The other day, I made waffles for the first time in a long, long time. I had no recipe to use, so I found one online, and used it almost verbatim. When fresh, the waffles were very nice, however, the day after they were cardboard-like and lacking in flavour.
I made a double batch. The original recipe calls for:
- 2 eggs
- 1 dl sugar
- 2 dl skim soured milk
- 1½ dl low fat milk
- 1 dl water
- 350 g plain flour
- 1 ts baking powder
- ½ ts baking soda
- 1 ts vanilla sugar
- ½ ts cardamom
- 125 g butter
The original recipe told me to mix all the wet ingredients except the butter, then mix the dry ingredients separately before mixing them together to form a smooth batter. It then called for leavening for 15 minutes, before melting and mixing in the butter and cooking.
As I said, I made two changes. One was that I left it to leaven for three hours, in the fridge. The other is that I kept a little of the melted butter – approximately 20 grams – outside of the batter to grease the waffle iron.
In scaling the recipe, I simply doubled all proportions.
Any ideas?
Best Answer
May I also suggest replacing the water with club soda? The carbon dioxide imparts no flavor but forces additional fluffy-ness to the recipe. I've done this successfully with both waffles and pancakes.