Basic Waffles

Hankering for summer fruit, whipped cream, and Belgian waffles, we bought a waffle maker last year. After having it languish in the kitchen cupboard for months, we dusted it off and put it to work a couple of days ago. 

The result? Perfect waffles, every time. What we bought was a flip-style waffle maker - turn it over as soon as your pour in the batter. Our waffle maker is similar to the kind often found in motels that dangle a free breakfast as an inducement for you to stay. 

In our minds, the only thing that sets our waffle maker apart from the sturdier, larger, heavy-duty makers in those motels is that home waffle makers lack an audible alarm. 

Instead, a little light turns off when the waffle’s done, but who wants to hang around waiting for it? And so we set the kitchen timer for 4 min., which worked well. Waffle makers with audible timers are available at roughly five times the price we paid: Thanks, but no thanks.  

Whether you use one of these fancy flip-over makers or the smaller traditional type, waffles are a delicious breakfast or brunch. The leftovers freeze beautifully, so leggo your Eggo to save yourself some money, in the long run.  

The amount of batter you use depends on the make and model of your waffle maker. Our large, flip-over type uses approximately 1/3 c. (80 mL) for each waffle. Smaller waffle makers use less batter. Because there are so many makes and models, I can’t provide a fixed figure, but  you’re far better to under-fill, rather than over-fill, them. Although the flip-over type has captured my interest and my heart, but using any type of waffle maker is fun.

Very important: The interiors of the standard, no-flip models require a good spray-grease between waffles (and especially for the first waffle in the batch). Newer waffle makers such as ours have a non-stick surface and need no greasing.

I’ve rewritten the recipe below from the (confusing, poorly written!) one that came with our waffle maker. Fill the pockets with fruit or whipped cream if you want, but in the the Time Zone and at the Latitude where we live, we use only butter and maple syrup during these cold months.  

Basic Waffles:

2 c. (500 mL) all purpose flour 

1 tsp. (5 mL) baking soda

2 tbsp. (30 mL) sugar 

1/4 tsp. (1.5 mL) salt

2 eggs, separated

2 c. (500 mL) milk

1 tsp. (5 mL) vanilla extract

1/3 cup (80 mL) melted butter or margarine, at room temperature 

Into large bowl, sift combined flour, baking soda, sugar, and salt. Make an indent (a “well”) in dry ingredients; set aside. In medium bowl, using electric mixer, beat together egg yolks, milk, vanilla, and melted butter or margarine. Pour liquid ingredients into “well” all at once. Combine just until mixed; over-mixing will toughen waffles. Batter will be slightly lumpy. 

Using clean blades of electric mixer, beat egg whites into stiff peaks; fold into waffle mixture just until combined. 

Preheat waffle maker. When indictor light turns off and waffle maker reaches desired heat, spoon 1/3 c. (80 mL) batter into center of waffle maker. Immediately close lid, flipping to distribute batter evenly or following “how to use” instructions in waffle maker’s manual. 

Using a large waffle maker such as ours, this easy recipe produces five delicious waffles. However, that’s highly variable. I’ve seen waffle makers shaped liked a heart, a leaf,  and other fripperies. A smaller waffle maker will, of course, produce fewer waffles … But what does it matter? Every waffle will be gone in no time flat.