Nice thing about vintage waffle irons is they were almost always very stylish up until the 70's. Especially the older ones from the teens thru 30's, lots of decoration and then more streamlined after that.
''Houston, this is Belgian I.''
- Thread starter joeekaitis
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Ok, I decided to make waffles again today in my cuisinart waffle maker. Once again the batter oozes out the front and back even though I use less than the recommended amount and I spread it evenly on the plates to within 1/2 inch all around. What am I doing wrong? It is a real pain in the you know what to clean up.
Gary
Gary
Gary, maybe your batters too thin is my guess... 1/2 from the edge is too much imo
You mean the batter should be spread closer to the edge? How thick is the batter supposed to be? Mine seems pretty thick.
Gary
Gary
Nooooo, the batter should be just ladled into the center, then close the lid and it will spread out to the edges and start cooking before it drips over with the right amount... Use a measuring cup a few times to find the right amount that makes it just to the edges.
I have tried that also but still haven't found out what 'just the right amount is' LOL. The recipe book said 2 cups - I've cut that back but still haven't got the right amount.
Gary
Gary
In search of the perfect waffle
Well as they say, if at first you don't blah blah blah.
Have you tried it with the thicker batter
Well as they say, if at first you don't blah blah blah.
Have you tried it with the thicker batter
The batter I made is pretty thick but next time I will try making it even thicker.
Gary
Gary
Decorative waffle irons
Once waffle irons went electric, waffles became sort of a national craze. Domestic magazines in the 20s and 30s had articles and recipes for waffle parties (like fondue parties decades later). Unsweetened waffles were the base for almost any topping like creamed chicken, beef stew, or shrimp whatever for the main course. Sweetened waffles were served under any type of fruit with whipped cream or just ice cream for dessert. They made easy ice cream sandwiches. Cocoa could be added for chocolate waffles. Waffles were used in place of hot dog and hamburger buns. Waffles could be made cheaply and were a fun alternative to toast, the usual base for things like creamed chipped beef on toast.
One morning when we had planned to have waffles or pancakes, we discovered we were out of syrup. Mom made a delicious syrup out of brown sugar, water, butter and Maple flavoring.
Once waffle irons went electric, waffles became sort of a national craze. Domestic magazines in the 20s and 30s had articles and recipes for waffle parties (like fondue parties decades later). Unsweetened waffles were the base for almost any topping like creamed chicken, beef stew, or shrimp whatever for the main course. Sweetened waffles were served under any type of fruit with whipped cream or just ice cream for dessert. They made easy ice cream sandwiches. Cocoa could be added for chocolate waffles. Waffles were used in place of hot dog and hamburger buns. Waffles could be made cheaply and were a fun alternative to toast, the usual base for things like creamed chipped beef on toast.
One morning when we had planned to have waffles or pancakes, we discovered we were out of syrup. Mom made a delicious syrup out of brown sugar, water, butter and Maple flavoring.
Mix up a double batch of Jiffy corn muffin mix according to the pancake directions but add 2 more tablespoons of melted margarine or vegetable oil. Make waffles from the batter and smother 'em in chili as follows:
Waffle, finely chopped onion, shredded cheddar or pepper jack, chili, more cheese, more onion, sour cream (optional).
Ooh, pardon me. I'm drooling.
Waffle, finely chopped onion, shredded cheddar or pepper jack, chili, more cheese, more onion, sour cream (optional).
Ooh, pardon me. I'm drooling.
Overnight Yeast Waffles
From the Fanny Farmer Cookbook.
In a large bowl combine:
1/2 cup warm water
1 pkg dry yeast
1 Tbs sugar
Let rest a few minutes until yeast foams and then add:
2 cups all purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 cup melted butter
2 cups warm milk
2 eggs
Mix on medium speed until just blended. Cover and set in refrigerator over night. Remove batter from refrigerator and give a quick stir. Allow batter to set at room temperature for 45 minutes. Do not stir again. Spoon batter in preheated waffle iron and cook to desired doneness. These waffles take a tad longer to cook and are crisp outside with a moist and chewy center with just a hint of yeast flavor.
From the Fanny Farmer Cookbook.
In a large bowl combine:
1/2 cup warm water
1 pkg dry yeast
1 Tbs sugar
Let rest a few minutes until yeast foams and then add:
2 cups all purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 cup melted butter
2 cups warm milk
2 eggs
Mix on medium speed until just blended. Cover and set in refrigerator over night. Remove batter from refrigerator and give a quick stir. Allow batter to set at room temperature for 45 minutes. Do not stir again. Spoon batter in preheated waffle iron and cook to desired doneness. These waffles take a tad longer to cook and are crisp outside with a moist and chewy center with just a hint of yeast flavor.
Buttermilk Waffles
In a medium bowl combine:
1 1/2 cups all pupose flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons baking powder
1/4 cup melted butter
3 egg yolks
2 cups buttermilk
Combine on low until dry ingredients are moistened. Set aside.
In a clean bowl with clean beaters whip:
3 egg whites
When whites are foamy beat in
1/4 cup sugar
continue to beat until stiff peaks form. Fold egg whites into batter and be careful not to over mix or stir again. When ready to cook, spoon batter onto preheated waffle iron and cook to desired doneness. I never grease the waffle iron and preheat it with the lid in the open or upright position. This prevents carbonized grease burning onto the grids and making the waffles stick.
In a medium bowl combine:
1 1/2 cups all pupose flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons baking powder
1/4 cup melted butter
3 egg yolks
2 cups buttermilk
Combine on low until dry ingredients are moistened. Set aside.
In a clean bowl with clean beaters whip:
3 egg whites
When whites are foamy beat in
1/4 cup sugar
continue to beat until stiff peaks form. Fold egg whites into batter and be careful not to over mix or stir again. When ready to cook, spoon batter onto preheated waffle iron and cook to desired doneness. I never grease the waffle iron and preheat it with the lid in the open or upright position. This prevents carbonized grease burning onto the grids and making the waffles stick.
