Fix my waffle recipe
The other day, I made waffles for the first time in a long, long time. I had no recipe to use, so I found one online, and used it almost verbatim. When fresh, the waffles were very nice, however, the day after they were cardboard-like and lacking in flavour.
I made a double batch. The original recipe calls for:
- 2 eggs
- 1 dl sugar
- 2 dl skim soured milk
- 1½ dl low fat milk
- 1 dl water
- 350 g plain flour
- 1 ts baking powder
- ½ ts baking soda
- 1 ts vanilla sugar
- ½ ts cardamom
- 125 g butter
The original recipe told me to mix all the wet ingredients except the butter, then mix the dry ingredients separately before mixing them together to form a smooth batter. It then called for leavening for 15 minutes, before melting and mixing in the butter and cooking.
As I said, I made two changes. One was that I left it to leaven for three hours, in the fridge. The other is that I kept a little of the melted butter - approximately 20 grams - outside of the batter to grease the waffle iron.
In scaling the recipe, I simply doubled all proportions.
Any ideas?
Best Answer
May I also suggest replacing the water with club soda? The carbon dioxide imparts no flavor but forces additional fluffy-ness to the recipe. I've done this successfully with both waffles and pancakes.
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What can I add to waffle mix to make it taste better?
It's ridiculously easy, too, and as an added bonus, you probably have these two ingredients in your kitchen already. Just add a few teaspoons of cinnamon and half a cup of brown sugar to your batter, and you'll end up with waffles that taste just like you remember your favorite morning cereal tasting.How do you fix dense waffles?
When your waffles are dense, it means that you're not lightening the batter properly. To lighten the batter, you're going to need to separate egg yolks from egg whites and then whip your egg whites to froth them up. With the egg whites whipped, you're going to need to just fold them back into the batter.Why is my waffle doughy?
Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy. To make sure your waffle iron is hot, let it warm for at least five minutes before you start making waffles.Why are my waffles soft and not crispy?
1 \u2013 You're Letting Them Sit Too Long Before Eating Them. One of the most likely scenarios is that you're letting the waffles sit for too long before you eat them. Waffles are going to get soggy over time and they won't stay as crispy as when you first took them out of the waffle maker.How to Make the Best Waffles!
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Answer 2
I think you have chosen a recipe which is rather high in flour and low in fat. Flour doesn't have much taste on its own. Fat enhances all tastes. These waffles might taste good while they are still crispy-browned-hot, but after the cooling, the effect is lost.
I normally make this waffle recipe. You will notice that it has the same amount of butter - 125 g - to 270 g flour, not 350. And it uses normal buttermilk, not low-fat milk watered down. The greasing of the waffle iron is done with additional fat too, not with fat taken out of the recipe.
More fat will not only improve the flavor, it will also make the waffles softer after cooling, which is more pleasant to eat than the tougher style. Reducing the flour while keeping the same proportion of eggs and liquid will also help. You can generally try the other recipe, adding cardamom and vanilla sugar to make it suit your taste better. You will probably also want to increase the sugar to make it better aligned with European tastes.
Another thing you might want to experiment with are Liege waffles. They are made with yeast dough, and so somewhat bread-like.
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