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Sunday Brunch: Plain Waffles

Despite the fact that this may not be the prettiest waffle, I rather like the way it turned out to be almost circular. I will, however, practice filling my waffle iron.
Last time I posted about making waffles for breakfast, I based my recipe on one from America’s Test Kitchen, where I was assured by the testers that a thicker waffle batter produced waffles far superior to normal waffle batter. Unfortunately, America’s Test Kitchen does not always provide the justification for their decisions. This was the case here and I was left wondering why a thin batter wouldn’t make good waffles.
I pulled out the ol’ waffle iron, mixed up some plain waffles, with milk instead of buttermilk, and slapped the batter on the grill. The resulting waffles were crispy and light. Clearly, ATK is missing out here, even though I did let their paranoia goad me into adding a bit of yogurt to slightly thicken up the batter. The added benefit is that to make these, there is no need to separate your eggs and beat them. There was nothing special about these waffles other than that they are good and perfect for everyday dining.

Plain Waffles

2 cups all purpose flour
2 tsp baking powder
2 tsp salt
2 tbsp sugar
2 cups milk (I used 1%)
2 tbsp plain yogurt
2 eggs
2 tbsp vegetable oil (or butter, melted)
1 tsp vanilla extract

Preheat waffle iron.
Whisk together flour, baking powder, salt and sugar in large bowl.
Whisk together milk, yogurt, eggs, oil and vanilla. Add wet ingredients to dry ingredients and whisk until just combined. Ladle onto hot waffle iron.
Serves 6. With lots of maple syrup.

I recommend keeping your plates warm in a 200F oven to keep the waffles from sweating and losing their crispness when you put them on the plate.

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  • drbiggles
    February 28, 2005

    I was spouting enough spew when I saw yer prety waffle remembering all the hell I went through to NOT find a standard waffle grill locally. But then you mentioned America’s Test idiots too. Now my eyes are shaking with fuming hate and loathing.
    My old waffle iron quit a year ago and what do we do when something of that ilk dies? Toss it and go looking for another. Simple enough, don’t you think? 5 major stores later and nothing but belgian waffle irons. Not only that, the clerks thought I was nuts! “There’s a waffle iron, sir.” Sigh.
    ATK, pleah. Blew two years worth of subscription for their dumb mag. The Mile High biscuits were really good, but not worth the monthly reading. An article on kitchen scrubbies? Or howabout the time when they were baffled that their cook’s knife didn’t slice large cuts of meat well. They got to work and figured they needed a SLICER knife. Or when they tested about 6 non-stick and 6 stainless pans and found no fond difference between the two? Surely they’ll do an article on how best to get mayonaise out of a jar.

    I gotta go eat lunch.


  • Nic
    March 1, 2005

    Isn’t a Belgian iron the type with huge holes in it? Mine’s just a regular iron made by Black and Decker. Nothing fancy – but I like it.
    ATK is off the mark on quite a number of things. I remember seeing them try to chop up bones for stock using a chef’s knife and a hatchet(!) before deciding on a meat cleaver. Some of their ideas/recomendations are useful, but…

  • drbiggles
    March 1, 2005

    Yeah, that’s it. Belgians have the larger holes. All I wanted was one like yers. This spring I’ll just order one online. Sometimes I enjoy going to a store to buy a goodie. Feh.


  • Nic
    March 1, 2005

    I know what you mean. Store=instant gratification. I like the belgians in principle, but I don’t like how every hole hold a 1/4 cup of syrup – I wish my kitchen sponge could absorb liquids that fast. And no one likes a mushy waffle.

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