I have discussed some important issues here on my blog.
I told stories of my affair with a man who, I eventually found out, had a wife and kids.
I have detailed my involvement in political campaigns, and opened my comments to discussion and often contentious debate.
Today, I have what may be the most important topic to ever be broached in cyberspace.
The topic: the recipe for perfect breakfast waffles.
While shopping in a thrift store, I stumbled upon an somewhat-older waffle iron, a huge juggernaut of an appliance with a spacious square grill made of removable iron plates. It drains so much electricity, when I plug it in the lights in my kitchen go slightly dim. There is no safety switch, so if I forget to unplug it I could feasibly burn down the entire building. That's power. I love this thing.
I am happy to tell you I have cooked waffles, from scratch, many days in a row while experimenting with different flours, ratios of baking soda/baking powder/eggs/etc., and throwing in extra flavors from time to time.
Oh, delicious waffles, how I love you so. Your crusty goodness brightens my morning with each savory buttery crackling bite topped off with sweet syrup. And you're so easy to make! Never again will I stoop so low to buy a boxed mix.
Do you, dear readers, have tricks for waffle-making? Cough it up, it's time to share. Here's what I do:
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup whole wheat flour, or spelt flour for a nuttier taste
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup low-fat buttermilk
- 2 tablespoons unsalted butter, melted
- 1 large egg
1) Mix flours, sugar, baking powder, baking soda, and salt. Set aside.
2) Crack egg into separate mixing bowl. Slightly beat, then drizzle in melted butter while beating, until mixed. Then add buttermilk.
3) Pour liquid mixture into dry, and fold in using a spatula (lightly sprayed with cooking spray, so batter doesn't stick). Gently mix until moist, but still retaining some lumps of dry batter. This won't take longer than a minute or two. The less you mix, the better.
4) Let stand about 5 minutes.
5) Plug in waffle iron while batter stands. Turn up the heat, hotter is better. Grease with butter flavored spray.
6) Batter should have slightly puffed up and thickened. Batter should NOT be runny; that's pancake batter. Ladle waffle mix onto griddle, leaving space at the edges. No need to over-ladle in mix, and spill excess batter.
7) Leave iron closed for several minutes. The myth is that once the waffle iron ceases steaming, it's finished, but I find that it needs an extra few minutes to properly crisp.
8) What did I just say about opening the waffle iron? Don't touch it. I know you want to peek in and look. But once you open the waffle iron, it's time to take it out, no more proper cooking will happen. If you want to cook it more, put it in your toaster.
Optional: you can add extra ingredients to the batter, i.e. powdered hot chocolate mix. Compensate for the reduced rise in the batter: separate the egg whites and beat until soft
peaks (NOT stiff peaks, this is not a meringue), and then fold into batter when you add wet ingredients, to give a little extra rise to the
waffle.