Waffle iron

Waffle Iron, Waffles, Breakfast

I’d always wanted a waffle iron. At the age of six, I started asking for one, every Christmas and every birthday. I dreamed of making big, golden, square waffles that were slightly crispy on the outside and light on the inside. I got my first wok when I was six, my first ice cream machine a couple of years after, but sadly, no waffle iron.
I’m getting married later this year, and my fiancée and I have already registered in at least one place. Can you imagine what the first thing I picked was? That’s right…a waffle iron. It turned out to be a premature choice, however, because to my surprise, I got my first waffle iron for Christmas. My fiancée put in a good word for me with the rest of the family saying,”Paul wants a waffle iron.” I love it; I’ve already used it quite a lot since Christmas.
I followed the recipe printed in the guide on the inaugural run. The more times I used it, the bolder I got. I made substitutions and even added other ingredients such as swapping milk for buttermilk or oil for butter. I altered the amount of flour and even tried using pasteurized egg white; I’ll never do this again. Pasteurized egg whites simply don’t fluff up how non-pasteurized egg whites do.
I hit pay dirt with my family. My most recent experimental batter came out very well. So here it is, “Pauly’s Long Awaited Waffle Iron Waffle Batter!”
Waffle Batter
2 cups of all-purpose flour
4 egg yolks
4 egg whites
1 cup of butter milk
1 cup of sugar
2 tsp. of vanilla extract
2 tsp. of baking powder
1 pinch of salt
2 Tblsp. of melted unsalted butter
First, add the cream of tartar to the egg whites. (Contrary to popular belief, cream of tartar does not produce greater quantity, but it does help in a more stable molecular structure). Whip the egg whites to a soft peak. You may tell your whites are done when you dip your beater into the white and it makes a peak that slumps quickly. Set the egg whites aside.
Next, beat the yolks and sugar until the mixture turns out a pale-yellow or off-white. Insert your buttermilk and vanilla and mix.
While stirring, slowly add the remaining ingredients, it helps if you mix the remaining dry ingredients separately first in a measuring cup. Make sure not to over blend it or you will excite the gluten in the flour and over-excited gluten makes for a very chewy waffle. Remember: Think golden, crisp on the outside and fluffy or light on the interior.
Get your whipped egg whites and add them into the rest of your mixture. Gently incorporate them and don’t over blend, or you will lose the bubbles. While stirring, add the butter.
I have a Krups Wafflechef, it signals you when its warmed and ready to go. Baking waffles in this iron only takes about 4 minutes. Do not go for a cheap, no-name iron, I highly recommend the Wafflechef. Pre-heat the waffle iron. Add about 2 ounces. Of batter on each square, making sure you don’t put over the iron can handle. Should you over-do it on the batter you will make a mess.
Waffles are great for breakfast or even for dessert. They are great topped with maple syrup or whipped cream and fruit; even ice cream makes a fantastic topping! Happy waffle making!

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