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Sunday, 20 June 2010 00:00 |
 ...and then there's waffles.
Break out that waffle iron!
Waffles are the breakfast accessory of the Gods. They are like a pancake, but sweeter. ...like a pastry, but more hearty. ...like a dessert, but FOR BREAKFAST!
Let's put the importance of waffles in perspective by using pop culture for examples:
- 50 First Dates: The character of Lucy, as played by Drew Barrymore as the perpetually forgetful fawn of a Hawaiian, could still remember to build houses from the stock of her morning waffles.
- Shrek: the iconic animated series that defines the start of the 21st century, professed the importance of making waffles through the voice of Eddie Murphy as Donkey.
- Lumberjacks.... Waffles.... 'nuff said.
So like everything else on this site, we're making enough for.... well... more than enough for the average lumberjack crew. ...but the beauty of waffles is that you can freeze 'em for later, a la "leggo my eggo" waffles (Kudos to you, Kelloggs! We love Eggo Waffles too!)
Before we get started, you should have a decent waffle iron. Mine is almost identical to the one I've linked here to the right. It even doubles as a two-part flat grill with it's reversible non-stick plates. You can get them from Amazon.com relatively quickly, and they're "way cool" retro looking as well.
Whether you use a stove top waffle iron, or electric, the results will be delicious. We'll start with the ingredients:
- 2 cups of bread flour (if you don't have bread flour, all-purpose will do)
- 1 tablespoon of baking powder
- a pinch or two of salt
- 2 eggs, separated into yolks and whites in separate bowls
- 2 cups of whole milk
- 1/2 cup canola or extra virgin olive oil
"What?!", you say? No sugar? That's right! And these waffles will be sweet without it!
- Preheat your waffle iron to medium-high setting. A bead of water should "dance" on the surface when it's at the right temperature.
- In a medium bowl, add all dry ingredients and mix well, creating a well in the center
- In another medium bowl, gently beat separated egg yolks, adding in your milk and oil.
- Stir the wet ingredients into the dry ingredients. It will be lumpy, but that's ok. Set aside.
- in another medium bowl, beat the egg whites until it forms stiff peaks. This part takes a bit of skill and muscle, but its *SO* worth it.
- Gently FOLD in the beaten egg whites to the previously set-aside mixture. Fold gently as not to "break" the whipped egg whites. Do not over-mix. This process adds fluffiness and volume to your finished product.
- Onto your hot waffle iron, quickly, but carefully, pour 1 to 1/14/ cups of mixed batter onto the surface of the iron. I find that it's best to go around the outside, then pour the remaining batter in the middle. Then close the lid and wait for at least 4 minutes. NO PEAKING! After 4 minutes, check the waffles for the golden brown color you want.
When done, you can either serve immediately, or set aside in a 170 deg. (F) oven (on warm) until the rest are done. Try not to stack them, else they could get soggy. If you have leftovers, put them in a resealable bag, squeeze out the air and and freeze them. Then when you want a delicious waffle on another day, just pop 'em in the toaster! Frozen to fun in 5 minutes!
Enjoy!
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