Waffle recipe

[Tink Tina]

Hi Dibbers

DH bought a waffle maker after Xmas but recipe with machine includes custard flour (is this just custard powder? Either way I don’t have it)

Anyone have a simple tried and tested recipe they could share please

Many thanks

[babbymint]

We discovered this last year - it's brilliant. Superb fluffy pancakes, a la IHOP, or add an egg for waffles. This is a massive bag and lasts months. A bargain. I'll never make my own mix again.

[URL="https://www.costco.co.uk/Grocery-Household/Food-Cupboard/Home-Baking/Krusteaz-Buttermilk-Complete-Pancake-Mix-453kg/p/87934"]

Also available from Amazon, for around £12 - still a bargain

[MariaLynda]

I really want pancakes now! I think they sell this at costco too if you have a branch nearby and can go.

[wanye]

if you like your waffles a bit more belgian in style, i can recommend this recipe...

INGREDIENTS
makes 5 Liège Gaufre

• 3g active dry yeast
• 60g scalded whole milk at 110-115 degrees
• 40g of water at 110-115 degrees
• 240g King Arthur Bread flour
• 1 large room temperature egg, lightly beaten
• 20g light brown sugar
• 4.5g salt
• 3.5g baking powder*
• 120g soft room temperature unsalted butter
• 15g honey
• 10ml (2 tsp.) vanilla
• 150g Belgian Pearl Sugar (“Lars Own” brand is an excellent choice)

* while baking powder is not a traditional ingredient, it provides a slightly more modern texture. If you like, omit the baking powder and add 1.5g more yeast.

DIRECTIONS

1. Place yeast, milk, and water into the workbowl of a stand mixer. Stir for a few seconds to moisten the yeast.

2. Add the egg and 80g of flour. Mix to blend. Scrape down sides of bowl.

3. Sprinkle remaining 160g of flour over the mixture, but do not stir it in. Cover and let stand 75-90 minutes (at the end of that time, you’ll notice the batter bubbling up through the cover of flour).

4. Add brown sugar, salt, and baking powder* (see note in ingredient list above) to the workbowl of a stand mixer. Mix on low speed – just to blend.

5. With machine on low, add honey and vanilla. Then add 30g of butter at a time. Mix 4 minutes at medium-low speed; scrape down sides once or twice in that period. Let the dough rest for 1 minute and then continue to mix for 2 minutes. If you measured your ingredients perfectly, the dough will be sticking to the sides of the bowl in the last minute of mixing and then, in the last 30 seconds of so, will start to ball-up on the paddle. If this does not happen, let the dough rest for 1 more minute and mix for another 2 minutes. Whatever the outcome of the extra mixing, proceed to Step 6.

6. Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours. This step is crucial for developing the flavor.

7. REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO STEP #8. This is essential. The yeast respiration must be slowed before continuing.

8. Stir the dough down (meaning: gently deflate the gases from the dough, by pressing on it with a rubber spatula), scrape it onto a piece of plastic wrap, and then use the spatula to press the dough into a long rectangle. Fold that rectangle over on itself (by thirds – like a letter) so that you have a square of dough. Wrap it in plastic, weigh it down a bit (I put two heavy dinner plates on top of it) and refrigerate overnight.

9. The next day, cut off 110 gram chunks (you should get 5 of these from the dough), and mix 30 grams of pearl sugar into each by hand.

10. Shape each chunk into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for exactly 90 minutes.

11. If you have a professional waffle iron (meaning: it’s cast iron and weighs over 20 pounds) cook at exactly 365-370 degrees (the max temp before sugar begins to burn/decompose) for approximately 2 minutes.** Give each waffle a few minutes to cool slightly before eating. No syrup or toppings are needed, unless you’d like to add some fruit or a dusting of powdered sugar; they’re quite sweet on their own.

** If you have a regular waffle iron, heat the iron to 420 degrees (hint: many regular waffle irons go up to and over 550 degrees at their highest setting) , place the dough on the iron, and immediately unplug it or turn the temp dial all the way down. Otherwise, the sugar will burn.

[Fluffypenguin]

Ingredients
150 g self-raising flour
1 teaspoon baking powder
1 teaspoon sugar
1 large free-range egg
240 ml semi-skimmed milk
1 orange , optional
vanilla extract , optional

Mix all the dry ingredients together in a large bowl. Gradually beat in the egg, then add the milk slowly, whisking well to get as smooth a batter as possible.
If you’re making sweet waffles, grate in the orange zest and add a few drops of vanilla extract.
Get your waffle machine ready. Once it’s hot, ladle in the batter mixture and seal, following the machine instructions until your waffles are cooked.
Serve with whatever takes your fancy!

This one is really easy. We usually melt chocolate and drizzle them in that.

[Tink Tina]

Originally Posted by Fluffypenguin

Ingredients
150 g self-raising flour
1 teaspoon baking powder
1 teaspoon sugar
1 large free-range egg
240 ml semi-skimmed milk
1 orange , optional
vanilla extract , optional

Mix all the dry ingredients together in a large bowl. Gradually beat in the egg, then add the milk slowly, whisking well to get as smooth a batter as possible.
If you’re making sweet waffles, grate in the orange zest and add a few drops of vanilla extract.
Get your waffle machine ready. Once it’s hot, ladle in the batter mixture and seal, following the machine instructions until your waffles are cooked.
Serve with whatever takes your fancy!

This one is really easy. We usually melt chocolate and drizzle them in that.

See more...

This one looks good, hope to make some this weekend, thank you