A few days ago, I had planned on making waffles for dinner. All set, I plugged in the waffle iron… and kaput. In a quest for a new waffle iron, a coworker suggested the Williams Sonoma one, saying he loved his. On an impulse, I drove over and got myself a shiny new All-Clad $200 Belgian Waffle Iron (the 4 square one). Epic self-control fail.
So now I’m doing waffle science. I must determine the following: a. best batter for waffles b. what else I can make in a waffle iron c. if it’s worth $200 d. if I really want a Belgian waffle iron versus a ‘normal‘ waffle iron.
To date, I’ve made the Belgian Waffle recipe that comes in the little WS booklet, and another — Waffles of Insane Greatness. The latter wins… by a lot, surprisingly.
Waffles of Insane Greatness
originally adapted from Aretha Frankensteins, then adapted from the link above
* 1 1/2 cups all-purpose flour
* 1/2 cup cornstarch — I had none, so I used 1/2 cup rice flour. How asian!
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 2 cups buttermilk
* 2/3 cup vegetable oil
* 2 eggs
* 3 teaspoons sugar
* 1 1/2 teaspoons vanilla extract
* Butter and syrup, for serving
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes, if you have the time.
With my waffle maker, I cook them for 4 minutes at heat setting ’3.’
Yay waffles! They tasted great, crunchy on the outside, light and chewy on the inside. They also made great dog hats.