ISO Waffle Recipe
- mabziegurl Oct 4, 2006 02:28 AM
My brother ordered me a waffler.... after waiting anxiously ALL DAY for the UPS guy (it came at 6:30pm) I opened it, made the recipe from the instruction manual, hated it, and now I am searching for a great waffle recipe and any variations as well.
A lot of people favor a waffle that is started the night before and has yeast as an ingredient. This is a raised waffle. See if your manual or a standard cook book has a recipe like that. If not, you can find one on the web.
Here’s a couple. I just Googled raised waffle recipe.
That first recipe is, with IIRC the exception of an additional teaspoon of sugar, the landmark Fannie Farmer recipe from the late 19th century that remains the benchmark of a great waffle. Once you do yeast-raised waffles, it becomes hard to bother with baking powder waffles. And yeast-raised waffles are actually easier to make.
For a Waring Pro waffle iron, each waffle takes 5 fluid ounces of batter; the recipe makes 30 fluid ounces of batter (6 waffles on that iron, at about 360 calories per waffle).
re: Karl S
I could not agree more. A yeast raised waffle is light years better than a baking powder one.
Cooks Illustrated, two years ago or so, had a phenomenal recipe for a yeast raised waffle. It was as easy as any other waffle recipe. All it required was making it the night before, then storing in the fridge. If anyone is interested, I'll try and find a recipe that can be shared online.
Amazing stuff. The only thing better is a sourdough waffle that, similarly, is allowed to raise overnight.
Yes! I will vouch for the Cook's Illustrated recipe for raised waffles as well. It is very easy to knock out the night before, and doesn't require beating the egg whites. My one caveat is this: the recipe calls for heating milk and melting butter in it, then cooling that mixture to a temperature safe for the yeast. The butter forms an insulating cap over the milk, so cooling it takes a lot longer than the recipe implies.
I usually put these together on a Friday or Saturday evening while I'm doing other dinner prep or doing the dishes afterwards, so it's not hard to find other things to do while the milk is cooling off. And it's really nice to have the batter all ready to go in the morning!
re: Karl S
The second link looks to be the original recipe, with just one tsp. of sugar. Regardless, here is a link to Marion Cunningham's recipe, which she includes in several of her cookbooks, as well as in her update of the original Fannie Farmer cookbook, in which it first appeared:
I've never tried the Cook's Illustrated version, but I read their (exhaustive, naturally) article about why theirs was a great improvement. The essence of it was that the original uses regular yeast and sits out overnight, which essentially kills the rising action during baking, making the addition of baking soda necessary. Their solution is to use rapid-rise yeast and refrigerate overnight, so the yeast doesn't die and you don't have to do anything in the morning. Personally, I don't find beating a couple of eggs and a quarter teaspoon of baking soda into the batter in the morning taxing, and I've always had amazing results with the original recipe.
re: Caitlin McGrath
Nice work posting this recipe. These are the mother of all waffles. Mabziegurl, is your waffle iron stove top or electric? I think being able to flip the iron right away while the batter is still fluid helps to attain crisp outsides and barely-there insides. And I wonder if electric ones get hot enough.
Unless you've got a dud of an electric waffle iron, I don't think they're a problem if you've got a good recipe (and one that uses enough fat - waffles with barely-there insides will never be diet food because you really do need the fat for a nice rise).
Stovetop waffle irons aren't easy to find nowadays, but I know a few people who won't use anything else. They definitely take some finesse to use, but once people master them, they turn out faultless waffles effortlessly. A couple of years ago, I sought out a cast iron one as a gift for a friend who's one of those people for whom it's stovetop only (my father is another). (If anyone wants to know more about finding them, please start a thread on the Cookware board, and I'll respond there.)
I made waffles with the SouthernFoodabout.com recipe last evening and I noticed that they didn't brown as well as my baking powder waffles do and they weren't as crispy. I followed the recipe to the letter , but I was only able to let the yeast work for 4 hours. I decided to make waffles for dinner at about 2:00pm and we ate at 6:00p. The waffles had a very appealing yeast flavor, but I am wondering what i did wrong? I have a Salton waffle iron, and it makes great waffles with my usual method.
Thanks in advance.
In my household we like our waffles crisp, and this recipe always yields waffles with golden, crisp exteriors and interiors so light they practically float off the plate, but they do not bake to a dark brown.
I can't say if your four-hour rising time compromised your results; perhaps the recipe's overnight resting time is not entirely for the sake of convenience. I suggest trying the overnight rest when you have a chance, for comparison's sake. It may be that your baking powder recipe makes a browner, crisper waffle, and you'll have to choose which characteristics you want at any given time.
I've used the recipe from American's Test Kitchen and works great:
1 cup (5 ounces) AP flour
1/2 tsp salt
1/4 tsp baking soda
1 large egg, separated
7/8 cup buttermilk
2 TB butter, melted and cool
Preheat the waffle iron.
Whisk together the flour, salt and baking soda. In another bowl, whisk together the egg yolk, buttermilk and butter.
Whip the egg white until almost stiff peak.
Slowly pour the liquid mixture into the flour mixture, folding in with a rubber spatual. Pour the liquid as fast as you can incorporate it into the flour. Do not pour any faster. Fold in the beatened egg white. Batter should be very thick.
Pour into waffle iron and follow baking instruction.
Have you ever made it w/ regular milk instead of buttermilk? Although I love buttermilk in pancakes, I have found that waffles are MUCH lighter/fluffier if you DON"T use buttermilk. I have repeated this experiment (OK , I forgot) several times...and the result is the same. No buttermilk in waffles.
If you don't want to wait overnight or whip up egg whites, you could use the old Betty Crocker recipe for "Richer Waffles". This is the one I normally use.
1 1/2 cups buttermilk
1 3/4 cups all-purpose flour
2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening (but I use vegetable oil)
Heat waffle iron. Beat eggs; beat in remaining ingredients with rotary beater until smooth.
Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 mins. or until steaming stops.
I like to add frozen blueberries to the batter or sprinkle them on top of the poured batter before closing the iron.
My mother's basic waffle recipe involved 2c flour, 2c buttermilk, 2 eggs (beaten egg whites) and 1 stick butter (1/4 lb.) melted. There was baking soda and maybe baking powder in there, too. Her waffles were wonderful.
I have a great Scandinavian waffle recipe that involves cardammom. Let me know if you'd like me to post it (some people really don't care for cardammom)...