Breakfast · Cooking · Sweets

The Waffle Experiment

Did you know that I’d never had waffles until I met Bobatt? It’s true. He made them for me once, because he felt that everyone needs to know what waffles taste like. While they were tasty, it was a messy endeavor. Messy, messy, messy. We didn’t have them again for years, because we didn’t want to relive the clean up. It seriously took almost 4 hours – from the dishes, to the picking batter out of the waffle iron parts – 4 hours.

After a lengthy (5 year) hiatus from waffles, we’ve changed our minds and have had them many times over. All in the name of research, and finding the perfect recipe, of course. There are a couple of lessons we’ve learned along the way:

  • A waffle iron that doesn’t have an opening at the back for excess batter to drip through is a must. We got a new one, and it made a world of difference.
  • Not loading up the waffle iron with excessive amounts of batter is also important. That’s where the mess got to be too much – we put too much batter in, and it oozed
  • There are basically two kinds of waffles – one where you whip the egg whites and fold them into the batter last, and one where you don’t. We like the second kind better, because it’s faster and less mess (dishes).
  • Some recipes add cornstarch to their batter.We like it this way, well because we do, but also because we put the waffles in a warmed oven while the other waffles are cooking. The cornstarch helps the waffles keep their crust, and not get soggy.
  • Some recipes add seasoning to their waffles, and some don’t. We like a little bit of nutmeg, but not cinnamon.

So here is the recipe for our great waffle experiment.


Belgium Waffles

Yield: 4 waffles

Prep Time: 5 minutes | Cook Time: 15 minutes

1 3/4 cup flour
1/4 cup corn starch
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
2 eggs
2 cups lactose-free milk
1/4 cup melted lactose-free butter
1/2 tsp vanilla
a couple scrapes of freshly ground nutmeg
non-stick cooking spray

1. Pre-heat your waffle iron and grease with non-stick cooking spray.
2. Put all ingredients into a bowl or a very large glass measuring cup.
3. Stir until combined. I used an immersion blender, but you could use a whisk, wooden spoon, blender, stand mixer – all will get the job done.
4. Pour about a cup of batter on the greased and hot waffle iron. Grease the iron again after every waffle.
5. Cook until the waffle is golden brown, about 3 minutes.
6. Serve warm and fresh with the accouterments of your choice.

(Recipe adapted from Something Swanky and Food Network)

Birdie liked this recipe too.



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