I got this recipe from the internet, but its been so long that I cannot remember from where. At that time I did not think of noting it down. So – hey! Whoever it is, this is a wonderful recipe for waffles – thank you very much.
Waffles
I love waffles, but am very picky about the texture. I hate them soft spongy ones. The minute the butter and maple syrup hit the waffle, it starts getting soggy! Lifting wilting bits of limp waffles on a fork is not really my thing. And so I hunted high and low for a recipe which would give me crisp biscuity waffles. After a massive hunt, I found it. This recipe of waffles hits the mark right at bullseye!
Every summer when the kids come home, we get together with them and their friends and have a waffle brunch. Of course, Bloody Marys and Mimosas are very much on the menu too. We toast to their latest achievements and escapades, dig into butter and maple syrup laden waffles and exchange news between mouthfuls. Whatever batter is left over, is made into waffles and stored in an airtight container. Just pop into a warm oven and it is as good as new.
I love gobs of butter on my waffles, obviously along with the maple syrup. Something happens to my taste buds when the butter and syrup mix with the biscuity waffles. You can avoid it if you want, but I really suggest that you try at least one small bite with butter.
Waffles dripping with maple syrup
I love my waffle maker to bits. It’s a Krups machine, and I have been using it for a while. I have another of the Teflon make, but the consistency of Krups, the even browning is something else. I am not getting paid by Krups for saying this – I genuinely love that machine.
I put two dollops of the batter into the centre of the machine, turn the heat to 3 and then turn it all the way up to 6. Krups takes approximately 5 minutes to turn out a yummy, evenly browned, biscuity waffle. The time will depend on a machine to machine, so please make the first one and check the timings. Also, you will need to see how much batter to put in for a nice even waffle. I use approximately 1 Cup each time.
A lot of butter oozes out while the waffle is getting made, so please keep a wad of tissues or towels below the machine, so as to not soil the surface you have your machine on.
You, of course, need to clean the machine thoroughly after it is cooled down. I wipe off with some tissue paper immediately, soaking up a good amount of butter. Once it cools, its wiped down repeatedly with kitchen roll towels, till it starts coming away clean. I then leave a wad of tissue inside before closing it and keeping it away. Precious machine – what to do!!
- 1 Cup Refined Flour
- 2 Tbspn Castor Sugar
- 2 Eggs seperated
- 1/2 Cup Melted Butter
- 1/3 Cup Milk
- 1/8th tspn Baking Powder Basically a pinch
- 1 Tspn Vanilla Essence
- In a bowl, mix the flour, sugar and baking powder.
- Add the egg yolks, milk, melted butter and vanilla essence. Mix to combine.
- Whip egg whites to soft peaks, and add to the above mix.
- Refrigerate till consumed.
- Ladle a large dollop in the middle of the machine.
- Set the temperature to medium (I set it to 3 in Krups) and then after 3 minutes to high (6 in Krups)
- It will brown to a nice crisp texture in total 7 minute tops.
- Remove with a wooden spatula, serve hot with butter and maple syrup
- PS :- When the waffles are cooking, a lot of butter will ooze out. Please place your machine of a towel or kitchen napkins to absorb the same and not spoil your surface.