Sweet Delicious Waffles

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If you didn't read the teaser for this article, you've missed a grand introduction to one of my favorite foods: waffles. They can be exactly the same as you remember when you were a kid, or as complex as the culinary champions of the world's finest restaurants can muster. Yes, I am a fan, and loyal subject, of Waffledom. The following recipe is the base of nearly every other waffle recipe, so take heed.
waffles recipe

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 (we'll save any butter for the top of the waffles when we're done)
"What?! No sugar?!" That's right. Don't be surprised with how sweet they are without it.
Prepping this concoction is a breeze, but you do need a waffle iron. A stovetop, or electric model will work fine. If you don't have one, they're cheap enough at your local discount store. I highly recommend the old-style chrome-plated electric models. They are simple, easy to clean, and most have non-stick surfaces.
Directions:
  1. Separate your eggs into yolks, and whites, into two, separate, medium mixing bowls.
  2. Gently mix together the egg yolks. Add the rest off the wet ingredients to the egg yolks and continue to mix gently. Set aside.
  3. With a wire whisk, vigorously whip the egg whites into stiff peaks. An electric mixer also works fabulously for this task. Set aside when complete.
  4. In a large mixing bowl, add all dry ingredients and mix them well. Then create a "well" in the center of the ingredients.
  5. Preheat your waffle iron to medium-high. When the surface reaches the correct temperature, a bead of water should "dance" on the surface.
  6. Stir the wet ingredients into the dry ingredients. It will be lumpy, but that's ok.
  7. Gently FOLD the beaten egg whites into the mixture. Go slowly so as not to"break" the whipped egg whites. This process adds fluffiness and volume to your finished product because the whipped air stays in the batter.
  8. Carefully pour 1 to 1/14 cups of mixed batter onto one side of the waffle iron. Start on the outside edges, then work your way to the center. Close the lid for 4 minutes, then check for a golden brown color to know when they're done.
Serve immediately, or lay flat on a wire rack in your oven, set to "warm" (about 170F). do not stack waffles while warming in the oven, else they have a tendency to get soggy. Any uneaten waffles can be frozen for up to 3 months. Use a resealable bag, but be sure to squeeze out all of the extra air. Then tomorrow, or three months from now, you can just pop a few into the toaster. They'll be as delicious as the day you made them. Frozen to fun in 5 minutes!
Topping ideas offer the old stand-by, maple syrup, but also include strawberries, blueberries, whipped cream, and even peanut butter. Dress them up and experiment with your own mixtures.



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