Waffle Try #3

A few days ago we had a big waffle night at Michael's sister's place. We made waffles for 6 total and attempted two recipes with slight variations. All in all, the waffles turned out good but still no super fluffiness, the kind where you can cut through the waffle with a fork and let it melt in your mouth. We made the following recipe with whole milk, 100% fresh butter; all in all, the creamier and richer the better.

1 cup of flour
5 egg yolks
smidge of salt
3 ounces powdered sugar
5 tbsp of real butter

250 ml of warmed milk
1 tbsp vanilla extract/sugar combo

4 egg whites

In one of the batches I also added 1/2 of a small packet of yeast (the kind that does not need to be mixed with water but can be added to the dry ingredients immediately). The yeasty waffles tastes slightly different, both batches were good, but neither rose the way i had hoped.

Michael's sister had a copy of "The Joy of Cooking" on hand, and we discovered a few useful tidbits for next time.

Tip #1: Barely mix the egg whites into the batter at the end. I mixed them too much and they should just be folded in.

Tip #2: The richer the batter the crispier the waffles, says Joy of Cooking. Aside from using 1/2 and 1/2 or cream, i'm not sure how much richer we can go, but i'm willing to give it a shot. Nobody said great waffles should be healthy :).

Finally, it's time to get a real iron griddle me thinks. No matter how rich the batter, my current waffle maker just isn't deep enough to let them rise. In fact, when I put in the first batch this time, we could actually hear the batter fizzing and see the pressure building up in my little teflon waffle maker.

Stay tuned for next time. Michael should have some waffle pics from the "great waffle night" to add.