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.)
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.
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.
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.
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.