Now that we’ve learned how to make the perfect pancakes, let’s move on to making the pancake’s kissing cousin…the waffle…
Photo by Skitterphoto on Pexels.com
*************************
Making the Perfect Waffles
You might think to yourself, we just learned how to make the perfect pancake batter…can’t I simply use the same recipe to now make waffles…
Actually…
No!!!
Waffle batter and pancake batter may seem very similar….you really can’t use your pancake recipe and expect great waffles.
Why?
Pancake recipes are created to make flat things without a crispy exterior…
But before we learn HOW to make the perfect waffles, let’s talk about what the perfect waffles would be like.
The perfect waffles are buttery, sweet, and thick…with a perfectly crisp extterior……with a light and fluffy interior…and topped with the perfect amount of butter, syrup, and whatever else you wanna put on them.
*************
The Ingredients
- 1Tbsp baking powder
- 1/2gsp salt
- 2 eggs
- 2C buttermilk
- 1/4C butter
- 1tsp vanilla or 1Tbsp amaretto
- 1/3C vegetable oil
- 1/2C cornstarch
- 1-1/2C flour
- 3/4C sugar
****************
The Waffle Iron
If yuu’re gonna make good waffles, you really should have a good waffle iron, such as this KitchenAid Waffle Baker
So go ahead and buy one that cooks waffles evenly if your waffle iron has become crabby and temperamental.
If you are shopping for a waffle iron, things to consider include…
- cool-touch handles...waffle irons with plastic handle heat up less than models with chrome or stainless-steel handles
- fllip style…using a waffle iton that you can flip pver after pouring in the batter will allow the batter to spread out evenly and also make sure that the waffle cooks evenly on both sides.
- size…think about how much space you have to store the waffle maker when you aren’t using it.
- temperature control...adjustable thermostats allow you to control the cooking temperature so that you can make both soft, light-colored waffles…as well as crispy, dark-colored waffles.
Now that you have bought…or found…your waffle iron it is important to read…or have read…the instruction manual because different waffle makers will cook differently.
************
Preheat Your Waffle Iron
Preheating your waffle iron before adding any batter to the waffle iron is very important for two reasons….prevents soggy waffles…and makes the batter turn crispy as soon as it hits the surface.
***********************
The “Dry” Ingredients
Place flour, sugar, cornstarch, baking powder and salt into a large mixing bowl, Whisk to combine. Set aside.
(Yes…I do realize that sugar is a dry ingredient, but add it later…you will soon see why.
************************
The $ggs
First separate the egg yolks from the egg whites. This will give them a crispier exterior….as well as make the interior of the waffle more fluffy. and light, instead of heavy and dense.
Now add your sugar,
Whip your egg whites to the soft-peak stage., meaning until stiff peaks form….you should be able to lift the beaters straight out of the egg whites and invert the beaters, and find that the egg white stand up on their own.
*******************
The “Wet” Ingredients
Whisk together your egg yolks, milk, melted butter, and vanilla In a medium-sized mixing bowl.
The Buttermilk…If you do not have buttermilk in your fridge…and are too lazy to go to Walmart of somewhere and go get some, combine a couple of tablespoons of lemon juice or vinegar with to a cup of milk.
Some people recommend that you use a combination of buttermilk and regular milk because this makes your batter even thinner…personally I like the extra buttermilk flavor.
**************
Batter Up
At this point, you should have three bowls of “stuff”===your dry ingredients, your wet ingredients, and your beaten egg whites.
So now let’s combine all three of these mixtures so that we can get on with out waffle making.
When stirring together your ingredients, it important that you never overmix your batter.
You want your batter to be smooth enough that it flows freely through the dimples of the waffle plate..yet not over-mixed to the point where the flour turns into gluten… making your pancakes chewier, instead of fluffy.
So at this stage, a gentle hand and patience and very important..
Anyway…how do we do this?
- Mix the wet ingredients into the dry ingredients, using a rubber spatula and a gentle motion.
- Mix together until smooth.
- Now scoop the beaten egg whites into the batter, just until combined. It is important that you do this very gently..
- Fold the egg whites gently into the batter….being careful not to deflate them..
Cooking the Pancakes
Scoop 1/2C batter into the center of your waffle iron,
Close the lid.
Let cook until the indicator light or beeping mechanism does its thing. Do not lift the lid too soon. Lifting the lid too soon could mean that half of your waffle ends up on the top of the waffle iron…while the other stays on the bottom..
Remove hot waffles from the waffle iron.
The that waffle that you make is probably not going to turn out perfectly. If so, you may need to adjust the amount of batter or color control settings until you get the results you
Respray the waffle pan after each waffle.
Continue cooking waffles until all batter is used,.
***********************
Preheat oven to 200°F.
Place the cooked waffles directly on the oven rack while finishing cooking the rest of the waffles.
Not only will this keep the waffles warm as you are cooking, but doing this will also make your waffles crispier by allowing the steam to escape and will allow everyone to eat at the same time instead of staggeredly, as each individual waffle finishes cooking.
Just make sure the waffles do not burn…five minutes is about the maximum amount of time they can sray in your oven without burning.
And do not stack the waffles…otherwise, they will turn moist and limp.
***********
Storing
Place any leftover pancakes in a freezer bag once they cool down. Place wax paper between multiple waffles. Squeeze as much air from the bag as possible.
*************
Reheating
Set out however many waffles you need on the counter for ten minutes…while you preheat the oven to 300 degrees .
Clean your waffle iron shortly after each use. This will make cleaning the waffle iron so much easier than if you wait and clean it much later after
Use a plastic or rubber utensil to remove waffles from the waffle iron. Using a metal fork or knife could eventually damage the sufaces of your waffle iron.
Use a 1/4C measuring cup…or pour the batter from the Mason jar depending on which method you used earlier…to shape the batter into medium-sized circles….about 3-1/2″ wide.
Cook your pancakes for a couple of minutes…until little bubbles appear and the edges start to get firm.
Be sure to avoid squishing the pancakes with your spatula.
Flip. Once you flip the pancake over, don’t press down on it with your spatula. Let the pancake cook naturally so you do not end up with flat, boring pancakes.
Cook your pancakes for a couple of minutes on the other side…until both sides are lightly golden.
Keep pancakes warm while you’finish cooking the rest by covering the pancakes with aluminum foil and then sticking them in an oven that has been preheated to about 200.°
If you find that your pancakes are browning too quickly, turn down the heat down and let the pan cool down for a minute or so before starting the next batch.
If you find that your pancakes are sticking to the pan, add more butter or oil.
Wipe out the pan between batches…especially if you are using butter instead of oil.
Finish cooking any remaining batter.
*********
Storing
Obviously most of us know what to do with the pancakes once you finish cooking them, but did you know that you can also make them ahead of time…instead of resorting to buying already frozen pancakes from the grocery store…
I was kinda shocked to find pancakes stored by the frozen biscuits and frozen breakfast burritos and frozen waffles…wonder how many preservatives are in all of these products, right?
To refrigerate…put the pancakes in an airtight container…will stay fresh for up to 5 days
To freeze…flash freeze them and store in large ziplocs…will stay fresh up to 2 m