Waffle
Golden, crisp and buttery. Perfect with maple syrup. Here are 2 generic recipes to make 4 waffles for two people:
Basic batter for use with electric waffle maker
3/4 c plain flour
1/2 t dried yeast, optional
3/4 t baking powder
1 T 1/3 c sugar
1/2 t salt
1/2 c milk
30 g butter, melted
1 egg, separated
Combine dry ingredients. Add butter, milk and egg yolk. Stir to make a batter. Whisk the egg white till stiff. Fold into the batter. Cook for 5 minutes in preheated waffle maker.
Yeasted Waffle after Marion Cunningham
1/4 c warm water
1 t dried yeast (1/2 packet)
1 t sugar
1 c warm milk
60 g butter, melted
1/2 t salt
1 c plain flour
1 egg
1/8 teaspoon baking soda
Activate the yeast with warm water, and sugar. Allow 5-10 minutes. Add milk, melted butter and flour to make a thin batter. Cover with plastic wrap and let rise overnight or 4 hours. Just before cooking whisk the egg and add to the batter with the baking soda. Keep unused batter in the fridge for up to 1 week.
Variations
- Use cream in place of milk for golden waffle.
- Use buttermilk for a moist waffle.
- Add 1 tablespoon cornflour for each cup of flour for crispy waffle.
- Whisk egg white before folding into batter for puffier waffle.
- Self raising flour may be used in place of plain flour and baking powder/soda.
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