Waffle Making Tips

Perfect Waffles : The perfect American style waffle will come out of the waffle maker crispy, well browned, with a light and airy texture.

Get to Know Your Waffle Maker : Every waffle maker makes waffles differently. Avoid mishaps by practicing with your waffle maker. Read the instruction manual for tips on how to insure great waffles every time.

Lighter, Fluffier Waffles : To change the texture of waffles and create a lighter, fluffier waffle, consider beating the egg whites. When a recipe calls for whole eggs, separate the yolks from the whites, mix the yolks into the batter as called for, beat the egg whites into stiff peaks and fold them in gently with a spatula.

Extra Flavor : You can add a little extra flavor to your waffle batter by adding a teaspoon of almond extract, vanilla extract or ground cinnamon. For crunch, add some finely ground pecans, walnuts, hazelnuts, or cashews.

Waffle Batter : Add some kick to your waffle batter with a touch of liqueur or a teaspoon of honey, vanilla extract, almond extract, ground cinnamon, or ground nutmeg. You can buy finely chopped nuts at your local supermarket and add them to your batter as well.

Practice Makes Perfect : Perfect batter should pour easily and spread evenly across the waffle plate of your waffle maker. If your batter is too thick add 1 tablespoon of flour and gently stir it in. Continue adding flour until you reach the right consistency. If the batter is too thick, add 1 tablespoon of milk or buttermilk and gently stir it in. Continue adding liquid until you reach the right consistency.

Cooking Spray : Read your instruction manual to know whether you should be spraying your waffle maker with cooking spray before you make waffles.

Over-Mixing Waffle Batter : Over-mixing waffle batter will cause the waffles to be chewier and less fluffy. Mix waffle batter slowly with a spatula until smooth.

Butter and Oil : The more oil and butter in your waffle batter, the less chance they will stick to the waffle maker.

Egg Whites : If you want light fluffy waffles, separate your egg whites from the egg yolks. Mix the yolks in with the dry ingredients, whip the egg whites to stiff peaks and fold in prior to cooking.

Buttermilk : Buttermilk adds tangy flavor and a slightly different texture than regular milk, but the difference is negligible. Use regular milk as a substitute if you don’t have buttermilk, or keep some powdered buttermilk on hand for making waffles. The powder will last for months in the pantry.

Leftover Batter : Leftover batter can be refrigerated and kept for up to 48 hours. Store the batter in an airtight container. Remove the batter and let it set at room temperature for about 10 minutes. Give it a gentle mixing before using.

Buttermilk : If you dont have buttermilk, regular milk can always be used in its place. The difference in texture and taste is negligible.

Dont Lift The Lid : Most modern waffle makers have an indicator light or sound mechanism indicating its time to open the waffle maker. It is a good idea to wait until your maker says to lift the lid and remove the waffles, or you can have quite a mess.

Steam : Steam is another indicator that your waffles have completed cooking. When the steam stops coming out the sides, it is a good indicator that the waffles have completed cooking.

Lemon Juice : For a touch of tanginess to your waffles, add a tablespoon of lime juice to the milk that will be used in you batter. Let the milk stand for 15 minutes before using.

Flour : Flour is the most important structural component in baking. The type of flour and quality will have a profound impact on your baked goods.

Baking Powder : If fresh and stored properly, baking powder will predictably rise cakes, cookies, quick breads, muffins and waffles. Baking powder should be thrown away if it has been sitting on a shelf for more than a few months.

Preheated Oven : So everyone eats at the same time, transfer completed waffles to a baking sheet in a 225 degree preheated oven.

Freezing Waffles : You can freeze waffles after they have been cooked with good results. Place individual waffles between sheets of wax paper, and seal in airtight ziplock bags. Defrost for 10 minutes and then place in a 300 F oven for 5 to 10 minutes.

Measuring Ingredients Precisely : Measuring ingredients exactly is important to achieving the proper consistency in waffle batter. Mix ingredients together slowly and gently being careful not to over mix.

Waffle Batter : Use a measuring cup or ladle to pour waffle batter into your waffle maker. If your waffle batter is too thick it will not pour correctly. Add additional liquid 1 tablespoon at a time and gently mix in to thin your batter so it flows slow but steady across your waffle maker plate.

Freeze Waffles : Freeze leftover waffles up to a month. Place wax paper, between waffles, and store in airtight ziplock bags. Reheat in the microwave, toaster, or preheated 300 F oven (about 5 minutes).

Dried Cranberries : It is perfectly acceptable, in fact encouraged to use fresh cranberries in place of the dried berries when they are in season.

Buttermilk or Milk : If you use milk with less butterfat than milk or buttermilk, such as skim milk or 2%, you may have waffles with a texture that is undesirable.

Heating Up Your Waffle Maker : If your waffle maker is not hot enough, waffles will require longer cooking time to complete and can become rubbery or tough. Allow your waffle maker to reach the proper temperature before making waffles and allow time for the maker to reheat between waffles.

Add Some Extra Flavor : Add some exceptional flavor to plain waffle batter by adding cinnamon, nutmeg, almond or vanilla extract.

Hot Waffle Maker : If your waffle maker isnt hot enough you may not achieve the desired results. Waffles can come out tough and not browned.

Buttermilk : If you don’t have buttermilk available you can use powdered buttermilk, which can be found in most supermarkets and can be stored in the pantry for months. You can also add a tablespoon of vinegar or lemon juice to a cup of milk and let the milk set for 15 minutes to begin curdling.

Leftover Batter : Leftover batter will last from 1 to 2 days if stored in an airtight container and kept in the refrigerator. Bring the batter to room temperature and mix it lightly with a spatula or wooden spoon and use as directed per recipe or waffle maker instructions.

Keep the Lid Down on Your Waffle Maker : Do not be tempted to lift the lid early on your waffle maker. Most modern waffle makers have a built in timer, an indicator light or beeping mechanism to alert you when waffles have completed cooking. Lifting the lid too soon will tear waffles that have only partially cooked.

Freezing Waffles : Freeze leftover waffles in airtight self-sealing plastic bags. Place wax paper between waffles If possible. Remove as much of the air from the bag and seal normally. Frozen waffles will last several months in the freezer. Allow waffles to thaw on the countertop and toast in the toaster, or heat in the oven for a few moments at 300 F.

Fresh, High Quality Eggs : Any dish calling for eggs will be greatly enhanced when the eggs are fresh and of the highest quality. If you have local eggs farmers, seek them out. Look for eggs from chickens raised without antibiotics and hormones. A little extra money for a better quality and tasting egg is worth the price, especially true when they are headed for use in baked goods.

Beat the Egg Whites : For fluffier waffles, separate the egg whites from the yolks and beat the egg whites with an electric hand mixer until the whites form stiff peaks. Introduce the egg whites into the waffle batter by gently folding in with a rubber spatula. The result is a lighter waffle.

Serve Waffles with Warm Butter and Syrup : Soften butter and make sure syrup is at room temperature before serving waffles. When you start to make waffles, remove some butter from the refrigerator and set it out to soften while you cook.

Freezing Leftover Waffles : If you have leftover waffles or decide to make a few extra for another time, they will freeze nicely. Place cooled waffles in a self-sealing plastic bag and place in the freezer up to 2 months. Thaw waffles to room temperature and then toast or heat in the oven.

Egg : Most recipes calling for eggs are referring to large eggs, weighing about 2 ounces each. Grade AA eggs have a firm, thick egg white; a round, high-centered yolk; and a clean, unbroken shell.

Flour : Flour dries out quickly after opening, so you should transfer flour from original bag to airtight container for storing. Most waffle recipes call for all-purpose flour. Purchase unbleached flour as it has higher protein content that helps with texture and better flavor.

Waffle Texture : The perfect waffle is light, airy inside and crisp and lightly brown outside. Separate egg whites from the yolks and beat with an electric hand mixer until stiff peaks have formed. If your recipe calls for sugar, beat the whites with the sugar. Mix the ingredients per your recipe instructions and then gently fold the beaten egg whites into the batter with a spatula.

Cornstarch : A little cornstarch in your recipe can add some crispness to the outside and some light airy texture to the inside of your waffles. Try replacing one tablespoon of flour in your recipe with one tablespoon of cornstarch.

Tofu : Tofu is available in many different varieties and textures. For best results be sure you select soft tofu.

Add Nuts to Your Waffle Batter : Add pecans, walnuts or your favorite nut to a food processor and pulverize. Add the nuts to homemade batter and cook normally.

Baking Powder : Baking powder and baking soda perform similar chemical reactions; however they are not interchangeable in recipes because they react differently with individual ingredients.

Walnuts : California is the largest producer of walnuts in the world. The strong, earthy walnut has a buttery sweetness that works well in baked goods. Walnuts can go bitter rather quickly. Walnuts should be stored in an airtight container in the refrigerator for up to 6 months.

Milk : Use regular milk or buttermilk in your waffle batters. Avoid using low fat milks, as they can change the texture of the cooked waffles.

Cornstarch : Add a little cornstarch to your waffle batters to insure waffles are crisp and tender.

Liquid Fat : Liquid fat such as vegetable oil may deliver a crisper waffle than using a solid fat sucks butter or shortening. Experiment with your recipe to find just the right mix. Remember, no two waffle makers are the same and you may need to adjust recipes slightly to find the perfect mix for yours.

Crispy Waffles : When you start to make your waffle batter, turn the oven on to 200-220 F. As you finish making waffles in the waffle maker place them in a single layer on a baking sheet in a preheated oven. The oven will ensure they stay warm until all waffles have been made and crisp the outside a little further.