Waffle Recipe?

Google left me very disappointed after searching for several waffle recipes. Most of the ones I tried were just ok but honestly I've tasted even better frozen waffles. Yet, I refuse to believe a frozen waffle can taste better than a made from scratch one. Are there any Dxpnet cooks/moms/etc. that could help me with an spectacular homemade waffle recipe? 😉

Better believe that. This is the one I use religiously. Don't be alarmed at the fat content, it's to keep them from sticking miserably ( and just to make them taste phenomenal ).

2 c. flour
3 tsp. ( 1 Tbsp. ) baking powder
1 tsp. baking soda
1 tsp. salt
2 c. buttermilk ( or 2 tsp. lemon juice or vinegar in sweet milk to clabber it a bit )
4 eggs, well beaten
1 c. ( 2 sticks ) melted butter or margarine

Beat all ingredients till smooth, pour out into readied waffle iron ( to within 1" of edge, no further ). These freeze well..your own toaster waffles, pffft at the store ones. Top with whatever makes your mouth happy. 🙂

Thank you VB! But... no sugar? I thought sugar was what made them crispy...?

Nope, no sugar. The fruit/syrup/etc. takes care of that. The combination of natural sugars in the flour and the fat as it bakes in the waffle iron takes care of that. I bake them longer in my waffle iron, beyond the little red light binging back on to make sure they're golden.

I also spray the waffle iron with non-stick in between batches. Especially when I use my older waffle iron. That thing gets hot enough to melt lead.

Posted by venusianbull
I also spray the waffle iron with non-stick in between batches. Especially when I use my older waffle iron. That thing gets hot enough to melt lead.

Sounds like a serious waffle maker, LOL! I got my very first waffle maker a few weeks ago. It's for small squared waffles. Deep inside I wish I had the big rotating circular one 🙂 that way I could also try to make my very own waffle cones for ice cream.

It's a beaut. 🙂 Got it at a yard sale, heavier than a load of bricks ( exaggeration, but it's awfully heavy ) and it makes 4 square waffles at a clip. It truly gets wicked hot. From the 50s methinks. Works great.

I heart waffle cones. 😄

So, reporting back. I tried the waffle recipe and followed the instructions throughly. However, after cooking a few waffles I had to modify the batter because they weren't cooking at all, it seems like the fat was too much for the batter after all. My sister tried them and she said "it felt like biting on a butter stick" :S (no ofense VB but I'm being honest those were her words), yes they were that soggy. So I mixed an additional 1 1/2 c flour and 1 tbs vanilla.

This time the outside cooked really well, had a nice golden color and the taste improved a lot. However, they turned out too heavy; and the inside, well let's say a pancake was 10 times lighter than my waffles.

I don't know, maybe I should blame it on the cheap waffle maker I have but still no batter is making the trick for me 😢

Hmmmmm, not offended at all. What I really wish is that I was there during the process. Yep, they're buttery, yep, they're eggy..wondering why they weren't cooking well for you? As soon as the baking powder hit the acid in the milk the leavening should have kicked. Not to worry, I will continue digging for you. It really is a process of elimination till you settle on just what you like. Maybe we'll get lucky and find you one that will become *your* waffle recipe. 🙂

Norwegian Waffles

2 eggs
2 tablespoons white sugar
3 tablespoons melted shortening
1 3/4 cups milk
1 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder

Beat together eggs and sugar with an electric mixer until fluffy. Pour in shortening, milk, salt, and vanilla; mix until well blended. Sift together the flour and baking powder. Mix the flour into the liquid.
Spoon 2/3 cup of batter onto the preheated waffle iron at a time. Close the iron and cook until steam no is no longer coming out and waffle is browned.

^^ This one is easy and gives good result. Now you've got me wondering if you're not after a yeast waffle to get that rise. More like this:

Belgian Waffles

1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

Give those a shot. My waffles do not turn out light as air, they are rich, very dense, heavier than store waffles and sit on your stomach with authority. I think yeast waffles are more along the lines of what you have in your head. 🙂 Just a niggle in my head, but you must make sure to allow the waffle iron to heat back up between batches. Waffle on. 🙂
Just mix them, sneak off for an hour and it's on.

Thank you VB, I'll give these a shot 🙂