Converting Pancake Recipes to Waffles
There are about a million pancake recipes out there. But I want to make some waffles, darn it! Are there any special tricks when converting a pancake recipe to waffles, or can I use exactly the same recipe? (assuming we're not talking about a chunky pancake recipe with lots of bananas or blueberries or what have you.)
the only difference is the fat content. waffle recipes usually contain a bit more butter or oil than pancakes - that's what gives you the slightly airier, fluffy yet crisp waffle texture. increase the butter in your pancake batter by 1 Tbsp *per cup* of flour, and it should be about right.
I wouldn't convert a pancake recipe to make use for waffles. IMO, they are totally different. A waffle made with pancake batter to me is much too soft and cake-like. A waffle is meant to be crispy on the outside with a very light airy interior. I'd just look for a waffle recipe. Alton Brown has one that you can try.
Waffles = folded in stiff peak egg whites.
Also, yes, use a waffle recipe instead. Um, you do have web access. You can find a few thousand in less than three seconds. Usually a little more fat and the sep egg whites is the major (needed) difference tho. You can certainly use a pancake batter for waffles, but if you are using a deep belgian iron, they will be dense and bready. If that's how you like them, then you're in business.
You can convert virtually any basic pancake formula to waffles using this exchange ratio:
Flour = same
Bakingn powder increased by 25%
Salt = same
Sugar increased by 300% (crisper, sweeter waffle)
Milk reduced by 20—25%
Melted butter increased 100%
And I agree with beating the egg whites separately and folding them into the batter immediately prior to putting the batter in the waffle iron.
Keep mixing to a minimum to avoid developing too much glulten. You don't want the waffles to be tough or bread like when they're finished baking.