Originally Posted by Andy M.
The Chief's waffle recipe is different from his pancake recipe. Maybe he'll see this and post it.
Indeed my friend. I give you two great waffle recipes.
Belgian waffles are traditionally made with a yeast-risen batter. They are very light, and wonderfully fluffy, with a crisp outer texture and soft, moist inner crumb, almost like bread. They are great with syrup, or fruit syrups, or with freshly sliced fruit and either powdered sugar or whipped cream. However you top them, they are delicious.
2 quarts and one pint of liquid (milk)
2/3 ounce of yeast
¼ cup sugar
7 cups of flour
5 oz of salted butter
1 spoon of cooking oil
4 large eggs
4 oz of sugar (100 gram)
½ tsp. salt
Heat the liquid up until it is very warm to the touch, but not scalding hot. Add the sugar and milk together and stir until the sugar is dissolved. Add the yeast and stir until dissolved. Separate the eggs and place the whites in a glass or stainless steel bow.
Sift the flour into a bowl; sprinkle the salt at the edge of the flour and make a hole in the middle. Slowly poor the milk/sugar/yeast misture into the hole while stirring with a whisk. Stir in the melted butter., where you pour the dissolved yeast and the melted butter. Add the egg yolks and whisk in. Fold the batter from the center to the sides until the thick batter is smooth and somewhat elastic.
Beat the egg whites until soft peaks form, and gently fold into the batter. Cover and let the batter rise until its volume has doubled. Pour enough of the batter into the waffle iron to cover the bottom grids. Close and bake until the waffles are golden brown. Remove when done and place on a wire cooling rack so as to let the steam escape. If you just place them onto a hard surface, the steam will cause the waffles to become soggy.
Tip; For a change of pace, try adding more sweetener to the batter, along with either cocoa powder, or cinamon and nutmeg, or pumpkin pie spices, etc. I have even added canned pumpkin and the spices for pumpkin pie (cloves, cinnamon, nutmeg, ginger). They came out wonderful. So don’t be afraid to experiment.
And, if you want to try something a bit different, decrease the sugar, and add some garlic and Italian herbs and spices. Serve these savory waffles with roast beef and gravy, or chicken, or...
1 cup all-purpose flour
2 tbs. Sugar
1/2 tsp. nutmeg
1/4 tsp. ginger
½ tsp. Salt
3 tsp. Double Acting Baking Powder (You must use Double Acting Baking Powder to get the best texture)
1 cup milk
1 tsp. vanilla extract
1 large Egg
3 tbs. Cooking oil
Preheat the waffle iron. Place the dry ingredients into a large bowl and stir together with a wire whisk or mixing spoon. Separate the eggs into two glass, or stainless steel bowls, not plastic. Add the oil to the egg yolk and stir until smooth. Beat the egg whites to form stiff peaks.
Add the milk and egg yolks to the dry ingredients. Fold in the egg whites.
Lightly oil the waffle grids. Spoon enough batter onto the waffle grids to nearly fill them. Close and cook according to your waffle iron directions. Remove & serve immediately with fresh fruit, or your favorite syrup, jam, or honey.
Seeeeeya; Chief Longwind of the North