The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Waffles

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jaywillie's picture

Sourdough waffles or pancakes, or what to do with your excess starter...

February 2, 2012 - 5:14pm -- jaywillie

We had breakfast for dinner last night, and I thought it was time to pass on a small recommendation for this recipe from King Arthur. The waffles and pancakes it makes are light and crispy, very tasty. The recipe calls for an overnight ferment when you are planning for breakfast. When I'm planning dinner, I make the ferment in the morning. Works great for me.

Anyway, here comes a tip from me, and it might be sacrilege, but it's the real reason I'm writing:

Harry's picture

Replacing butter with Canola oil in waffles - outcome

November 13, 2011 - 6:06pm -- Harry
Forums: 

I've been making some killer waffles by replacing the AP flour in the King Arthur Belgian waffle recipe with Graham flour. I also only use 1 tsp yeast,as 1.5 was too yeasty tasting.

The recipe can be found at http://www.kingarthurflour.com/recipes/belgian-style-yeast-waffles-recipe.

In our quest to balance taste and fat intake, this morning I replaced half the butter with canola oil, using a replacement ratio of .75 by weight (I used 45 g butter and 30 g oil).

AandC's picture

Belgian pearl sugar P4 for Liege waffles

February 23, 2011 - 3:48pm -- AandC
Forums: 

I saw a lots of questions about the pearl sugar from Belgium. It was hard to find online within the US. So we use to buy the Lars one, which is the only alternative we have, even if it's not the right one for the Liege waffles.


Well, not anymore. I found real beet pearl sugar from Belgium at www.belgianpearlsugar.com


Unlike the Lars, it won't melt AND will become soft instead of rocky.

yy's picture

"Le Waf" Liege Waffles from Lake Tahoe area Eurosnack stands

October 17, 2010 - 7:56pm -- yy

Hi everyone in TFL-land. I finally created an account after several months of browsing this site. I've been trying to replicate a certain type of Liege waffle at home, but I can't seem to get it right. Has anybody tried Liege waffles from the "Le Waf" stands located all over Lake Tahoe ski resorts? They're eggy, buttery, rich, and coated in a beautiful caramelized sugar crust. I believe they're a lot richer and sweeter than authentic Liege Waffles, and they're ridiculously good.


Here's a photo of the dough resting

Obsessive Ingredient Weigher's picture
Obsessive Ingre...

Waffles are a form of quick bread, so I thought I'd share a recipe for pumpkin waffles that I've been working on + post some photos of them! Let me know what you think.

The initial mix of dry ingredients...


Whisk to blend...


The initial mix of wet ingredients (butter not yet added)...


The wet ingredients blended with the melted butter...


Beginning to blend dry and wet ingredients...


The perfect mix of dry and wet; it's still a little lumpy, and that's perfect...


Egg whites at the stiff peak stage...


The final batter with egg whites folded in...


A fresh waffle about to be taken from the iron...

Rosalie's picture

Pancakes and Waffles: What's the Difference?

February 14, 2008 - 6:11pm -- Rosalie
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I like to make pancakes.  I used to have a (cheap) waffle iron, but it bit the dust.  I never replaced it, thinking it was too specialized and not necessary.

Although pancake and waffle batters are very similar, each recipe is specifically "pancakes" or "waffles".  But what makes this a pancake recipe and that a waffle recipe?

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