The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Belgian Waffler

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AnnieT's picture
AnnieT

Belgian Waffler

I found a vintage waffle maker by Munsey at the thrift store this morning, and of course there was no manual included. I have never owned a waffle maker of any type but plan on making sourdough waffles when the grandgirls spend the night. Does any member own a Munsey, Model BW-4, and what are the basic rules for making waffles? Apart from not putting in too much batter, that is. There is no light so how will I know when it is ready? Maybe I'll stick to pancakes... A.


Comments

proth5's picture
proth5

I don't have the model of which you speak, but I make waffles on an electric waffle iron that - believe it or not - is older than I am (and I am no spring chicken, let me tell you...)


I don't know how you would tell that your iron is hot enough.  Mine has a little pointer that goes to a zone that says "bake" when the waffle iron is hot. Or you could try the same "drops of water" test (drops of water skitter about on the surface before boiling away) as you would on a griddle.


You might want to keep the grids open for about 20 seconds before closing them - this greatly helps prevent overflow.


When you close your grids, you will notice steam pouring out of the side of the waffle maker.  When this stops (or is greatly diminished and almost non existent) the waffles are done.  You may wish to keep track of how long this takes and set a timer for subsequent batches.  What you do not want to do is let what you see as steam turn to smoke :>)


That being said, I have been fooled by the "stop steaming" method.  It does not really hurt to peak after the waffle has cooked for awhile to make sure you are not overcooking the waffle.  You may also wish to cook the waffle a bit longer after the steam stops.  This is where keeping track of the time for your first couple of batches really pays off - for all of the other batches (for the life of your waffle maker), you just set the timer.


Hope this helps.

AnnieT's picture
AnnieT

Proth5,  thanks for the helpful information. I was thinking of making a dummy run before trying to produce the perfect waffles for the girls and I will take heed of your tips. I wonder how old this one is - the finish inside is in perfect shape but I saw the same model on eBay described as "vintage"? I suppose that makes me vintage too, A.

jay-may-ray's picture
jay-may-ray

Hi there Annie


Like a lot of people I like to recreate memorable food experiences that I have encountered. I once tasted the most incredible waffles cooked by an old Belgian man, he passed away before I thought to ask him for the recipe. So I started my search. I have found this website and tried them, they are all pretty good. The traditional waffles were tasty, I used Milk Arrowroot biscuits (I'm in Australia) for the biscuit crumb, but I guess any plain sweet biscuit would do.


The Author, quite obviously, has English as a second language, so try to bear with it.


As for the waffle iron just make sure it's hot and practice well.


http://www.geocities.com/SoHo/2830/bbwaff.html

AnnieT's picture
AnnieT

Hi jay-may-ray


What interesting waffle recipes, thank you for the link. Do you crush the biscuits - the baby rusks would dissolve without if I remember? Where are you in Australia? I have a sister there somewhere, last heard of in Perth. Welcome to the site and thanks again, A

pancakes's picture
pancakes

My waffle iron is about 22 years old.  It does have a light that indicates when it is ready to use but for you I would say 10 min should be enough time for it to be hot enough.  Mine has a light that goes on when it is ready which takes 4 min. but I like to leave it in for 6 to make sure it is crispy.  It is nearly impossible to burn a waffle, at least in my experience and it is better crisp then soggy.  So I would tell you to give it 4-6 min. to cook, peek in after 4 and tap it to see if it is crisp.  And there is nothing wrong with putting in too much batter, as a kid I loved watching the "lava" flow out.

AnnieT's picture
AnnieT

pancakes, thanks for the tips. I'm sure the girls would enjoy a "lava" show but it will be hit and miss until I get the hang of it, A.

noekurtz's picture
noekurtz

I have the waffle iron you do and I adore it.  I got it from my dad and who knows where he got it from...  I have yet to find a waffle iron to compare to it and I dread the day that it no longer works...  But onward.


When I make waffles (which I literally just did) here's how I do it with my Munsey.


 


I plug in my waffle iron before I start making the batter.  By the time my batter is ready, the iron is hot.  I've had friends and family complain about the lack of a ready-light but it has never bothered me.  Despite the age of my waffle iron it has not lost any of its power.


 


I spray my waffle iron with Pam before every single waffle.  If I don't, then they stick, and the teflon coating on my iron is pristine.


I use a 1/3 cup measuring cup to dole out the batter.


Pour in 1/3 cup then top it off with a tad more.


This helps to prevent what my dad and I used to refer to as "Godzilla waffles"...  or overflowing waffle batter.


I don't time my waffles, I watch the steam.  When it is almost gone is usually when I pull the waffle out, but I like mine crunchy and brown.  For a more golden colored and slightly floppy waffle wait until the big cloud of steam passes then check on the waffle. Once you know what to look for, or how long it takes-you'll be popping waffles out like a champ.


 


I don't clean my waffle iron.  Over the years it has become seasoned like a well-loved cast iron skillet.  When the outside gets crusty or dirty I clean it off with a damp rag but my waffle iron literally looks like its been used religiously for over a decade... 


Good luck and congratulations on purchasing one of the finest waffle irons in existance.  I've been gifted with other, newer irons...  but they end up at the Goodwill or back at the store after only one use.  Nothing beats a Munsey.

AnnieT's picture
AnnieT

Hi noekurtz, good to hear from a fellow Munsey owner, and thank you for the tips. I used a sourdough recipe and thought that maybe the batter was a bit thick, but the waffles turned out well and the girls enjoyed them. I will follow the 1/3cup amount next time, thanks again, A.