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May 25, 2004 05:50 PM

waffle recipes

  • s

I am looking for a really good traditional waffle recipe. I had one that involved folding in egg whites, melted butter and cream that turned out wonderful light waffles, but I lost it.

Anyone out there have a good recipe to share?

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  1. If you want a light, crisp, yet deeply flavorful waffle, yeast and an overnight raise is the way to go. These require no more actual work than the usual chemically-leavened waffle, but only a bit of foresight the night before. Once you try yeasted waffles, all other recipes involving baking soda and or powder seem chewy and insipid in comparison. You'll never go back. Here's how I make enough batter to feed two generously:

    In a bowl, mix 1/4 teaspoon instant yeast, 1 cup of flour, large pinch of salt, 1/2 tablespoon of sugar. Add a cup of milk, a few drops of vanilla extract, and a half stick of melted-yet-not-hot butter. Cover bowl and let sit on counter overnight.

    The next morning separate an egg. Stir yolk into batter, beat the white to stiff peaks and fold into the batter til it's thoroughly combined (no streaks of white). That's your batter. I like to cook these slightly well done (which, on my Villaware iron, means waiting an extra minute or so after the beeper goes off).

    This recipe doubles easily. To vary it, I sometimes substitute 1/3 the quanity of flour with cornmeal or buckwheat flour, or whole wheat flour, or even rye flour. I think using bacon grease to lube up the iron when you're making buckwheat waffles is an especially nice flavor combination. I also strongly advocate waffle irons with small holes, as opposed to the Belgian types. Bigger holes mean a lower surface area/volume ratio, which means less overall crispness.


    10 Replies
    1. re: Tom Meg

      Leave a milk-based batter out overnight? Obviously, no harm done, since you've been using this for years, but why doesn't the milk spoil?

      1. re: Tom Meg

        I put all of the above ingedients into my blender, including the yeast, milk, egg, a little pulse pulse, cover then leave in the refrig overnight. I don't separate the egg, do melt the butter. A few minutes before heading to bed and its right and ready the next morning. Ususally double in bulk so you can't make more than 2 1/2 cups of flour, which is usually cake flour with an additional 1/2 cup of regualar bread flour. Leave in the refrig til ready to cook, spoon into the waffle maker, normal four part, not belgium, leave on a minute past the light going out for crisper cakes. A good recipe on I just emprovised the blender part.

        1. re: Tom Meg

          Yeast raised waffles are by far the way to go. Infinitely superior.

          1. re: Tom Meg

            I agree with the yeasted. I use Marion Cunningham's recipe from her wonderful "Breakfast Book". They have a more complex flavor than regular waffles. They don't freeze particularly well, but you can't have everything.

            1. re: Tom Meg

              Can you freeze these with any success?

              1. re: bryan

                I highly doubt it. The texture of these waffles is so of-the-moment. I don't even like letting them sit in a warm oven, but usually eat each one with my girlfriend while the next waffle is cooking.

                Still, I'll set one aside next time and freeze it and see how it revives in the toaster.


                1. re: Tom Meg

                  Hey Tom. They freeze and retoast well. Make extra waffles and enjoy them all week!
                  Your future self.

                2. re: bryan

                  I place extra yeasted waffles on a wire rack to cool quickly. As soon as they are cool, I place them in a Ziploc freezer bag and freeze. Do not defrost before placing in the toaster, as defrosting makes them fall limp and toast up misshapen. I enjoy the frozen-and-toasted ones as much as the just-cooked. To my palate, there's no loss of flavor or texture.

                3. re: Tom Meg

                  This is years after the OP, but I just wanted to say thanks for this recipe. I prepped it last night and we enjoyed the waffles this morning. They were definitely flavorful and lacked that baking powder flavor. I made some changes, which we liked:

                  Used 1/2 c. white wheat flour in place of white, added 1 Tbsp. buttermilk powder, subbed maple syrup for the sugar, added 2 Tbsp. malted milk powder, omitted the vanilla (we were out), and reduced the butter by 1 Tbsp. and browned it.

                  I will be making these again!

                4. My mother always made these and they are wonderful. I think the recipe came from Marion Brown's Southern Cookbook, now long out of print.

                  2 C. sifted Cake flour
                  1/4 tsp. salt
                  4 tsp. baking powder
                  2 1/2 C. milk
                  2 eggs seperated
                  8Tbs. melted butter

                  Mix dry ingredients, add milk and beat until smooth. Add beaten egg yolks. Whip egg whites until stiff and fold in, last add melted butter an dstir gently. Bake according to your waffle iron's instructions.

                  Simple and delicious.

                  2 Replies
                  1. re: Candy

                    When I make these, or when I make yeast raised waffles I use Golden Malted Flour. The flavor cannot be beat!

                    1. re: Candy

                      I have made many waffles. They were and are my favorite breakfast item. I am going to throw something out there and you can use it or not.....Krusteaz. I no longer bother making them from scratch. I use their belgian waffle mix ( The only one I like) in my waffle maker. They are super fab and I am a picky fussy make every thing from scratch kind of gal. Trust me on this one and try .. you will thank me.