Waffles

To make Blueberry or Eldeberry Waffles: Sprinkle 2 Tbsp. fruit over the batter as soon as it has been poured into the waffle iron.

For an airier waffle, separate the eggs. Add the yolks when the recipe says to add the eggs. Then beat the egg whites until stiffly and carefully fold them into the batter once everything else has been mixed in.

Waffle batter can be made ahead; it will keep about a week in the refrigerator. If the batter has stiffened, add a little milk. Add just enough to allow the batter to drop swiftly from the spoon. More will detract from the crispness of the waffle.

Note: You cannot use pancake batter to make waffles. Waffle batter differs from Pancake batter in that it has more fat and sugar added to it. These make waffles that brown and crisp better in the waffle iron. Pancakes on the other hand are more cakelike in texture.

*Leave out the sugar if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or fried chicken.

Toaster Waffles: You can heat waffles that have already been made by popping them into the toaster. Once made, they can also be frozen and heated in the toaster ready to eat.

*Jane's Waffle Recipe

Note: for richer waffles, use 3 eggs instead of 2, only 1 1/2 cup milk instead of 1 3/4, and only 1 3/4 cups flour instead of 2.

Modified amounts in square brackets are from King Arthur Flour's recipe. All of the ingredients without modifications are the same as King Arthur Flour's.

2 eggs
2 cups all-purpose flour
1/2 cup (1 stick) margarine or butter, melted, or 1/2 cup vegetable oil
1 3/4 cups milk (can use buttermilk or sour milk - and add 1 tsp. baking soda in place of 1 tsp. of baking powder)
1 tablespoon sugar or brown sugar [use 2 for browner waffles]
4 teaspoons baking powder [use only 3]
1/4 teaspoon salt [use 1 tsp.]

Heat waffle iron.

Beat eggs with wire whisk or electric mixer (on low) in medium bowl until fluffy.

Mix in remaining ingredients just until smooth. [Note: Over-beating a batter will develop more gluten, which will create a rubbery texture in the baked waffles (definitely not the fluffy stuff you're looking for).]

Lightly grease the waffle iron on both sides. Pour about 2/3 cup batter onto center of hot waffle iron.

The light on our Protor Silex waffle maker will be lit when first plugged in. When it goes out, the waffle iron is hot. Waffles are done in about 5 to 8 minutes or when steam from the waffle baker slows.

Bake about 5 minutes until golden brown and crispy. Remove waffle carefully.

Makes 12 four inch waffle squares (Our waffle iron makes 7 inch round waffles and has the deep grooves - we get 4 of these)

Best Buttermilk Waffles
From: Christopher Kimball Cook’s Illustrated magazine Nov/Dec 1993

“The secret to great waffles is a thick batter so don’t expect to pour this one. Make toaster waffles out of leftover batter — undercook the waffles a bit cool them on a wire rack wrap them in plastic wrap and freeze. Pop them in the toaster for a quick breakfast.”

1 cup all-purpose flour
1 Tbsp cornmeal, optional
1/2 tsp salt
1 tsp baking soda
1 large egg, separated
7/8 cup buttermilk
2 Tbsp. unsalted butter, melted

1. Heat waffle iron.

2. Whisk dry ingredients together in a medium bowl. Beat egg white until it just holds a 2″ peak. Whisk yolk with buttermilk and butter.

3. Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward end of mixing use a folding motion to incorporate ingredients; gently fold egg white into batter.

4. Spread appropriate amount of batter onto waffle iron. Following manufacturer’s instructions cook waffle until golden brown 2 to 5 minutes. Serve immediately.

You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.

Yield: 4 waffles