Tuesday, August 26, 2008
Waffles
I recently learned that if I grease my stove-top waffle iron before each waffle they no longer stick. Now I eat waffles whereas before I only pined for them!
Based on a recipe in “The Joy of Cooking”
in my “Belgian Waffler” makes 3 full waffles - feeds 2 hungry people
Preheat waffle iron while mixing batter.
1 3/4 cup flour*
1/4 tsp salt
1-2 Tbsp sugar*
2 tsp baking powder
3-5 eggs
1 cup milk, yogurt, cream, water or some combination of these
2-3 Tbsp oil
1Tbsp lemon juice
Combine dry ingredients in one bowl and set aside.
Separate 3 eggs. Add all remaining ingredients to the yolks. If using more eggs, add the whole egg(s) to the wet ingredient bowl.
Beat whites until stiff but not dry. Beat yolk mixture.
Add yolk mixture to dry ingredients with swift strokes barely mixing. A few smaller lumps unmixed are okay.
Fold in egg whites.
Pour batter onto (greased if necessary) waffle iron and cook until waffle is somewhat brown.
Serve with syrup, fresh fruit, jam or yogurt. Maybe all three!
* A note on flour and sugar: I vary my flour intake so that I am not eating as much gluten as all wheat would provide. I use a mixture of rice flour and corn flour or corn meal with a little tapioca flour which seems to add elasticity. For sugar I use a less refined type such as turbinado sugar or succanat: evaporated cane juice.
I have experimented with this recipe now using additional eggs as suggested and varying the consistency. With 5 eggs the waffle is very moist and springy- almost like a popover consistency.
Today I added a little orange oil and some miso to the wet ingredients, then threw in a little mild, fine grained seaweed into the waffle itself on the iron. The excellent result was slightly more savory than usual, but still yummy with some syrup. A nice way to get some extra nutrients from the sea in breakfast!