waffles

[Leanne]

I just got a waffle iron. I've never made waffles before. I found a recipe that calls to have the eggs separated & the egg whites beaten until fluffy. Is that really necessary, or is that just a fru-fru way of making waffles? I really just wanted to use egg substitute, but I can't beat that to make it fluffy.

[sneezles]

I rarely make waffles from scratch as everyone is usually starving in the morning. I use Pioneer Baking Mix and substitute the equivalent of eggs with the egg beaters and I use low-fat buttermilk instead of low-fat milk.

[This message has been edited by sneezles (edited 09-11-2000).]

[Leanne]

Thanks for the prompt response! I knew I could just put the eggs in there & my fiancee insisted I couldn't - but he never cooks - so why on earth did I listen to him?!?

[This message has been edited by Leanne (edited 09-11-2000).]

[MrsReber]

Wow, this is very very eerie. Last night I ran into my waffle iron, safely tucked away in the cabinet. I was thinking I'd have to start a thread asking how to make good waffles- and here's a waffle thread! I have a regular waffle iron and a belgian (belgium??) waffle iron. When I make waffles, they tend to be soggy for some reason. I don't know if I'm not cooking them enough? But I'd hate to burn them. I have tried several different recipes, too, so I am of the opinion that it's me and not the waffle iron. Does anyone have any great tips to share?

Leanne- my thoughts on beating the egg whites would be that it might make the batter lighter in texture. There are so many recipes for waffles out there with different consistencies.

[This message has been edited by MrsReber (edited 09-11-2000).]

[lindrusso]

I tried to make waffles from scratch once but didn't like them. Then I tried Bisquick and thought they were great - using a Belgian waffle maker. After I did that, I never tried a from-scratch recipe since Bisquick seemed to do the trick! I'm no longer a fan of Bisquick pancakes since my mom started sending me stone-ground mixes from a mill she works at, but it still works fine for waffles!

As for the soggy part, maybe they weren't cooked long enough or maybe the iron wasn't hot enough? Anyway, I cook the waffles until they stop steaming - or until most of the steaming has subsided. Once the steam dies down a bit, I check them and keep cooking until they are a nice, golden brown.

This is making me hungry!

[Beth H]

I use the Aunt Jemima mixes for waffles in my Belgian waffle iron. I always make pancakes from scratch, but when I tried different waffle recipes, they always turned out flat, heavy, or just unedible! On the other hand, the mix is good every time. I buy the package where you have to add egg and oil.

[Kelly]

I always make the waffles from scratch; the kids want them at least once a week. I usually make a double batch and freeze any extra for a quick breakfast during the week.

Here's my tried & true recipe from Betty Crocker.

2 eggs
2 cups all-purpose flour
1/2 cup vegetable oil (or melted margarine)
1 3/4 cups milk
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt

Heat waffle iron.
Beat eggs with whisk until fluffy; beat in remaining ingredients just until smooth.
Pour batter onto center of waffle iron. Bake until steaming stops, about 5 minutes.

As far as the soggy-ness goes, if you don't have the iron hot enough, the waffles don't cook correctly and get soggy. My waffle iron has a heating light that goes out when it's ready. I always wait until the light goes out, pour on the batter, (the light comes back on) and then cook until the light goes out again.

[Beth]

My usual waffles are sourdough baked in a Belgian iron on top of the stove, and they use separated eggs. The beaten egg yolks do make a lighter texture. Many recipes with whole eggs work great, but you might be disappointed if you use whole eggs in a recipe that calls for beaten egg whites to be folded in.

On the soggy waffles, two thoughts: 1) make sure your waffle iron is getting hot enough, and 2) my waffle recipe is the same I often use for pancakes with butter added. I think the butter is partly responsible for that crispy outside. If you go very lowfat, you might have a harder time getting that crisp outside.

[MrsReber]

Thanks for the suggestions to cure my soggy waffles. I do have a light that comes on to tell me when it's ready (or is it off? It's been a while) Anyway, I am always afraid of overcookiing them and burning them. I think the butter might be the answer, as Beth had mentioned. I absolutely love Belgian waffles and haven't been able to find a really good light crispy recipe. Most of them seem so heavy. But I won't give up! My husband isn't too big on waffles unless there's ice cream to go along with them, so I usually end up just making them for myself.

[Mamasue]

This hint might help with soggy waffles. I either read it somewhere or from a cooking show on TV......after removal of waffles from iron, take the waffle and flip it back in forth in your hands quickly(becareful not to burn yourself) and then do not set on a plate until ready to eat. The reason for this action is that the moisture from the waffle coming from iron needs to be released by air flipping for a few seconds and placing on plate right away keeps the moisture trapped which results in a soggy waffle. I know this sounds strange but I have tried this and it does work. I don't make waffles very often because I am the only one who likes them.

[MrsReber]

Mamasue, that actually sounds like the problem I have. The waffles always seem perfect at first and then after I put them on a plate, they get soggy in about 10 minutes. I will definitely have to try that- or maybe place them on a wire rack rather than a plate. Thanks for the tip!

[BeckyM]

This thread is making me slightly jealous of the people whose families like waffles. My husband normally likes anything I'll make, but he really doesn't care for waffles much, so my poor waffle iron sits in our basement unused. I've never actually tried making them for him though, so maybe I should just make them someday, spring them on him (I know he'll at least try them), and see if they're better than he thought they'd be. http://www.cookinglight.com/bbs/wink.gif

I'm in awe of MrsReber and Mamasue (and maybe there were others) who said they make waffles just for themselves. I just don't want to make that effort if it's only for me, so I'll pour a bowl of cereal instead. http://www.cookinglight.com/bbs/smile.gif

[sneezles]

I use a cake rack to cool the waffles, I'm not sure that flipping them would be very successful for me that early in the morning. I once read something similar for toast, leave it in the toast to cool for a few seconds.

[Mamasue]

MrsReber...there is nothing worse than soggy waffles...your welcome...anything that can help.

BeckyM....sometimes when the DH is not having supper, I will make waffles for me or pancakes. I don't know about anyone else, but I sometimes love to have breakfast food at dinner time..probably because I crave it or just not in the mood for making a meal just for myself. http://www.cookinglight.com/bbs/biggrin.gif

[Nanci]

These aren't for Belgium waffles, but it is a recipe I have enjoyed for several years.

Exported from MasterCook *

Whole Wheat Yeast Waffles

Recipe By :CL - Jan./Feb. 1988
Serving Size : 12 Preparation Time :0:45
Categories : Breads Breakfast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast
2 tablespoons sugar
1 cup warm water -- 105 to 115 degrees
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup nonfat dry milk
1/4 teaspoon salt
3 tablespoons vegetable oil
3 each eggs

1. Combine first 3 ingredients in a large mixing bowl; let stand 5 minutes. Add all-purpose flour and next 5 ingredients; beat at medium speed of an electric mixer until blended. Cover and chill 8 hours.
2. Coat a waffle iron with cooking spray; allow waffle iron to preheat. Stir batter; spoon 1/4 cup batter per waffle onto hot waffle iron, spreading batter to edges. Bake 5 minutes or until steaming stops. repeat procedure with remaining batter. Yield: 12 (4 inch) waffles


- - - - - - - - - - - - - - - - - - -

Per serving: 140 Calories (kcal); 5g Total Fat; (30% calories from fat); 5g Protein; 19g Carbohydrate; 47mg Cholesterol; 78mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

I haven't had a problem with soggy waffles. I usually transfer to warm plate in the oven (set on warm) while I cook the rest. I also have a recipe for Buttermilk Lemon Waffles which are pretty good. Let me know if you want me to post.

[Leanne]

Thanks for all of the responses! That's amazing. I think I might order the online flour that was mentioned.

[Beth]

Nanci, please post the Lemon Buttermilk Waffle Recipe. Here's the Sourdough Waffle recipe I usually use:

Sourdough Waffles or Pancakes

2 eggs, separated
½ tsp salt
2 cups sourdough starter
2 T sugar
1 tsp baking soda
2 tsp water
FOR WAFFLES: ½ cup butter, melted and cooled

Beat egg yolks with salt until thick and light. Add starter and blend well. In another bowl (or 2 cup measuring cup), beat egg whites until stiff, gradually adding the sugar. Fold into the starter mixture. (For waffles, add melted butter.) Dissolve soda in water and gently fold in. Cook on griddle or in waffle iron.

Note: my starter can vary somewhat in how thick it is. Once you’ve made this recipe a time or two, you will get a feel for whether you will want to adjust the batter. It’s best to adjust the thickness of the batter before you add the egg whites -- you can add a couple of tablespoons of flour (whole wheat, if you like), or I’ve added uncooked Malt O’Meal cereal to thicken, or stir in a little more water to thin. Other variations: 1) I have also added leftover pumpkin pie mix and a little pumpkin pie spice; 2) add chopped tart apple (granny smith or similar), cinnamon and chopped nuts; or 3) add chopped pecans to the batter or on top.

[Grace]

Ok,

I make waffles two or three times a week for my husband and myself. I have a Villaware Belgian Waffle Baker. I read several reports on different waffle irons and Villaware came out on top, so that's what I bought. (Not too expensive either, like $35 or $40?). Anyway, I experimented with lots of different recipes, and I liked a lot of them, mostly the ones with the folded in beaten egg whites, but they were a little too time consuming to make on a weekday morning.

Then I attended the National Restaurant Association Convention here in Chicago in May, and there was a booth there with "Carbon's Golden Malted Waffle and Pancake Flour" - the kind a lot of restaurants use. They were making Belgian waffles at this booth, and of course I tried them, and they were AWESOME! So I "traded" one of the sales guys a 3 lb. bag of Waffle mix for a couple bags of our Seattle's Best Coffee (we had a booth there too), and my husband sure was happy! That's how I started making them so often! Well, that bag didn't last all that long, so I have been ordering more directly from the company. It's expensive, but something you might want to try, especially if you're having company. They're easy to make too- just add an egg, a tblsp. of melted butter and 2/3 cup of buttermilk. Then just stir and bake. REALLY good! Light and crispy. Here's the link for anyone who's interested...
www.goldengourmet.com/products.html (http://www.goldengourmet.com/products.html)

I just ordered a case of 6 large canisters... That won't last long around here!

Grace


[This message has been edited by Grace (edited 09-12-2000).]

[MrsReber]

Thanks Grace! I will definitely check out that site for the waffle mix! I am forever in search of the light and crispy belgian waffle. Becky, I bet if your husband had waffles and ice cream (like mine does) his opinion would change! I have a few recipes for sweeter dessert waffles, too. My husband wants to try those with ice cream! And I say- make them for yourself! You deserve it! I only make them on weekends. No time at all during the weekday.

Okay, I did it- I ordered 2 cannisters of flour. I really wanted the cookbook, but it looks like you have to order the whole package (1 cannister, the apron and the cookbook) but it seems like a deal at $19.95.
They do have recipes on the website, though, so maybe I'll just have to try those.

[This message has been edited by MrsReber (edited 09-12-2000).]

[Cyn]

Beth, would you post that recipe for your sourdough waffles. Those sound yummy.

Meanwhile here's one of my new favorites from the Victory Garden Cookbook. The sweet potato waffles are light, a little sweet and a nice change. They taste like a regular waffle with a hint of sweetpotato. It does call for separating the eggs but doesn't seem to take too long to put together. (I normallu start the sweet potatoes before I stagger to the shower.)

Sweet Potato Waffles

1/4 cup butter
3 tsp. baking powder
1 1/2 cups flour
1 tsp. salt
1/4 tsp. nutmeg
3 separated eggs
1 cup mashed sweet potato
1 cup milk

Melt butter and set aside to cool.

Sift dry ingredients together.

Beat egg yolks, then combine with milk, sweet potatoes and butter.

Stir in dry ingredients. Set aside.

Beat egg whites into soft peaks.

Fold sweet potato mix into egg whites.

Cook on heated waffle iron.

[Beth Y]

Okay, I just had to reply to this. We have waffles fairly often and I make them two ways depending on what type of mood I am in and how fast we want to eat. When in a hurry, I make them with Low Fat Bisquick and follow the recipe on the box.

HOWEVER, when I am feeling extravagant, I use Martha Stewart's Waffle recipe (Geez, I despise that woman, but her recipes are usually great!) I will post ASAP. It requires whipping the egg white separately and takes a million bowls (or so my husband says) but they are amazing. My husband complained the whole time I first made them about how much trouble they were and then he put the first bite in his mouth and said, "Wow, those are the best waffles I have ever eaten." I will try to dig up the recipe tonight.

[DanaSD]

Waffles with egg white separated in beat until fluffy are definately the best - light and crisp but definately more work than Bisquick mix. I make the Bisquick weekly and every once in a while waffles from scratch with separated egg whites. Relatively simple methods (compared to most Martha Stewart recipes) from Better Homes and Gardens New Cook Book and The Fannie Farmer Cookbook.

Soggy waffles - just stick them in the toaster or oven to crisp them. I usally make a large batch on the weekend and then toast a few in the toaster on weekdays.

[Ralph]

Grace,
You've piqued my interest w/this flour mix. I have a question, though. We have only a standard waffle maker, not Belgian. Would this mix work well that way, too?
Thanks.

Originally posted by Grace:
Ok,

"Carbon's Golden Malted Waffle and Pancake Flour" - the kind a lot of restaurants use. They were making Belgian waffles at this booth, and of course I tried them, and they were AWESOME!


[This message has been edited by Grace (edited 09-12-2000).]

[Susan]

This morning I successfully made my first-ever batch of waffles with my MIL's waffle iron that I borrowed --Yippee! Anyway, I used the following recipe that someone had so graciously posted on another thread. They turned out well and now I am going to make another double batch this afternoon to freeze. Thank you to the person who posted this recipe initially (sorry I don't remember who).

~~Susan~~

Multigrain Pancakes

SOURCE: Cooking Light YEAR: March 1997 PAGE: 48

INGREDIENTS FOR 4 SERVINGS:
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
2 tablespoons yellow cornmeal
2 tablespoons brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/4 cup plain fat-free yogurt
1 tablespoon vegetable oil
1 large egg

INSTRUCTIONS:
A high-carb, low-fat breakfast will give you plenty of energy to hit the
slopes without weighing you down like a fat-heavy meal of bacon and eggs.
(Recipe by Steven Petusevsky)

1. Combine first 7 ingredients; stir well. Combine remaining ingredients; stir
well. Add to flour mixture, stirring until smooth.

2. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or
nonstick skillet. Turn pancakes when tops are covered with bubbles and edges
look cooked. Serve with maple syrup and low-fat granola, if desired. Yield: 4
servings (serving size: 3 pancakes).

NUTRITIONAL INFORMATION:
CALORIES 82 (25% from fat); FAT 2.3g (sat 0.6g, mono 0.7g, poly 0.7g); PROTEIN
3.1g; CARB 12.7g; FIBER 1.1g; CHOL 20mg; IRON 0.7mg; SODIUM 118mg; CALC 75mg

[CL Fan]

Yum! I will have to try some of these recipes! I usually use Reduced Fat Bisquick. I've tried a few multigrain recipes, but none that taste great.

I frequently top with fresh bananas, strawberries, blueberries - takes them to a whole new level & nutritious too!

[BarbaraL]

My family loves waffles and pancakes, but since hubby and I fight the battle of the bulge, we don't have them very often. I use the recipe in Joy of Cooking. It also calls for separated eggs; you beat the egg whites and add them at the last minute. They're fabulous (but I want to check out that Golden Malted Waffle flour). I never heard of passing the waffle back and forth in your hands; our waffles don't get soggy, because we eat them immediately! However, since I only have 3 in my family, we usually have leftover batter. I make the waffle and let it cool (and it does get soggy -- will try the cake rack trick), then freeze it -- on busy days, I briefly microwave it then pop it into the toaster oven. Not as good as fresh, but better than an Eggo.

[Grace]

Hi Ralph,

Yes, I would imagine you could use any waffle iron, as the mix says it's for pancakes too.

Also, I didn't mention it in my post before, but the instructions on the mix call for water. The guy who works for the company that I met at the booth at the Restaurant Show told me it's much better if you substitute buttermilk for the water (which I always do). Also, the mix calls for twice as much melted butter as the guy recommended, so cut the melted butter in half. Mine turn out great every time! For those that are interested, the ingredients are: Wheat Flour, Cornmeal, Malt, Milk, Salt, Sugar, Baking Powder and Flavoring. Maybe it's the cornmeal that makes them crispy??? Who knows, but they are always crispy, but I will admit they do turn soggy if you don't eat them right away. I like the idea of putting them on a cooling rack or keeping them in the oven. I also have a convection oven, and I've frozen leftovers and reheated them in the dry swirling air of the convection oven and they come out perfectly!!! Good luck, everyone, and thanks also for all of your suggestions. I will be trying the multigrain ones on the weekends, as normally we only eat whole grain bread (but so far, hadn't found a whole grain waffle that I liked!). I'll give a review once I've tried them.

[Kristilyn1]

The first thing I bought when I moved away from home at 18 was a waffle iron. 13 years later I still have it! We didn't have furniture--but we had waffles!

I didn't post it--but the CL multigrain pancake recipe is my favorite "waffle" recipe. I like to also add a smooshed banana to the recipe or wild blueberries. I prefer waffles but my boys love pancakes, so we've been eating those quite a bit lately.

Kristi

[Susan]

Just curious...what does everyone put on top of their waffles besides the typical syrup? Since I was a kid I loved to put peanut butter and jelly on mine!

~~Susan~~

[MrsReber]

I have always loved strawberry jelly on regular waffles. On Belgian waffles, I like cut up strawberries and just a wee bit of syrup and a sprinkle of powdered sugar. I rarely, if ever, put butter on them. Too much syrup will take away from the crispiness.

[BethH]

Darling SO introduce me to peanut butter and syrup on waffles. Its not light but oh, is it tasty!

[Nanci]

Beth,

Here is is!

I am still kicking myself for throwing out the hard copies of my old mags.

* Exported from MasterCook *

Buttermilk-Lemon Waffles

Recipe By :CL - Jan/Feb 1988
Serving Size : 8 Preparation Time :1:00
Categories : Breads Breakfast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water -- sparkling lemon flav
1/2 cup water
2 tablespoons buttermilk, blend
3 tablespoons vegetable oil
1 teaspoon lemon rind -- grated
3 each eggs -- separated

1. Combine first 5 ingredients in a medium bowl; stir well and set aside.
2. Combine water, buttermilk, oil, lemon rind, and egg yolks in a small bowl; stir with a wire whisk until blended. Add to dry ingredients, stirring just until moistened.
3. Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form; gently fold into flour mixture.
4. Coat a waffle iron with cooking spray; allow the waffle iron to preheat. Spoon 1/3 cup of batter per waffle onto the hot waffle iron, spreading batter to edges. Bake for 4 to 5 minutes or until steaming stops. Repeat procedure with remaining batter. Yield: 8 (4-inch) waffles.


- - - - - - - - - - - - - - - - - - -

Per serving: 162 Calories (kcal); 7g Total Fat; (39% calories from fat); 4g Protein; 20g Carbohydrate; 70mg Cholesterol; 289mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Michelle H]

These waffle ideas sound wonderful. One of my favorite toppings was learned as a child visiting my grandparents in Germany. You could buy waffles at the city markets with applesauce and powdered sugar on top. You then fold it like a taco and eat it. Yum!!

[Beth]

Thanks for the Lemon Buttermilk Waffles recipe. The sparkling water is an unexpected twist, but I have seen soda in a few baked goods. We'll have to try them.

Had sourdough waffles last night. Topped mine with pecans and maple syrup. I usually like my fruit better on the side.

[BarbaraL]

I like Polaner pourable fruit (strawberry) on my waffles. If you really want to be decadent, add some whipped cream too. Yum!