Laissez Faire

Letting Life Lead

Diary of an Inconsistent Cook #18: Waffle Time

I have an old Belgian waffle maker that I am pretty sure I got as a Christmas gift when I first moved out, or it might be one of the things my mother never used and gave to me when I  moved out because she doesn’t like stuff and clutter.   Yeah, I fell far from that tree.     I am always looking for new recipes to try and experiment with.   I particularly like recipes that are hard to screw up.   As far as waffles, I don’t want to bother with a two part system of separating the whites and whipping them.    The recipe needs to hold up to just having the egg dumped in there without it tasting too egg-y.    I have lately been using is The  Best Waffle Recipe from food.com with some changes.    I have to say that it has held up to some major abuse including substitutions like vegetable oil instead of butter, yogurt, yogurt whey, and orange juice.  They don’t come out perfect, but so far there have been no leftovers no matter what dastardly thing I do to the recipe.

IMG_1360

The trick to a good waffle is to not peek until that light goes out.

The great thing about a Belgian waffle maker is that it makes a gigantic waffle which holds all the butter, fruit, and syrupy goodness.  The bad thing about only having one is that when you have four people it takes a while to make enough.  Mine can take up to a cup of batter, but it’s a hungry house and even the three year old can eat one by himself.

Waffle Recipe

1 1/3 cups of flour
4 tsp baking powder
2 tsp sugar
1/2 tsp salt
1 large egg (the original calls for two eggs separated)
1/4 – 1/2 cup of vegetable oil (the original calls for 1/2 cup of butter; apple sauce would also work)
1 3/4 cup of yogurt/milk/whey/orange juice   (the original calls for milk only; I use what I have)

Deliciousness.

Deliciousness.

This was all that was left of the five I made and even then I had to shield it from sticky fingers.  This one is mine!  Everyone step away from the waffle!

Do you have a favorite waffle recipe?   Do you separate the eggs or just go all in?

 

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6 comments on “Diary of an Inconsistent Cook #18: Waffle Time

  1. reallifemarti
    February 19, 2015

    Lazy truth, I’ve used mine to toast and press sandwiches. Judge not!

    Liked by 1 person

    • Laissez Faire
      February 19, 2015

      That’s ingenious!

      Like

      • reallifemarti
        February 19, 2015

        In the latest Southern Living magazine they have grits recipes that are made on a waffle iron. Oh I can’t wait to try!

        Liked by 1 person

  2. Rose Red
    February 20, 2015

    I think the separating is so you can beat up the whites and make them fluffier. I am impatient and just beat the whole eggs before they go in. I prefer 2 eggs for the texture.

    My waffle iron broke awhile back. I’m so hungry now. Time to start scounting the thrift shops for a new one!

    Liked by 1 person

    • Laissez Faire
      February 20, 2015

      You’ll hit the jackpot if you find one with the removable grid plates!

      Like

      • Rose Red
        February 20, 2015

        Yes! I grew up with one like that. My mom made such good waffles.

        Liked by 1 person

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This entry was posted on February 19, 2015 by in cooking, kids, muffins/quick breads and tagged , , , , , , .

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