The Handy Kitchen Guide: Waffles!

Just got back from vacation, I will not bore you with the details, the hotel we stayed at had a hot breakfast where you could make your own waffles. And while they were better than the ones you get in the freezer section, I still longed for a well made homemade waffle.

Now I know what you’re going to say to me, ‘But Julia, I have a mix for my waffles and pancakes.’ At which point I will give you a bland look then toss your mix out the window.

First of all, Pancakes and Waffles are two different foods. Pancakes are poured out onto a flat top and carefully cooked until it is a light golden brown. Soft, light, and airy, these flat cakes have the same texture throughout. While waffles are cooked in a waffle iron, giving them a crisp golden brown outside, with lots of little pockets to hold the syrup. The unique waffle batter gives the inside a nice rich, chewy feel, not unlike custard.

You want waffles now don’t you? Let’s go then-

Step 1

1 cup All-purpose Flour

1 cup Whole Wheat Flour

1 teaspoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon table Salt

3 Tablespoons Sugar

Mix dry ingredients in a medium size bowl. Do Not substitute out the wheat flour! It adds a wonderful nutty flavor to the waffles. I suppose if you don’t have any wheat flour and you were desperate for some waffles,,,but it won’t be as good.

Step 2

3 large Eggs

4 Tablespoons Butter, melted and cooled for 5 minutes

2 cups Buttermilk, at room temperature

In a small bowl, beat eggs until smooth. Pour melted butter into a medium sized bowl, then slowly add in the eggs while whisking constantly,

This will emulsify the butter and eggs together in a smooth liquid.

Whisk buttermilk into egg and butter mixture.

Pour egg mixture into the bowl with the flour mixture. Stir until mostly smooth.

Look it’s so easy a 4 year old can do it. Though I confess I did come in and finish it up.

Do Not Over Stir! Flour contains proteins (gluten) that when agitated group together to form long chains. So the longer you stir the longer the chains. Great for bread, bad for waffles.

Allow the batter to sit for 5 minutes. This allows those gluten chains to relax and ease up, making for a lighter finished product. Meanwhile, heat up your waffle iron.

Step 3

Make some waffles!

All waffle irons are different, so you just need to learn how your waffle iron works. Those non-stick sprays are great for keeping the batter from sticking.