Waffle Irons

[panthera]

Waffle patterns

There are all sorts of patterns. Mickey Mouse, hearts, grids, Belgian, pizzel...

Kinda neat.

Wonder why waffles and pancakes taste so different to each other.

Any ideas?

Oh, and when did Waring products become so bad? Saw a 'pro' Waffle iron which rotates the other day at Big Lots. Was so not impressed. Gosh, when you find older Waring stuff, it is solid as can be.

 

[jamiel]

My parents' wedding present was the GE upthread, which finally died about 18 years after they got married. We went to Sears, as i recall, and were very disappointed, so it became my job (and a teachable moment) to figure out why...when I did my long division (wattage/square ince) it became clear, so we went back to Sears and to Service Merchandise to figure out the optimal. Makes me smile to remember.

 

[sudsmaster]

Non-stick waffles

The Bisquick recipe for making waffles has a key difference from the pancake recipe: the waffle version adds some vegetable oil. I figure that is what helps the waffles not stick to the waffle iron.

 

[panthera]

I find

you can cut down on the oil quite a bit if you are willing to spray more canola oil on the grids.
Seems to be a trade-off - there is just no way I have ever found to make good waffles, ones which hold together yet don't stick without some oil, somewhere.
Teflon is so not my thing.

 

[SactoTeddyBear]

Here's my Brother's Waffle Recipe:

My Brother gave me his Recipe quite some time ago and I've given it out often. I hope that everyone will enjoy trying it. "BTW" I prefer older Round Grid Waffle Irons and I've got 3-different models through the years that I've inherited, including my Parent's that was my Mother's Sisters Waffle Iron. The one that I use as mine was my Father's Uncle and Aunts and I more recently however a while ago, inherited my Aunt and Uncles Round Grid Waffle Iron, which is a little smaller diameter and I've not checked it out as of yet, to see if it does still work. Anyway, here is my Brother's Waffle Recipe, enjoy. I agree with "panthera" about Non-Stick Surfaces, I don't like them either especially for something like a Waffle Iron. I prefer to add some Oil to the Batter and I use Non-Stick Spray on my Waffle Iron Grids.

Peace and Good Waffle Eating, Steve
SactoTeddyBear...

I don't know how to use measurement conversion's, so maybe someone else would please help me, if necessary.

1-1/2 cups Flour
3-teaspoons Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
2-Tablespoons Sugar
Cinnamon to taste
3-Tablespoons Oil
2-Eggs
1-teaspoon Vanilla
1-Cup Buttermilk

I place all of the Dry Ingredients through my Flour Sifter, then I add the Liquid Ingredients and Eggs. I then mix everything with a Wire Whisk, until blended well.

 

[gadgetgary]

Sunday Morning Waffles

With a twist(a piece of cooked bacon thrown in the middle of the waffle before baking).

A nice surprise when you cut into the waffle.

 

[countryguy]

Looks yummy! My waffle maker arrived last week but I haven't had a chance to try it out yet - hopefully this weekend.

Gary

 

[tlee618]

Pete it looks like we need to come to your place for a "waffle party" We could sure cook up a lot of them in a short time. Another nice change is to add a few chopped pecans to the top of the batter before baking.

 

[countryguy]

Well I tried out the waffle iron today and needless to say my first time at making waffles was a disaster! I think I made the batter a little too thick, put too much in the waffle iron as it oozed out the sides when I shut the lid (are the plates supposed to be completely covered?) and when I opened the lid after they were done half of the waffle was stuck to the top of the lid. What a mess to clean up. Next time I am going to make the batter a little thinner and spray the non stick plates with cooking spray.

Gary

 

[petek]

You don't pour enough batter on to cover the bottom plate, just pour in the center and it will spread out itself. You shouldn't have to PAM the non stick plates either. Make sure the iron is hot hot when you pour and you don't lift the lid till all the steaming is done.. do it before and you get separation anxiety.

 

[paulg]

I'm with GadgetGary

I'm REALLY NOT into "microprocessor controlled" appliances BUT I love waffles.
A number of years ago I broke down and purchased a new "Toastmaster" branded waffle iron that looks surprising similar to your Farberware. Indeed, it is exceptional at putting out perfect waffles. Mine doesn't have the "doneness" control as the fancy Farberware does. Nice feature.
It knows when you open the lid, close the lid and times the process. I was shocked at how well it worked. Despite the Teflon grid I still have to spray it with oil.
... To tell the truth I DID try to use a vintage waffle iron. Prior to buying the new Toastmaster I found a NOS Dominion iron. Instructions said to lard the grid and let it run the first time. It smoked too much so I put in the garage to "season". Well, I left it too long and ended up with... landfill.. Oh well, waffle-irons are just not my forte I guess...

 

[bajaespuma]

My four cents:

IMHO waffle irons WITHOUT the non-stick coating but with well-seasoned iron plates produce better waffles with crispier crusts. I use an old electric Belgian Waffler. I've become obsessed with these lately and have researched some traditional Belgian recipes. The first one is a standard, yeast-raised Belgian waffle. It's the closest I've come to the experience of the 1964 NY World's Fair Belgian Waffle. It's easy but takes time to rise, but so worth it:

Gaufres Bruxelloises (Belgian Waffles)

1 package dry yeast (3/5 oz)
¼ cup brown sugar
2 ½ cups lukewarm milk
3 cups all-purpose flour
1/8 teaspoon salt
2 egg yolks
1 tsp. Cognac, rum or whiskey
7 tablespoons unsalted butter, melted and cooled
2 egg whites

1. Mix yeast, a pinch of the sugar, ¼ cup of the flour and ½ cup of the milk together; let stand until foaming
2. Mix flour, remaining sugar, and salt together; put on top of yeast mixture and wait, ½ hour or so, for the sponge to “break through” the dry ingredients.
3. Add the remaining 2 cups of milk; stir until batter is smooth.
4. Add egg yolks, booze and the butter. Cover and let rise for 30 minutes.
5. Beat whites until stiff and fold into batter.
6. Bake.
7. Serve with 10X sugar, whipped cream and strawberries.

 

[bajaespuma]

Lieges Waffles

The second recipe is a bit more complicated, but incredible if you've never had them. These waffles eat more like pastry than breakfast items. The "Pearl Sugar" can be found online or at any IKEA for a couple of bucks.

Sugar Waffles from Liege (Luikse Wafels) (Gaufres Liegeoises)

Batter 1:

1 1/4 ounces fresh cake yeast or 2 1/2 packages active dry yeast
1/4 cup warm water (about 100 degrees F)
1 cup all-purpose flour
1 tablespoon granulated sugar
1 large egg, beaten
1/3 cup milk, warmed to 100 degrees F

Batter 2:

9 tablespoons unsalted butter, at room temperature
6 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 teaspoon ground cinnamon (optional)
Pinch of salt
1 tablespoon granulated sugar
1/2 cup pearl sugar or 3/4 cup crushed sugar cubes

Prepare Batter 1:

• In a small bowl, dissolve the yeast in the warm water with 1 tbsp. flour and the sugar. Let stand for 5 minutes until foamy. Sift the remaining flour into a large mixing bowl.

• Make a well in the center and add the yeast mixture, egg and milk. Mix well with a wooden spoon to make a smooth batter.

• Cover with a kitchen towel and let rise in a warm place until the batter has doubled or tripled in volume.

Meanwhile, prepare Batter 2:

• In a medium-sized bowl, mix the butter, flour, salt, vanilla, baking powder, cinnamon (if using), granulated sugar, and pearl sugar into a paste.

• With your hands, work Batter 2 into Batter 1 until well mixed. (I used my mixer with the dough hook attachment).

Shape the dough into 10 balls, approximately 2 1/2 to 3 ounces each. Flatten each ball into a disk and dust lightly with flour.

Bake in a medium-hot waffle iron.

Don't let the iron become too hot or the sugar will burn.

Bake until the waffles are golden brown but still slightly soft, 3-4 minutes.

Serve the sugar waffles lukewarm or cooled to room temperature on a rack.

Sugar waffles will keep well for several days in an airtight container, if you manage to have any left over.

 

[countryguy]

This morning I tried another batch of waffles. This time I sprayed the non stick grid with Pam and I didn't haven't the sticking problem like I did yesterday. I put less of the mixture on the grid also but it still oozed out the sides. The instruction booklet said to use 2 cups per batch but that was way too much. The recipe said it would make 12 waffles - I made 18 with the same quantity of batter. Next time I will use even less batter. They did taste good though.

Gary