My waffle maker came!

[wryter2000]

I got it free with bonus points off a credit card. Ideas, please? Is it worth making yeast waffles as opposed to baking powder waffles? There's a sourdough starter thing with a name like Herman or something. Does anyone do that? Is it worth it?

I haven't made waffles since I was a kid.

[Dora]

1. I mostly use mixes... (gasp)

I received a tub of Golden Malted waffle mix from Williams Sonoma as a gift, and it was very good. I am, however, too lazy and poor to drive all the way up to my closest WS store simply for waffle mix, so I now buy Bob's Red Mill Buttermilk Pancake and Waffle mix, and we like it a lot.

(tip: lay a kitchen towel underneath the waffle iron to catch drips in case the iron overfloweth)

I also use our waffle iron to make grilled cheese sandwiches.

[wryter2000]

4. Thanks

I'm going to try a mix and see if it's worth the trouble to make my own dough.

Thanks for the tip about the towel.

[Stinky The Clown]

2. A couple of thoughts .......

Given that its a new machine for you, and given that you've not made waffles for a while, I'd suggest starting with a cheap mix and use the experience to get used to the machine and to making and serving waffles. Then branch out to other mixes. Then try maiking your own.

I base all this on the assumption that the mixes work. That eliminates the variable of an untested home brew in 'calibrating' your use of the waffle maker. Once **your** comfortable, have your go at as many variations as ya wanna!

[wryter2000]

5. Thanks

Good point.

[fortyfeetunder]

3. If you can find Krusteaz belgian waffle mix

in the grocery store, buy it -- worth it, Good stuff. I use it in my waffle maker.

[wryter2000]

6. Mmmm Krusteaz

Seems everyone agrees mixes are a good idea. I'll get some Krusteaz at the store this weekend.

[wakemeupwhenitsover]

7. if you search

chefgirl gave a recipe for Belgian waffles that are to die for. It uses yeast.

best

[wryter2000]

11. Thank you. I'll search for it

Yummm

[chefgirl]

15. Got your PM

Hi Wryter2000,

As requested, here's the recipe. Good luck with your waffle maker. I LOVE mine.
Hope you enjoy these:

BELGIAN WAFFLES

1 2/3 c. all purpose flour
2 1/4 tsp. active dry yeast
2 Tbls. sugar
1/2 tsp. salt
1 3/4 c. milk
1/4 c. water
1/4 c. unsalted butter
3 eggs

1) Sift dry ingredients together in a bolw.
2) In a double boiler, heat milk, water and butter until warm (120-130 degrees)
3) Add milk mixture and eggs to dry ingredients. Using a hand mixer, mix together thoroughly.
4) Cover bowl with plastic wrap or foil and refrigerate several hours or overnight.
5) Pour 1 1/2 c. of batter onto the preheated, conditioned waffle grid in an "X" pattern. Close lid and bake.

Makes about 12 four inch waffles.

I'll also post this in reply to your PM, in case you dont catch it here.

-chef-

[wakemeupwhenitsover]

16. Like I said before;

these are fabulous. I now have three waffle recipes I can't live without!

[chefgirl]

17. Great!

I feel the same way about this recipe, actually! Thanks for the compliment, too! :hi:

-chef-

[wryter2000]

18. Thanks so much

:applause:

[eyesroll]

8. I'd use a simple baking powder recipe to try it out

I tend to stay away from mixes myself, but people here do have a point -- if you're getting the hang of the machine, it may be worth it to use a mix. That way, you can figure things out without wondering if your baking powder was past its prime or whatever.

[Stinky The Clown]

9. Yup, that was exactly my point

While there are a ton of good mixes out there, making them from scratch is easy enough. Just keep it simplpe and repeatable at the start.

[bettyellen]

dupe

[bettyellen]

10. just don't use a "complete" mix, they are mostly awful.....

you need to add your shortening of choice. i buy pepperige farm or aunt jemima , and cut in the butter myself and store it in the freezer. somehow it tastes lighter that way rather than melting the butter. and it's faster in the morning. if i use melted butter i usually whip the egg whites to lighten them.
i also highly recommend the orange peel and pecan variation from joy of cooking. i add a little OJ to revive the orange peel when i use dry, and throw in a little brown sugar. lemon and walnut is good too. you don't need a lot of syrup.

[wryter2000]

12. Thanks for the ideas

I wish I were home now with my wafflemaker and not at work.

[bettyellen]

13. I know the feeling... i forgot my favorite syrup trick....

buy some of those all fruit perserves- the three red fruit one is good, and puree ot process and dribble in some grand mariner to thin it. the variations between spreads and booze added are endless. i've done it with a it of champagne + strawberries and brandy with apricot. really simple and elegant for a brunch. sometimes i'll do 1/2 of it as a mash with butter and half thinned more as a syrup.
have fun!

[wryter2000]

14. Mmmmm

Oh, boy! I can't wait for the weekend to try some of these out. I have some blackberries from my garden.