HOW TO MAKE PERFECT WAFFLES
18 THINGS YOU NEED TO KNOW
And 7 Helpful Notes
1. Follow manufacturer’s directions for seasoning the waffle iron.
2. Heat the waffle iron well (maybe more than manufacturer says) – test readiness of the iron as for pancake griddle (a few drops of water, shaken from your wet fingers should skittle on the interior surface: they should neither evaporate instantly, nor sit and bubble)
3. Don’t ever scrub or scour a waffle iron; if you make scratches, even scratches so small you can’t see them) waffles will stick.
4. Don’t overbeat the batter – that will develop gluten (protein) and waffle texture will be tough (a few small lumps in the batter are okay, they’ll dissolve in cooking).
5. If waffle batter is made ahead and refrigerated, bring it to room temperature before using - and stir thoroughly again (to blend ingredients that may have settled) before using.
6. Push batter to within one inch of the edges of waffle iron grids, using a wood or Teflon-coated implement (to avoid scratching the waffle iron’s surfaces).
7. A sign that waffles may be finished cooking is that steam will no longer come from sides of waffle iron (the waffles may still require more cooking).
8. If the lid resists when you attempt to open the waffle iron - allow more cooking time (even if steam has stopped), Waffles are done when you can easily open the lid, and they are crisp and golden brown.
9. First waffles always take longer than subsequent waffles to cook.
10. Waffles will be more crispy if baked longer - less crispy if shorter cooking time.
11. Crispier waffles are less likely to become soggy.
12. Hold cooked waffles no longer than 15 minutes.
13. Cooked waffles are best held on cake rack, without a towel or other covering under or over the waffles (to avoid condensation that would tend to make them soggy). Do not stack them, for the same reason.
14.Waffles may be held on a cake rack set on a cookie sheet in a slow oven (about 200 degrees) to keep them hot while more are being made.
15. Serve waffles on warm plates (they can get cold in a hurry). Warm plates in a slow oven (no hotter than 200 degrees) or in the dishwasher on the “dry” cycle, or in a plate warmer (if you have one) or set the plates in a sink of hot water, then remove and dry each plate just before using.
16. The number of finished waffles indicated in a recipe “yield” may vary depending on the type and size of the waffle iron used. Most recipes are tested using 8-inch square or 6-inch round waffle irons – and not the kind with deep pockets (Belgian waffle irons).
17. Save waffle scraps from savory waffles for croutons (brown them in butter with garlic and/or herbs – then cool completely on a wire rack before using for soups or salads. For a sweet treat, toast them in a skillet with melted butter and cinnamon sugar.
18. Leftover waffles may be used to make bread crumbs (sweet waffles can be used to make a crumb crust for pie – just blend with softened butter). To make crumbs, tear cold waffles into pieces and process in a food processor or blender.
Miscellaneous Notes:
1. Waffle batter should be thicker than for pancakes (buttermilk is great for thickening – substitute it for a thinner liquid) or add more flour to a pancake batter recipe.
2. Waffle batter is not the same as pancake batter. Pancakes are soft, waffles should be crisp - so a good waffle batter usually will contain more fat and/or sugar than pancake batter, to encourage browning and ensure correct texture. (Otherwise, the batter will essentially steam instead of frying, the flour will absorb too much water - softening it - and the surface ends up leathery-tough.)
2a. Waffles should end up crisp on the outside, creamy within.
3. Pale waffles turn soggy FASTER.
4. At high altitudes, use about 25% less baking powder, if baking powder is called for in recipe.
5. Enough batter to make 4 regular-type waffles will make only 2 Belgian waffles (4 squares each).
6. Warm maple syrup is more wonderful than room-temperature syrup (just heat it gently in the microwave) and it keeps the waffles warmer, too!
7. Composed butters (see our Recipe Archives page), buttery toasted nut mixtures, fresh fruit and whipped cream are other interesting toppings.
