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Santa brought me an early gift- the Waring Belgium Waffle maker (thanks all for comments in my other thread) but now I have some questions.
The recipes in the instruction book all included yeast. yeah right---forget that. But I found lots of VERY DIFFERENT recipes online. some say beat egg whites separately to peaks, some say mix eggs all together, some say use blender, some say sift flour and lots of different ingredient lists from 1/3 cup sugar to 2 teaspoons sugar all for the same amount of waffles.
I made my first batch this morning and is was ok, just ok. the waffle maker did fine but I need to tweek recipe.
questions....can an immersion handheld blender whip egg whites up or must I use my mixer?
do you use 1 stick of butter or half oil and half butter?
how long can batter sit in fridge? even with folded in whipped egg whites?
and my biggest QUESTION: can I add fruit to my batter? never could find anything other than use fresh fruit at a topper but I like blueberries in the pancake batter so wanted to try them in waffles.
About the fruit ... Yes, you can add it to the batter, but sometimes the fruit will stick in the little waffle pockets (is there a name for those things? LOL) and make a mess for cleanup, not to mention that your fruit doesn't come off with your waffle. Oil both sides of the waffle iron well before adding the fruit-laden batter.
There are sooooo many different waffle recipes! You could probably spend a couple of years making waffles and not make the same recipe twice.
I'm usually lazy; I usually use Jiffy mix. If I can find this yummy recipe for cornmeal waffles with sunflower seeds, I'll post it for you.
Quote:
Originally Posted by DandJ
I thought the question was going to be "How many do you want, Dawn?"
Santa brought me an early gift- the Waring Belgium Waffle maker (thanks all for comments in my other thread) but now I have some questions.
The recipes in the instruction book all included yeast. yeah right---forget that. But I found lots of VERY DIFFERENT recipes online. some say beat egg whites separately to peaks, some say mix eggs all together, some say use blender, some say sift flour and lots of different ingredient lists from 1/3 cup sugar to 2 teaspoons sugar all for the same amount of waffles.
I made my first batch this morning and is was ok, just ok. the waffle maker did fine but I need to tweek recipe.
questions....can an immersion handheld blender whip egg whites up or must I use my mixer?
do you use 1 stick of butter or half oil and half butter?
how long can batter sit in fridge? even with folded in whipped egg whites?
and my biggest QUESTION: can I add fruit to my batter? never could find anything other than use fresh fruit at a topper but I like blueberries in the pancake batter so wanted to try them in waffles.
any other tips for me?
Yes, REAL Belgian waffles require yeast, that's just the way it is.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by no kudzu
You make me laugh. Come on over. You get to mess with the yeast.
YAY!!!! Thank you!!! Yeast!!!! I'll be right over after netwit's cranky party. But if you're feeling cranky too, I'll come to your house first, have waffles with you and the girls, and then you and I can head on over to netwit's together. Waffles and a crank-fest -- I'm such a lucky girl.
Santa brought me an early gift- the Waring Belgium Waffle maker (thanks all for comments in my other thread) but now I have some questions.
The recipes in the instruction book all included yeast. yeah right---forget that. But I found lots of VERY DIFFERENT recipes online. some say beat egg whites separately to peaks, some say mix eggs all together, some say use blender, some say sift flour and lots of different ingredient lists from 1/3 cup sugar to 2 teaspoons sugar all for the same amount of waffles.
I made my first batch this morning and is was ok, just ok. the waffle maker did fine but I need to tweek recipe.
questions....can an immersion handheld blender whip egg whites up or must I use my mixer?
do you use 1 stick of butter or half oil and half butter?
how long can batter sit in fridge? even with folded in whipped egg whites?
and my biggest QUESTION: can I add fruit to my batter? never could find anything other than use fresh fruit at a topper but I like blueberries in the pancake batter so wanted to try them in waffles.
any other tips for me?
I got one from Santa about 3 years ago and though we have them every couple of weeks, I am not satisfied at all, so I have no advise for you. OH, we like them, but they just don't get crisp enough..I use packaged mix, maybe I should start from scratch...
Santa brought me an early gift- the Waring Belgium Waffle maker (thanks all for comments in my other thread) but now I have some questions.
The recipes in the instruction book all included yeast. yeah right---forget that. But I found lots of VERY DIFFERENT recipes online. some say beat egg whites separately to peaks, some say mix eggs all together, some say use blender, some say sift flour and lots of different ingredient lists from 1/3 cup sugar to 2 teaspoons sugar all for the same amount of waffles.
I made my first batch this morning and is was ok, just ok. the waffle maker did fine but I need to tweek recipe.
questions....can an immersion handheld blender whip egg whites up or must I use my mixer?
do you use 1 stick of butter or half oil and half butter?
how long can batter sit in fridge? even with folded in whipped egg whites?
and my biggest QUESTION: can I add fruit to my batter? never could find anything other than use fresh fruit at a topper but I like blueberries in the pancake batter so wanted to try them in waffles.
any other tips for me?
Belgian Waffles are yeast waffles.
Using the blender seems like overkill. Give the flour a quick sift through a strainer, break it up with a whisk or use a hand held mixer.
If you don't want to use yeast, use the whipped egg white.
I've never tried to whip an egg white with an immersion blender.
I prefer butter but you can sub some oil. I wouldn't use more than 25 to 30%.
I don't know how long a batter with whipped egg white will hold up. You can keep the yeast batter for a few days. I've never made waffles with fruit.
Overnight Belgian Waffles, from Creative Kitchen Online
1/2 C lukewarm (105°F) water
1 T granulated sugar
2 1/4 tsp active dry yeast (1 yeast packet)
2 C whole milk, warmed (about 105°F)
1/2 C unsalted butter, melted and cooled
1 tsp salt
2 C all-purpose flour
2 large eggs, lightly beaten
2 tsp vanilla extract
1/4 tsp baking soda
The night before, or at least 8 hours before baking, combine the warm water, granulated sugar, and yeast. Let stand 10 minutes, until foamy. Stir in the warm milk, melted butter, and salt. Beat in the flour until smooth (this may be done using a hand mixer on low speed). Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop – do not refrigerate.
When ready to bake, preheat your waffle maker on your preferred setting. While the waffle maker is heating, stir the eggs, vanilla extract, and baking soda into the batter. Measure out enough batter for your waffle maker and pour into the preheated waffle maker. Use a heat-proof spatula to spread the batter evenly over the grids. Close lid and bake the Belgian waffle in the waffle maker until it indicates the waffle is done. Remove waffle and repeat until the desired number of Belgian waffles has been made. Cover remaining batter and place in the refrigerator for up to 3 days. Waffles may be kept warm in an oven at low-heat (200°F). Place Belgian waffles on an oven rack in the warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.
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If I can find this yummy recipe for cornmeal waffles with sunflower seeds, I'll post it for you. 
