This recipe is from Catherine Martineau, who says she got it from Bon Appetit the magazine. It's a great recipe if you are looking for airy and crispy waffles; they are not floppy or soggy.
The recipe Originally called for Self-rising flour, but since I don't believe in Self-rising flour, I translated it into all-purpose. If you have self-rising flour just leave out the baking powder and salt.
I made the 15-17 waffles batter and it fed about 7 people.
Here is a handy chart:
# of Waffles (7" diameter) | 8-12 | 15-17 | 17-20 |
---|---|---|---|
Flour | 2 cups | 3 cups | 4 cups |
Baking powder | 3 tsp | 4 1/2 tsp | 6 tsp |
salt | 1/2 tsp | 3/4 tsp | 1 tsp |
eggs | 4 | 6 | 8 |
milk | 1 1/2 cups | 2 1/4 cups | 3 cups |
vanilla extract | 1 tsp | 1 1/2 tsp | 2 tsp |
melted butter | 1/6 cup | 1/4 cup (2 tbsp) | 1/3 cup |
oil | 1/6 cup | 1/4 | 1/3 cup |
- Separate the eggs putting the yolks in a large bowl and the whites in a medium bowl.
- Add the milk and the vanilla extract to the yolks.
- In another medium bowl whisk the dry ingredients (the first three) together, then add them to the wet ingredients (the egg yolks, milk ...).
- Add the melted butter and oil to the batter and whisk until smooth.
- Beat the egg whites, and fold them into the batter. To fold into the batter use a whisk and, with a rotary motion, gently pile batter on top of the egg whites and pull the egg whites into the batter.
- Keep doing this until the batter is smooth.
- Heat the waffles irons and cook to desired doneness. (I like brown and crunchy)
3 comments:
Super la table!
YOU MAKE ME WANT A WAFFLE :)
Yay!
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