Just read a post on Waffle ‘secrets’ and I have to say, I agree with some of the writer’s points but I disagree strongly with others. So, I’m going to ensure that you get the straight-up low-down on Waffling here and now. First, plug in your Waffle iron so it will be perfectly pre-heated and ready…
The perfect stack.
Care and handling of the Batter
The are many Waffle Batter recipe, but whichever you use, always follow the following tips and techniques to respect the ingredients, and ensure you get the texture and flavour you want in the finished product:
- Be sure to add enough Baking Powder. Your recipe may also include or call for baking Soda and an acid, like Lemon Juice or white Vineagar. Just do what it says. Always add the wet acid to the wet ingredients bowl and the dry Baking Powder or Soda to the dry bowl. You don’t want wet and dry to come into contact until the last moment.
- Don’t forget a teaspoon of Vanilla Extract.
- Don’t forget a tablespoon of Sugar or an equivalent dose of any other Sweetener of your choice.
- Add lots of fat to your batter so it will not stick to the iron. I usually use a blend of melted Butter and Corn Oil.
- Blend all dry ingredients together thoroughly in one bowl and all wet ingredients in another. This allows all powdered Spices and other ingredients to be distributed evenly through the batter.
- Pouring wet into dry should be your last step in assembling the batter.
- Whisk slowly and gently, so as not to b eat out the bubbles.
- Let the leavening develop (develop bubbles) for a few minutes before starting to pour the Waffles.
Preparing your iron
If you don’t have a modern, no-stick iron, you’ll want to make sure the cast iron plates are well-seasoned to ensure that the waffles don’t stick.
- Pre-heat the iron thoroughly to the temperature specified in its instructions.
- Always use a ladle to measure out out your batter onto the iron so you get perfect, uniform Waffles start to finish.
- DO respect the instructions for each specific iron about how long to cook your waffles, and DO turn if instructed to do so part way through cooking.
- DO NOT rush your Waffles on the iron. Leave them alone for the entire recommended cooking time. Don’t even think about lifting the lid for a quick peek.
- Make sure your Waffle iron comes back up to ideal temperature before pouring the next waffle. You’ll sacrifice crispiness and the golden brown finish you’re looking for if you start a Waffle on a ‘cold’ iron.
- Always use tongs to tease your finished Waffles out of the iron, and transfer them to the serving platter.
- Always hold your finished Waffles in the oven on a heat-resistant plate or pan until the whole batch is cooked. Cover them lightly so they neither dry out nor get soggy. Keep-Warm oven temperature is 170 F.
Serving your waffles
This is entirely up to you. But:
- I recommend that you keep any waffles left on the plate, after they go around the table for the first round, under a light cloth. They’ll stay warm longer and won’t dry out.
- I also recommend strongly that you set the table down to the last detail before you bring the platter of Waffles out from the oven. Even pour the Coffee and Juice. You want the butter nubs folks put on top of their stack to melt just like in the TV commercials.
- Maple Syrup, Fruit Compotes and Syrups, and other sweet toppings like Honey, Molasses and Golden Syrup are traditional toppings for Waffles. You family tradition may hold something entirely different sacred for Waffle garnishing. Go for it! A Waffle is like a lovely, golden, slightly sweet blank canvas for any number of menu items…
General considerations
Make lots! Once you’re crowned the Monarch of Waffle Land, you’ll have no trouble at all getting rid of them!
~ Maggie J.