Earl of Sandwich
First off try cleaning you waffle iron by pouring a shot of water on the hot iron and covering it with a 3 damp paper towells and close iron and let go thru 1 cycle. This should clean the iron and cure the sticking problem. Use the nonstick spray very lighlty maybe 1 second spray max. Then try this recipe.
2 cups flour
1 1/2 tsp instant yeast
1 stick melted butter
2 cups warm milk 110 degrees
2 tsp vanilla
1 tablespoon sugar
1/2 tsp salt
8 to 12 hours prior to making waffles mix dry ingredients in a large bowl. Mix the milk and melted butter. Whisk eggs and and vanilla in seperate bowl. Add the milk and butter to the dry and mix. Add the egg and vanilla mixture to the mixture. Whisk until well combined. Cover with plastic and place in refrigerator for atleast 8 hours.
After time has elapsed remove from fridge. The mixture will look a little strange. It will look foamy and fluffy. Stir batter to deflate and start making waffles. If you want crispy waffles with with a great center this is it. You can add cooked sausage, bacon, chocolate chips, cheese, canned corn, jalapenos,PECANS,fruit with powdered sugar, just about anything to waffles.Enjoy…Russ
Red Hut in Lake Tahoe has a waffle with bacon baked (ironed? waffled?) right into it, and the waffles themselves are pure crispy-outside tender-inside mastery.
I would gladly kill for one right now.
Anyone ever been to Pamela’s in Pittsburgh. They have several places and they are famous for their crepe like pancakes. They are fantastic. My favorite pancake places are Pamela’s first and a distant second IHOP but only for their Cream of Wheat Pancakes. I also like the Village Inns (chain from California) for their buttermilk pancakes.
Anyone out there know how Pamela’s makes their batter? Boy, I’d love that recipe.
Russ – thanks for the waffle recipe. It looks terrific. I’m going to try it. My big problem with waffles at home is I don’t have the proper restaurant quality waffle maker. Mine always seems to stick, too. I hate the after taste of the aerosol oil sprays. Cannot get them to crisp and firm up like the Waffle House version.
One good turn deserves another…My take on IHOP’s Cream of Wheat Pancakes.
1 c flour
1/3 c Cream of Wheat or Farina – the cooked variety
2 c butter milk – not the low fat version!
1/4 c veg oil
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 jumbo egg
1/2 c sugar
1/2 tsp salt
Grated lemon and orange rinds to taste..Optional.
Mix all dry …add wet..do not overmix let stand at room temp for 30 minutes. It is not too loose…You want them to spread out and be thin and crispy.
I’m an odd bird in that I don’t care for syrup — especially imitation maple.
I am happy with a few wads of butter … Think of it as fancy toast.
I am not a big lover of the breakfast buffet at hotels, but if I am at a Fairfield Inn, I always make myself one of their waffles along with a carton of milk (of course after I carefully check the date on the carton.)
Waffles are my favorite. They must be served with sausage.
I have a long cast iron griddle for pancakes and a great waffle iron. The griddle sits unused.
There are some great suggestions and I like the idea of Ovaltine or malt as an addition.
One of my favorite waffles is with bacon cooked inside.
I like many of Russ’ suggestions. I have yet to enjoy the combination of chicken and waffles, but that syrup mixture with diced jalapenos sounds great.
I’ll chime in with the one style of pancakes I love: Pigs in a Blanket.
Earl of Sandwich
I like ’em both, but in the end I’ll go for pancakes everytime.
I appreciate the work Russ has done and his recipe but it is a little to much work for me. I tend to ramp it down a bit and buy the redi made stuff. Maybe not so good but easier.
Paul E. Smith
Cakes please, for some reason I’ve experienced some really bad waffles out and about.
On a side note, I purchase some Aunt Maple’s pancake mix from Aldi’s grocery store. Boy, I thought they were really good.
Here is my Waffle Recipe:
5 oz all purpose flour
5 oz whole wheat flour
1 tsp baking soda
1.5 tsp baking powder
1.5 tsp salt
4 tsp sugar (I use raw coarse sugar)
3 large whole eggs at room temp
1/3 stick melted salted butter
16 oz buttermilk room temperature
In large bowl mix wet ingredients with a whisk
In another bowl mix dry
Add dry to wet an mix until incorporated. DO NOT OVER MIX lumps are ok then let rest atleast 15 minutes.
I always add ingredients as I go chocolate chips,1/3 cup dry malt, pecans, blueberrys etc. When I use blueberrys I use frozen and roll in sugar prior. I cook them on two vintage Commercial Rugged Carbon Waffle Irons that must weight 50 lbs a piece. Remember this is just the basic recipe I add cinnamon, nutmeg, orange extract, sunflower seeds, pineapple,etc the possibilities are endless….Russ
If we get some other recipes in this post I might put up my chocolate brownie waffle recipe.
I’d go with the waffle. I make a pretty darn good pancake at home, but rarely do waffles. pb
I love em both and make both good pancakes and waffles. My waffle-maker died a few years back though and I never replaced it (dunno why), so given the choice I’d probably pick waffles. And up here in Maine, that means I can almost always get them with blueberries and delicious maple syrup. Yummy!
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