waffle batter same as pancake batter?
Should I use a different batter for waffles and/or pancakes?
What do you think is a good one?
Should be the same as pancake batter. Try it and see if it works. The difference is the cookware. Try online recipes or packaged product with instructions.
This is my favorite Waffle batter recipe from Marion Cunningham's "The Breakfast Book".
Note: not sure if i can just publish somebody else's recipe, so the mods might take it off.
This is from memory, easy to remember, since i have done it so much.
I think in the book it is called Classic Waffles. There are many more.
Once again, Check it out, it is really a great book.
2 cups all purpose flour
1 tsp salt
4 tsp baking powder
2 tbs sugar
2/3 stick of butter melted
1/3 cup shortening (i just use veg. oil)
1 1/2 cups milk warmed slightly
2 eggs beaten
Mix all the dry and wet ingredients, make sure you don't scramble the eggs. Pour into waffle iron, etc., etc.
As you see this recipe has a lot of fat, but it tastes great, and the waffles never stick
One thing i have learned through the years is to never wash the waffle iron. Just wipe it of with a paper towel or something after it cools.
Eggbeater could be used, but with a tougher texture as a result. Butter substitutes have too much water, so they will conflict with the desire for crisp crust. Waffles are a high fat food when they are at their best, and the best way to deal with that is make a smaller batch at a time.....
Eggbeaters are egg whites with some yellow coloring and an emulsifier (like soy lecithin). They are lower calorie because they don't have fat from the yolk.
I'm not sure what butter substitute you have in mind. There are butter flavored granules, spreads made from oil and water, and fruit purees (prune and apple). The purees add flavor and moisture to things like muffins. But none of these are going to make a crisp waffle.
Not the same! I actually prefer a yeasted waffle batter. You mix it the night before and it's ready to go in the morning. It's easier than pancakes in some ways.
Yes and no. A pancake batter that is not too thin would work for waffles. However if you want them crisp, you need more fat.
There's no set thickness for pancake batters - thicker ones make thicker cakes. More sugar may also help crisp the waffles, but again, there is no set sweetness for either. And yeast batters can be used for either. Separating the egg whites and whipping them is another way of adding lightness to both, but is probably done more often for waffles.
In the 1997 Joy of cooking, the basic waffle batter can use:
4T butter for reduced-fat
8T for classic light anf fluffy
16T for crunchiest
(a similar pancake batter has 3T of butter)
They are different.
But how different, you ask?
Both have leavening added in the form of baking powder, baking soda, beaten egg whites or yeast. It isn’t a matter of thickness, though waffle batter does tend to be thicker. The only real difference is that proper waffle batter should have a higher percentage of fat and sugar. The higher levels of fat and sugar help to brown and crisp the waffle.
although I've bought the mix version in a box, prefer to do it from scratch.
as you see, they are different.
but honestly when I make either pan or waf, I make a no recipe recipe up and always do ample fat in there to cover both bases. not a lover of either pan/waf, it's not made often enough to worry
They're not the same, but when I was a kid, pancakes made with waffle batter was my favorite (my Mom's waffle batter had yogurt in it, and wasn't super fatty or eggy). The resulting pancakes were a little bubblier and more sour tasting.
These days, this is one of my favorite waffle recipes (which King Arthur specifically says can also be used for pancakes, though I haven't done it myself). I don't eat dairy, so I replace the buttermilk with acidulated soy milk.
I use 1/2 cup of cornstarch with 1 1/2 cups AP flour and plenty of butter in my waffle batter (plus a little vanilla and chunks of pecans). Very light.