I received my first waffle maker as a Christmas gift from my sister-in-law Laura, some 22 years ago. I coveted that thing, but in all honesty, probably only used it a dozen times. It was stored in a hard-to-access cabinet, along with, many other “need-to-have” tools that were rarely used, if only because they were out-of-sight. Not “outta sight”, as in Issac Washington cool, but out of sight, as in, can’t see it, don’t even think to use it kind of way.
Then those damn Eggo Waffles that I used to crave as a kid kept showing up in my freezer somehow. Until, of course, those healthy versions of “Eggo” waffles kept showing up in my cart (and then into the freezer). How easy was that? Pop into toaster, butter, syrup and then eat, yum! Now that’s convenience.
Then the whole gluten-free fad took hold, convincing even the most unconvincible (Me) to think about not eating gluten. Until. Until! Until…I realized, (yes, me, I figured it out) that gluten is only bad for you, if it is actually something your body can’t handle. For instance, if you have, (oh) say…Celiac disease. Not if you have… “I-need-to-stop-eating-gluten-because-everyone-says-so disease”!!! I didn’t want to catch THAT virus!!!
A few years ago, I began wanting to make waffles again. Previously-mentioned waffle maker was no where in sight (yes, pun intended). I think it had made it’s way to the garage during our kitchen remodel, over 10 years ago, never to re-surface again. In any case, I wanted a waffle maker! I needed a waffle maker! I did a little research. Tom did a little research. And one year later, I still didn’t have a waffle maker!!?
One weekend, while at “the cabin” (my in-law’s vacation spot in Hoodsport), we discovered a waffle maker in the far-back reaches of the pantry. We decided to make waffles! Turns out, this might not have been the best idea? Well, actually, it was a good idea, it just was not a good waffle maker. What seemed like a solid piece of classic, old school kitchen equipment, began quickly to appear more like a medieval torture device. Two burns and no waffles later (all the batter stuck to the grids, which simultaneously came out to attack me) I decided to seriously re-think buying a waffle maker; they were dangerous.
V e r y , very dangerous.
I continued to dream about waffles; sometimes with blueberries and maple syrup, sometimes with fried chicken and champagne. Finally, I decided that while I had always been more partial to waffles, pancakes were equally good. I would continue to make pancakes. Yes! pancakes were good enough for me. And safer.
As I shut the door to waffle making, Tom opened his secret quest to find a waffle maker that I would love. Christmas morning, I said hello to my new friend, the waffle maker. It too was stout, was friendly to the eye, it was easy to understand, and most importantly, it did not attack. Waffles are now in solid rotation on the weekends at Chez Stacey.
On a recent weekend, we were at “the cabin”; this time, my in-laws were there too. As we discussed plans for food, the subject of waffles surfaced. How perfect for a forest escape? But I let it be known that we would not be making waffles with their waffle maker! Lois and Bill both looked at each other perplexed. “What was wrong with it?”, they wanted to know. “Well let me tell you”, I said, and boy I did say. In fact, I said quite a bit.
They continued to defend it, so I curiously encouraged Lois to show me what I was doing wrong. The next morning, we awoke to the happy site of a busy kitchen. Coffee in hand, I took my place at the counter to watch the show; the batter was mixed and ready to go. Lois went to the pantry and pulled out a waffle maker that was compact, on a stand with a handle and looked nothing like the one I had described. “Where did that come from?”, I asked. “That’s certainly not the one I was talking about”. “Oh”, she replied, “you must be talking about that old one that was stuck back in the corner”. Yup, circa 1965 we’re guessing.
Makes approximately 6
The first few attempts at making waffles on my new iron were fine but a little too heavy; perhaps I was trying to be a little too healthy with the type of flour and lack of oil; sorry Tom! I did hit gold on pass three though.
These are made with whole wheat pastry flour but yet are still light, fluffy and with the perfect amount of crisp. They freeze exceptionally well, which makes for a great way to enjoy an easy Sunday brunch the following weekend. You can scatter a handful of blueberries over the batter after it is poured in, or for another variation, try mixing in a TB of cocao powder to the batter and serving it with bananas and creme fraîche.
1 1/2 cups whole wheat pastry flour (or sprouted spelt flour)
1 tsp Kosher salt
1 1/2 tsp baking powder (or 3/8 tsp baking soda, substitute coconut sugar for raw sugar)
2 TB raw sugar
1 tsp cinnamon
2 eggs, yolk and white separated
1 1/2 cups whole milk (or almond milk)
4 TB butter, melted (melted liquid should fit into a 1/4 cup dry measuring cup)
Mix the dry ingredients together.
Mix the butter with the milk. Whisk the egg yolk to mix and add to the milk mixture.
Whisk the egg whites until stiff (or nearly stiff if doing by hand).
Add the milk mixture to the dry ingredients and stir until well mixed.
Fold in the egg whites.
Let sit for 10- 15 minutes while you heat up the waffle iron. I use the Breville waffle maker which I put to “Custom” and cooked for 5 minutes.