I use my bread starter pretty much whenever I get the chance. This is another excellent application should you have a starter brewing away somewhere in the back of your fridge. The night before you want to make waffles, mix together: 1/2 cup starter 1 cup all-purpose flour 1 tablespoon sugar 1 cup buttermilk …and […]
READ ONReader and regular commenter Don Cuevas points out something interesting about Greek proto-waffles, obleios: I’d like to note also that obleas are also part of a confection in the Morelia, Michoacán, Mexico area. They are two, very thin and crisp wafers, with a filling of cajeta, a sort of caramelized milk. Very interesting indeed. I […]
READ ONIt’s hard for modern Americans to imagine a waffle without maple syrup (or at least imitation maple syrup) on it. Waffles with maple syrup have become an American tradition. Yet as I intimated in my own silly way in the post down below, it’s a tradition that was originally born of necessity. Sweeteners were a […]
READ ONHere’s a classic yeasted (known as “Belgian”-style) waffle. For an interesting (if inauthentic) twist, try adding a tablespoon or so of maple syrup directly to the batter! 1 cup (5 ounces) all-purpose flour 1/4 teaspoon salt 3/4 teaspoon instant yeast 3/4 cup (6 ounces) milk 3 tablespoons (1.5 ounces) butter 1 large egg 1/2 teaspoon […]
READ ONYou’re an early American colonist. A pilgrim, let’s say, at Plymouth. You’re English, but you spent a few years kicking around in Holland seeking refuge from religious persecution. While among the Dutch you happened to sample a new fad food called the wafel (it happened one crazy night at Frans de Grebber’s house…those artists throw […]
READ ONA number of you have asked that in regard to the waffle recipe I put up. It’s a good question, especially since most of us have been trained to think of corn starch (flour) as a thickener versus a bread building material. But in fact corn flour does work well as a regular flour, and […]
READ ONGeorge Foreman may be the modern day king of foods cooked between two hot metal plates, but the idea goes back at least to the Greeks. They cooked flour pastes between two pieces of fire-heated iron to produce obleios. These flat, savory pastries (which were often served filled) were the distant ancestor of both the […]
READ ON…and you can potentially win a brand new (pink) KichtechAid mixer and all the accoutrements. Plus, you’ll help the cause of breast cancer research. Everything you need to know is right here!
READ ONThat last post left my own personal, internal peanut gallery asking: why should I care about crispy waffle crusts? There’s more to a waffle than it’s exterior, isn’t there? Actually no, there isn’t. Because a waffle is pretty much all surface. And God bless it for being so, for surfaces are where most of any […]
READ ONI think everyone who’s ever set out to make waffles at home for the first time has had the same reaction to a waffle recipe. It’s either wow, that’s a heck of lot of fat, or jeez, that’s a ton of sugar. All I can say is, that’s the way it is in the wonderful […]
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