The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Waffles can be eaten anytime

thegrindre's picture
thegrindre

Waffles can be eaten anytime

 


Hi all,
I wanted to share my infamous waffle recipe with all of you.
I've been told that I could put Waffle House out of business with this recipe. These things are so light and fluffy that you must use real maple syrup and real butter to keep 'em on your plate.



Waffles Plus

Makes 4-5 plate sized waffles

Ingredients:
1/4 cup, (1/2 stick) Land O Lakes Sweet Cream Butter, melted
2 large eggs, separated (Extra large is even better)
1 cup whole milk
1 teaspoon Mexican Molina Old Fashioned Vanilla extract
1 cup King Arthur Unbleached All Purpose Flour
2 teaspoons Clabber Girl Baking Powder
1 pinch Morton Iodized Salt
bacon (Optional. See PLUS)

Instructions:
1. While melting the butter on the lowest heat, separate the eggs and beat the whites very stiff in a small bowl. (At least 2 or more minutes on medium speed) Set this in the fridge till later.
2. Preheat your iron.
3. In a separate medium small bowl, beat yolks, milk, and extract together till frothy. (Couple minutes here, too)
4. In a large bowl, whisk the flour, baking powder, and salt together well than
add all ingredients to the large bowl, (except the whites), and beat till smooth and creamy. (A minute or so. Don't over beat, it'll make 'em tough)
5. Add the melted butter and beat till well blended. (Another minute)
6. NOW, fold those stiffened whites into the batter leaving it lumpy and chunky. (See pic)
7. Pour this lumpy chunky batter onto the waffle iron, close the lid and bake until done.





8. Leftovers freeze well in a zip type freezer baggy. Can be reheated in the toaster on a later date.

PLUS: For bacon waffles and for the above recipe, cut 5 strips of bacon in half and place two half strips of bacon onto the batter you've poured onto your iron. Close the lid and bake until done. (Bacon is chewy done and not well done but oh so good)

NOTE: I wouldn't freeze bacon waffles for the toaster, though. You might be better off heating these leftovers in the oven.

The real secret to these wonderful waffles is the stiffened whites folded into the batter and leaving it lumpy and chunky. (See pix)

Enjoy!

Rick
jwt's picture
jwt

I covet your waffle iron.  Tell me all about it.  I'd love to get one of those.

thegrindre's picture
thegrindre

 


Hi JWT,


You can 'read all about it' here. Unfortunately, I bought one of the last ones a year ago or so;


http://www.toastercentral.com/waffles.htm


 


It was made in the mid to late '20s before thermostats were invented and is a bit inconvenient. I've installed a switched receptacle so I can turn it off and on to regulate the proper heat using a kitchen timer instead of unplugging it and plugging it in all the time which would completely ruin the plug over time.


It's not really all that practical to use but I've gotten used to it. Although, I still burn a waffle or two occasionally.


 


My reasons for purchase were because it was half the size of a 'regular' waffle iron. (Takes up much less space on the counter top.)


It makes square waffles that are perfect for re-heating in a toaster unlike the round ones.


It has the older smaller grid squares unlike those darn Belgian Waffle irons of today. (I hate those things.)


And, it's lasted for 80 plus years. I think I can get another 80 years out of it. (Try to do that with one of our modern day appliances.)


It's been completely rebuilt to factory conditions and specifications which far exceeds the modern standards of today for a waffle iron, btw.


 


It's relatively new. It might have 25 hours on it since I bought it. I haven't used it all that much. It's been in storage for about 6 months or so.


It is for sale but it ain't cheep. After all, it is an antique in excellent condition. The iron's grids are very nicely seasoned, now and have become a wonderful non stick surface.


 


Enjoy!


Rick

jwt's picture
jwt

Awesome website!  Thanks so much for sharing that.

EvaB's picture
EvaB

my mother's waffles, crisp and light. She used an old fashioned cast iron though. One with handles and you turned it on the pivot to cook the other side. She never poured the batter though, always spooned it!


I have three irons at least, two electric and one cast iron (my mom's old one) and actually a second cast one, that has been cobbled from two the plates are different on each side of that one. Have never used it, but still have it.

thegrindre's picture
thegrindre

I am a waffle lover and Popover fanatic. I believe I've perfected both batters to be the best on this planet. (That's my opinion, of course, but have been told by others the same thing.) I believe I'm close, anyway. LOL


 


I don't really collect but do find it fasinating. I just wanted something that would last the rest of my life.


A toaster is next on my list.


That'll give me a life long waffle iron


A life long toaster


I was able to salvage my high doller bakeware from the fire and most all my dishes/silverware


What else do I really need?


 


Rick

Zigs's picture
Zigs

Using the whipped egg white method you can use 100% Whole Wheat and they still come out light, fluffy, and fantastic.  With the right mix of Soft White and Hard Red you can make some really tasty combos.


I'd never thought to add Vanilla, thankyou thankyou thankyou :)


- Tom

zorrba's picture
zorrba

A scoop of vanilla ice cream between two waffles....My grand kids love them...No butter necessary....

thegrindre's picture
thegrindre

Sounds good, guys. Keep 'em comming...


 



Rick