I decided to make waffles this morning, so I checked that we had all the correct ingredients. We didn't, but I decided to proceed anyway.
Let me assure you, waffles made with whole wheat flour, artificial yellow-colored dairy-free spread, skim milk and fat-free half-and-half are refreshingly flavor-free. We do have geniune maple syrup, but it didn't help.
Still, the Brown 'n' Serve sausages were delicious.
1 comment:
Your home made waffle story deeply saddened me. In fact I almost cried.
I've decided to share my secret waffle recipe with you. You'll die when you taste it. (In a good way.)
But don't be stupid! Do not substitute butter with i-don't-believe-this-is-not-butter (I don't and it's not) or fine kosher salt with no-salt-salt. That crap would eventually kill you.
We double this recipe and freeze the waffles (at least when there's space in the freezer next to all the frozen breast milk.) They defrost perfectly in our Kitchen Aid toaster.
Waffles (good ones)
The secret to great waffles and pancakes is a thick batter, so don't expect to pour this one. If you are making waffles, make toaster waffles out of leftover batter: undercook the waffle a bit, cool them on a wire rack, wrap them in plastic wrap, and freeze. Pop them in the toaster for a quick breakfast. Reduce the buttermilk by 1 tablespoon if not using cornmeal. For pancakes, which require a slightly thinner batter, increase the buttermilk to 2 cups from 1-3/4 cups-- the extra-thick batter is OK for waffles. (This depends, however, on the thickness of the buttermilk. If it is thin--the consistency of regular milk--use only 1-3/4 cups for pancakes. If it is thicker--as thick as light cream--use the full 2 cups.) It's best to use an electric griddle for pancakes, but set it to 350 degrees, not the 375 or 400 degrees suggested by many manufacturers. (These are very thick pancakes and require a lower temperature for thorough cooking.)
Serves four
* 2 cups all-purpose flour
* 2 tablespoons cornmeal (optional)
* 1 teaspoon kosher salt
* 1/2 teaspoon baking soda
* 2 eggs, separated
* 1-3/4 to 2 cups buttermilk
* 4 tablespoons unsalted butter, melted
1. Heat waffle iron or griddle. Whisk dry ingredients together in a medium bowl. Whisk yolks with buttermilk and butter.
2. Beat egg whites until they just hold a 2-inch peak. Do not overbeat.
3. Add liquid ingredients to dry ingredients in a thin, steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. At this point the batter should still be rough with large spots of unincorporated flour. Gently fold the egg whites in using a light touch. Batter should just be mixed. It is better to undermix than overmix.
4. Cook in either a waffle iron or on a griddle. Waffles should be a deep brown. Pancakes should be just cooked through. Serve immediately.
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