Thursday, 19 June 2014

Waffle Recipe Request

This morning as a special Corpus Christi treat, I fired up the waffle maker left in Edinburgh by an American friend. Unfortunately, I used an English (Jamie Oliver) recipe and his waffles did not taste like proper American waffles as made by my proper American dad (b. Chicago). Yarg. I came across a similar problem in Poland, where waffles are called gofry but are toooooo crispy.

Dear American readers, please share your waffle recipes!


lauren said...

My mother's waffles rely on buttermilk, but I am presuming that is not easy to come by in Scotland! The advantage to buttermilk is that it makes the waffles light and fluffy without having to separate the eggs, beat the whites, etc.

For a buttermilkless version, perhaps try these?

Seraphic said...

That one looks AWESOME! Thanks! I think the secret is the 2 eggs and the canola oil, for as I made this mornings' waffles, I was pretty sure veggie oil was necessary to my dad's version.

I can "make" buttermilk by mixing some lemon juice into milk.

sciencegirl said...

I've tried the lemon+milk buttermilk substitute, and it doesn't make them as fluffy. It has the acidity to react with the baking soda, but not the thickness. Buttermilk is really thick, so it makes for a richer batter. A mix of milk and yogurt helped get the consistency better.

lauren said...

Well, if you can find a good substitute, these are the waffles we had every Sunday for lunch growing up. You can freeze leftovers and then just pop them in the toaster in the morning.

Buttermilk Waffles

1 3/4 C flour (Use up to half whole wheat or throw in a little oatmeal for more heft)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 C buttermilk
1/3 C canola oil
2 eggs

Sift together dry ingredients. Mix liquid together, then add to dry. Don't overmix. Pour onto preheated waffle iron.

Anamaria Scaperlanda Biddick said...

Buttermilk-free American waffles, from Cuisinart's Recipe book:
(makes 16 waffles. yes, incredible. I just freeze half of them and put them in the toaster oven, if we don't have company)
6 cups all-purpose flour
1/4 cup plus 2 T granulated sugar
3 T baking powder
1 1/2 t baking soda
1 1/2 t salt
5 1/4 c milk
1 c plus 2 T veg. oil
6 large eggs, lightly beaten

Combine all ingredients, in order listed, in a large mixing bowl; whisk until well blended and smooth. Let batter rest 5 minutes before using.

I prefer the Nutty Wheat Waffles, though. Same method, also makes 16 waffles. here are the ingredients:

3 c all-purpose flour
1 c whole wheat flour (I've also done 2 & 2 with good results)
1/4 c granulated sugar
2 T baking powder
1 t salt
4 c milk
3/4 c veg oil
4 large eggs, lightly beaten
1 c finely chopped nuts (pecan, walnut, almonds, hazelnuts, etc)

Seraphic said...

Thank you! And guess what else my mum brought from Canada? Aunt Jemima pancake batter! It works for waffles, too.

But natually it is much better to make waffles from scratch!