Now that we’ve learned how to make the perfect pancakes, let’s move on to making the pancake’s kissing cousin…the waffle…
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…
Waffle batter and pancake batter may seem very similar….you really can’t use your pancake recipe and expect great waffles.
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.
- 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
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.
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.
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.
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.
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.
- n2C flour
- ¼C sugar
- 4tsp baking powder
- ½tsp salt
- 2tsp vanilla
- 1½C milk
- 1 egg
- ¼C melted butter
Mix together these dry ingredients.
You can do this with either a whisk or a Mason jar.
You want to go ahead and mix your dry ingredients enough to get rid of any lumps at this stage in order to avoid big lumps….and because later you will need to avoid over-mixing the batter once you add the wet to the dry,
The Baking Powder…Be sure to check the expiration date on the baking powder canister. If your baking powder is old or expired, your pancakes will not right…and will end up flat, instead of light and fluffy.
If you would like even fluffier pancakes, feel free to double the amount of baking powder.
You might also want to try using only 2tsp of baking powder and then adding 1/2tsp baking soda.
The Flour…Spoon your flour into a measuring cup instead of scooping the flour out of the flour canister with a measuring cup, like most of us do…including me.
Scooping the flour causes your measuring cup to be filled with too much flour, often resulting in tough pancakes.
Don’t restrict yourself to only using all-purpose flour…be adventuresome by swapping out half of the flour with another type of flour—such as whole wheat, buckwheat, brown rice, corn, oat, or gluten-free.
Mason Jar Method
You can also use a Mason jar to shake your ingredients together.
To do this, layer your wet ingredients first—milk, egg, and oil…and then your dry ingredients—flour, sugar, baking powder, and salt in a wide-mouth quart-sized jar. Seal the jar tightly . Shake the jar vigorously for at least two minutes…until the ingredients are combined. Once the ingredients are combined, you can either cook pancakes immediately or stick the jar in the fridge for later.
To make your pancakes, simply pour the batter straight from the jar onto your griddle or pan…and cook them…(more on that later)…
Combine your liquid ingredients.
The Butter…Using unsalted butter allows youu to control the taste of your pancakes better..
The Buttermilk...Butttermilk is what makes your pancakes tenderest. If you do not want to use milk or buttermilk, use water, coffee, or juice as your liquid base instead…reducing the amount of liquid called for in the original recipe by.one-fourth of the amount.
The Eggs…Bringing your eggs to room temp before mixing into your batter will give you the best results.
You should have already whisked your dry ingredients together before you added in the wet ingredients…so you should be able to combine your wet ingredients and dry ingredients together very easily.
Now gently fold your dry ingredients into wet ingredients until just combined.
Stir until the flour is moist, but there are still a few small clumps of flour.
.Do not over-mix the batter. It’s okay to leave some lumps in the batter.
If you overmix the batter, you will end up with tough and dense pancakes, not fluffy.
At this point, you should add any ingredients that you would like to add to your batter…such as…
- Banana…one mashed ripe banana
- Cream cheese…3oz finely chopped cream cheese
Lemon…1tsp grated lemon peel
- Orange…1tsp grated orange peel
Pecans…1/2C…toast and chop finely
- Walnuts…1/2C…toast and chop finely
Resting Your Batter
Now that all of your ingredients have become friends, it’s time to rest your batter. What does it mean to “rest” your batter?
To rest your batter means to simply leave it alone for anywhere from ten to thirty minutes. The longer you rest your batter, the better your pancakes will turn out…
Why should you “rest” your batter?
Resting your batter will…
- dissolve any small lumps
- give the baking powder enough time to activate
- give the flour a chance to absorb liquid in the batter
As far as what kind of pan to use when making pancakes, the best option is an electric griddle…
An electric non-stick griddle makes flipping your pancakes much easier.
But if you’d rather cook your pancakes on top of the stove or don’t have an electric griddle, use a large, about 12,” non-stick skillet with sloping slides….preferably cast iron.
Cast iron will give you even heat distribution allow you to brown your pancakes without having to use tons of butter.
Heating the Pan
Heat your pan or skillet over medium heat until drop of water sizzles..
Heat a little bit of vegetable oil…(for other types of oils to cook with, check this previous post out)…
Avoid using regular butter because the butter will be more likely to burn and make your pancakes turn out funky tasting.
Reduce heat to medium-low.
Muffins can be another healthy breakfast food…
…but store-bought tend to be fairly calorie-dense, usually contain preservatives and other hard-to-pronounce ingredients, and tend to be very high in sugar…oversized nutritional disasters packed with tons of calories and fat and little protein.
Instead make your own muffins…they are so easy to bake and freeze in bulk…not to mention cheaper.
The following base recipe allows you to be creative by adding different fruits or nuts…and is totally sugar, oil, and gluten free.
Fruits and nuts may add calories, but are worth it. Dried or fresh fruits…such as raisins, cherries, blueberries, apples…are packed with antioxidants. Nuts…such as walnuts, pecans, almonds… provide heart-healthy fats.
The carbs in the whole-grain flour will help fuel your muscles, and the high fiber will keep you feeling full.The substitution of applesauce for oil reduces the fat content of the muffins.
2C whole-grain flour
1 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon baking soda
1/4C ground flaxseeds
2tsp baking powder
3 ripe bananas
1/2C unsweetened apple sauce
1C unsweetened almond milk
1/2C dried, fresh, or frozen fruit (optional)
1/2 cup chopped nuts (optional)
Preheat oven to 350. Fill a muffin tin with 12 paper muffin cups.Mix dry ingredients together in a large bowl. Slightly beat the eggs. Mix in the milk and applesauce. Add wet ingredients to the dry mix. Stir until just combined, sprinkling in the nuts or fruit. Spoon into muffin cups. Bake for 15 to 18 minutes or until muffin tops are golden brown.
Fill the muffin liners 3/4 of the way up.
Bake for 20 minutes.
Let cool for 5 minutes before serving.