Wednesday, March 27, 2013

The Perfect Waffle

The Perfect Waffle
It has been a long road to finding the perfect waffle...we tried many recipes and many variations until we got it just right and then we modified it more to fit our families nutritional needs :) TWEAK! (apology now, the only picture that is mine is above of our final product, sadly I lost all my others)

So we ended with this Milk's Favorite Waffle from Dine & Dish. It was a perfect base to grow from producing a thick batter that created fluffy waffles that crisped just enough around the edges. I really think it has to do with the beaten egg whites! But even with this almost perfect recipe my kids were crying for Eggo waffles, gross!

So with a little tweak here and a little tweak there...I might have finally converted them!


Final Recipe For the Perfect Waffle:

  • 1 cup whole wheat flour 
  • 1/2 cup all purpose
  • 3 tsp baking powder
  • 4 tbl heaped brown sugar
  • 2 beaten egg yolks
  • 1 cup greek yogurt
  • 3 tbl melted butter
  • 1tsp vanilla extract 
  • milk for consistency
  • 2 stiff beaten egg whites
First pull your eggs out of the fridge, never underestimate the power of a room temperature egg when beating egg whites! Also go ahead and plug in your waffle iron so it can preheat.

Mix together your flours, baking powder and sugar in a large bowl, make sure you break up those sugar clumps. Nuke the butter in the microwave for about 10 seconds or so, you don't want to put it in hot so give it time to cool. Separate your egg yolks and whites. Place the whites into a separate bowl and lightly beat the yolks in a measuring cup and pour into your flour, adding your yogurt, butter, and vanilla, mix well. If it feels too thick add a little milk but you don't want it to be thin, think of paint in a bucket, just a touch thicker than that.

Now comes the fun part, beat those egg whites!! Here is a great tutorial for beating egg white if you are new to this process.  You are looking for stiff peaks, see below. You will fold this light and fluffy perfection into your batter. And by fold I mean add 1/3 of the egg whites at a time to your batter and rather than mixing in a stirring motion you will scrape under the batter to the top rolling it in the bowl until all your whites are JUST folded in.
Perfect Peaks image from A Lump of Sugar

These egg whites are going to thicken up your batter, leaving it more like the paste you used in school. Also those egg whites are where the fluffy waffles will come from :)

Plop some batter in your waffle maker and voila, perfect delicious waffles! Each waffle maker works a little bit different so your first waffle might come out wonky if it wasn't preheated enough, or you didn't spray a little pam in there to grease it up, or it didn't cook long enough. Mine has a light to tell me when the waffle is done.

These waffles are gobbled up in our house but on the off chance we have left overs I let them cool and throw them in a freezer bag, then they are just like frozen waffles! Pop them in the toaster and you have breakfast to go on a busy school morning.

Enjoy!

Linked at:
http://somedaycrafts.blogspot.com/
http://www.thecraftedsparrow.com/ 
http://www.bunsinmyoven.com






The Mandatory Mooch

2 comments:

  1. Oh yum! I love waffles... especially with ice cream! Unfortunately, we do frozen waffles since we don't have a waffle maker.

    toddlindsey.com

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    1. I didn't have a waffle maker either, had to borrow my mother in laws :( thought about going to the thrift store and seeing if they have any?

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