Join me on my delicious journey revisiting American home cooking in the era before convenience foods became popular (1919 to 1955), as I bake and cook from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other exotic locations.
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Sunday, January 15, 2012
Delicious Waffles. Period.
Because many of us have an extra "Sunday morning" during this holiday weekend, I thought I'd share this wonderful waffle recipe I made a few weeks ago. Unfortunately, I can't share any production photos because, in attempt to upgrade the quality of A Cake Bakes photos (one of my 183 New Year's resolutions), I used a real camera and somehow lost all the pictures. Luckily, I snapped one of the finished product with my phone.
What I love about this recipe is the title: Delicious Waffles.
And this housewife was right: these are absolutely delicious, simultaneously egg-y (in a good way) and light. They were so good, in fact, that I broke another of my New Year's resolutions (involving diet, of course) and had a big plate of these, slathered with maple syrup.
The beauty of these waffles is that they don't call for buttermilk, just regular milk. But you do need to separate the yolks and whites, and beat the whites separately. This can be an annoying additional step, requiring the dirtying of another bowl and set of beaters, but the lightness the air-whipped whites add is truly worth the effort. (Just be sure not to overbeat the whites so they become dry. I always use a bit of cream of tartar during the process which nearly guarantees that they won't overwhip.)
When I tasted these waffles, I suddenly realized why the folks at Kellogg's selected the name Eggo for their frozen waffle product. But I do hope you'll try this earlier generation, an original iteration upon which the factory food version is based. Even if you break a New Year's resolution, I guarantee it's worth it.
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Makes me want to purchase a waffle iron!ReplyDelete
Anonymous: While I generally eschew "single-purpose" kitchen appliances, there is truly no other way to enjoy homemade waffles. I'd say, go for it!!ReplyDelete
what's "melted fat" mean-- butter, lard or something else :)-- ABAReplyDelete
ABA: I use butter, but I suppose one could use Crisco or lard. Though I certainly would not recommend Crisco! Thanks for writing.ReplyDelete
How much batter do you recommend for each waffle, and how many waffles does this recipe yield?ReplyDelete
Katherine: It depends on the size of your waffle iron. On mine, I usually put about 1/3 to 1/2 cup of batter in the iron -- the idea is to fill in as many "holes" as possible, without having the batter run over the side of the iron, creating a mess to clean. I recall that this recipe made about five batches, yielding 20 individual waffles. The first ones are for the cook -- they are normally the least good looking (but certainly good tasting)! Good luck!ReplyDelete