Well, this was another of the recipes I was pretty sure I’d absolutely have to make before any steam on this project ran out, and it was a good choice (we are still taking photos, but bloggage has been slow due to a multitude of other need-to-dos). The photo in the book is particularly awesome – but we just had ours with maple and/or golden syrup.
Americans like waffles for breakfast with honey or maple syrup – perhaps an acquired taste early in the day [ed: perhaps the author here was your typical late colonial marmalade on dry toast eater...]. We serve them for a delicious desert, topped with ice cream and caramel sauce, bought or home made. And it is such an easy recipe – everyone can make their own waffles
The ingredients for this one are pretty simple. It’s essentially a batter. You mix it up, then put onto the waffle iron. And therein lies the rub. If you don’t have a waffle iron you’re going to be looking at crepes instead. In this case TradeMe was my friend.
- 2 eggs, separated
- 1.5 cups milk
- 2 cups plain flour
- 1/2 tsp baking powder
- 1/4 cup sugar
- 60g butter
- 2 tbsp cold water
We made the recipe this way initially, but have since swapped out the dry ingredients for a gluten-free cake or bread mix. It’s a bit easier on Dad’s stomach.
The first and most difficult part of this recipe if you’ve never tried it is separating the eggs. There are two ways to do this. One, ask someone else. Or two, crack the eggs, and gently separate the two halves. Try to ensure that the yolk stays in one half, and the white tips out into a waiting bowl beneath. Carefuly tip the yolk back and forth between the two halves until all the whites are separated from the yolk. Then put the yolk into a separate bowl.
Now, you don’t have to worry if *all* the white is separated and some ends up in your yolks. But, you really do have to be careful that absolutely no yolk ends up in the whites.
Once the eggs are separated beat the whites until they form white fluffy peaks. This can take a little while, but hang in there and be patient.
Set the whites aside and add the milk to the yolks, and sift in all the dry ingredients.
Mix these ingredients together to form a smooth batter. It should be relatively liquid. If you’re not sure, add a little more milk. If there is too little milk the waffles will be tough.
Next microwave the butter very quickly (15secs on high is usually enough), then add the cold water to cool it a little.
Right, you’re almost in waffle-town, so switch on your electric iron.
Now for the final tricky part. “Folding” is the art of turning an ingredient into another, and stands in direct contrast to ‘beating” ingredients together. Folding means you turn them together very lightly, usually until only just combined.
So, put your white whites into the main bowl.
Photos can’t really do this method justice. You need to kind of drag the whites through the batter until they’ve more or less dissolved in. You also need to be conscious of keeping the air in, because it’s those wee bubbles that will make the difference to the texture of the waffle.
And with that you’re all set. Brush oil onto your iron, or use a spray as we did.
Next, ladle some batter into the iron.
When the waffle is golden-ish brown, you’re done!
I’m genuinely glad I got motivated to complete this one. The waffles are delicious, and it’s a refreshing break for a gluten-free diet. Why? Because so much food that GF tries to duplicate is just awful. I’ve avoided things like GF bread because what makes bread great is… the gluten.
The recipe itself requires a little finesse in the mixing and liquid-dry ratio, but the end result has been pretty consistently good. Also, if you make too much they freeze really easily. Pancakes on the other hand, do not.