cooking @ home

You know how you can tell I’m a home cook and not a chef? Cause if I get a very good result from something pre-prepared, I’ll often enough be lazy and I’ll take it. For instance, I’ve never made from-scratch pancakes. Yeah, I know, lazy-lazy. It wouldn’t be that much of a bother, it’s just that a box of Bisquick, eggs and milk does it so fine and in less time. Btw, just because I don’t make from-scratch pancakes does not mean I don’t “juice them up.” Blueberry pancakes, banana pancakes, chocolate chip pancakes ….

When it comes to waffles, it’s FSO: From-scratch only, baby! But why, you ask? Waffles are much more difficult than pancakes. True. But the answer is the pre-packaged stuff does not cut it. Doesn’t come close. If it did, then yeah, I’d probably be lazy again. But it is soooo far away from what a “real” waffle is. No way.

What is one of my rules of thumb? If the difference in taste is worth the time, I’ll go the extra mile. Pancakes from scratch compared to prepackaged? Little difference, I go fast. Waffles, it’s an Everest-sized difference.

The secret is the separated frothy whites folded gently into the batter. You see waffles are supposed to be light and airy; think heavenly clouds, a thin coating of crispness outside and fluffy goodness inside. They are not meant to be bricks. They are not meant to be square pancakes with “pockets” in them. They are certainly not meant to be pre-frozen “things” that spew forth from a toaster.

I caught an old episode of “Good Eats” the other day, and I have to say: Alton, for once, you’ve failed me, you fell down like a caved-in souffle. No whites separation with gentle folding?! I’m in a state of amazement. Hang your head low, Mr. Brown, for you finally got one wrong — and you did it Big Time.

Some quick thoughts on the subject. Bigger is better. If you’re buying a waffle maker, get Belgian style.

No, I have no idea how to clean the son of a gun. I recall many years ago the Frugal Gourmet complained about the same thing: non-stick but it sticks, and being non-stick, you can’t clean it with anything strong. He suggested maybe finding an old pre-Teflon one, be it electric or even stove-top. I looked and there are many available for good prices on eBay. I’ve been tempted but haven’t made the leap yet. As far as I can figure, the so-called “non-stick” waffle irons of today are an example of planned obsolescence: “the decision on the part of a manufacturer to produce a consumer product that will become obsolete and/or non-functional in a defined time frame.”

Anyhow not afraid to admit I don’t know things. So, dear readers, if any of you know either of the following, give me a comment and let me know. First, as mentioned above, what’s the best way to get a non-stick waffle maker the cleanest?

And second, as you see in my photos, I can never seem to judge how to get my batter perfect. Either I get them to the corners and overflowing all over the countertop, or — the way I’ve come to do them — aim for the middle, try to get it out towards the sides, and if it doesn’t get there, not worry so much about the shape. But if you know a way to get it there on the money — is it even possible? — let me know!

Best-Ever Homemade Waffles
©2007 Harry Kenney

ingredients:

2 eggs, separated
1 3/4 cups milk
1/2 cup vegetable oil
2 cups flour
1 tblsp baking powder
1 tbsp sugar
1 tsp salt
1 tbsp vanilla extract

Preheat waffle iron, lightly coating it, preferably with cooking spray. Beat separated egg whites until stiff. In another bowl beat yolks by themselves until thick. Add milk and oil and continue beating. Add dry ingredients and beat until everything is smooth. Add vanilla and fold in the egg whites.

Cook per waffle iron instructions or until waffle iron alerts you (usually with a light) they are done. If you’d doing it the old-fashioned waffle iron way, roughly 3 to 4 minutes or until waffle iron stops steaming. If you are doing a bunch, place each new bunch onto cookie sheet in oven at lowest setting 150-200F until ready to serve.

Every waffle maker is different, in my large Belgian waffle one, the above makes two sessions. Eight waffles, or “squares”, all together (if you cut down the lines) or two giant waffles (if you consider each session and large circle to be a single waffle).

Butter while hot. Top with pancake syrup definitely, and maybe add some whipped cream as well. Don’t forget some bacon or sausage on the side. Serves 2-4.

I have one major variation on this that will send these out of this world.

Cinnamon Waffles with Golden Raisins

Same above and also …. add 1-2 tsps (from lighter to robust) cinnamon and a 1/2 cup of golden raisins. (Yes you can use regular raisins, but the golden one’s give a lighter taste that goes better with the lightness of the waffle.) Add both of these to the dry ingredients (prior to adding those to the wet). The flour helps coat and lift the raisins so they don’t sink in the waffle.

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