waffle stack

I like to make a big stack of waffles from scratch and then freeze them for easy breakfasts.

Recipe

Makes about 24 4-inch waffles.

Dry:

  • 250g unbleached AP flour
  • 120g white whole wheat flour
  • 9.15g salt
  • 2g yeast optional
  • Leavening
    • 6.9g ~ 7.5g baking soda OR
    • 27.6g baking powder
  • 37.5g sugar
  • a small amount of ground cloves optional

Wet:

  • 3 large egg(s)
  • 549g milk
  • 162g peanut oil
  • Leavening
    • 15g lemon juice or vinegar OR
    • 9g cream of tartar OR
    • Nothing if baking powder was used.

Put all the dry ingredients into a bowl with a spout. When using baking soda, 6.9g is the default. Use up to 7.5g if you want to accelerate the browning process for waffles with a more crisp exterior. Mix the dry ingredients using a whisk. If you’ll be using an electric mixer, just hold the attachment you’ll be using in your hand and stir it around.

Add the wet ingredients to the bowl in the order listed. Mix with a whisk or electric mixer, and take care that no dry ingredients are left stuck to the sides of the bowl. If using an electric mixer turn it off to scrape the sides and bottom of the bowl. Mixing shouldn’t take more than 2 or 3 minutes.

Turn the waffle iron on, and when it is ready try to pour the waffle batter into each compartment at a steady rate from the center of each. Pouring at a steady rate, the point the batter reaches on the iron is a guide for when to stop pouring. On the first pour, stop before the expanding pool of batter touches the outer squares of the iron. With each pour, remember the point the batter pool reached and adjust as necessary. A silicone spatula can be used to catch any drip from the tip of the bowl’s spout. Close and lock the waffle iron and wait between 4m 00s and 4m 30s for each batch, adjusting as necessary. If using baking soda as the leavener, you can expect to add more batter to later batches as you get less rise.

Place the finished waffles on a wire rack to cool. If you don’t have a wire rack, you might sprinkle a bit of sugar on a plate.

15m after the last waffle, or whenever they are cool, transfer any waffles you didn’t eat from the rack to a plate to go into the freezer.

Later on, grab a couple of waffles from the stack in the freezer, it should take about 2m 30s in a toaster oven to reheat.

Suggested toppings:

  • peanut butter
  • spreadable butter blend and brown sugar
  • vanilla ice cream
  • peach preserves