast batter and whipped egg whites. Don't settle for less when someone else is doing the work!

I do have one tip, also mentioned on the post of just pictures. If you intend to cool your waffles to eat at a later time or to freeze for much later on, then cool them on a cooling rack. That will keep them from getting soggy. (Also works well for fried green tomatoes, though I put a towel under those.)

Basic Waffles
  • 2 C flour
  • 1 T sugar
  • 1 T baking powder
  • 1/4 tsp. salt
  • 1 3/4 C milk
  • 2 eggs
  • 2 T vegetable oil
Mix the dry ingredients in a bowl. Whisk the wet ingredients in a separate bowl and then whisk into the dry ingredients just until blended. Pour 1 cup batter onto the heated waffle grid and cook according to maker's instructions. Mine took 4 minutes each. Simple and easy to double.

Here's a link to the recipe I used for the blueberry waffles. My big alteration to this recipe was the addition of cinnamon, just 1 tsp. Cinnamon and blueberries were meant to be together as often as possible. Try it. It's well worth it!

1 comment:

  1. That is an awesome waffle recipe. I got a belgium waffle iron for Christmas that I have not used yet!