Waffle Recipe With Picture - Joyofbaking.com

Waffles are really quite easy to make as the batter is about the same as what is used to make pancakes. The only real difference between the two is how they look; whereas pancakes are round and are baked on a griddle or frying pan, waffles are either square or heart-shaped with a honeycomb surface that are baked in their own machine. I will say that waffles are thicker, more bread-like, and crisper and their grids do make ideal pockets for the maple syrup and butter. You have the choice of buying either an electric or stovetop Waffle iron and both consist of two metal grids, facing each other, that are held together with hinges. To make a waffle you pour the batter onto one side of the iron, the second metal grid is then closed over the batter and the waffle is cooked until crisp and golden brown. (It is always a good idea to read your manufacturer's instructions before using your waffle iron as there can be differences between models.) Of course, waffles are perfect with a pat of butter and drizzling of maple syrup but they are also excellent with whipped cream and fresh berries.

In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg and milk. Add the egg mixture to the flour mixture, all at once, and stir just until combined. Stir in the melted butter.

Depending on your machine's instructions, you may need to lightly spray the grids with a non stick vegetable spray. Spoon about a 1/4 to 1/2 cup of batter (or amount that is recommended in your waffle iron's instruction book) onto one side of the hot iron. Take a knife or small metal spatula and smooth out the batter. Close the lid of the iron and bake until brown and crisp. It is best to serve the waffles immediately along with butter and maple syrup. These are also wonderful when served with fresh berries and whipped cream as a dessert.

Makes about 6 - four inch (10 cm) square waffles

Sources:

Greenspan, Dorie. 'Waffles'. William Morrow and Company, Inc. New York: 1993.

Maree, Aaron. 'Patisserie'. Angus & Robertson. New York: 1994.

Willan, Anne. 'LaVarenne Pratique'. Crown Publishers, Inc. New York: 1989.

1 cup (140 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 tablespoons granulated white sugar

1 large egg, lightly beaten

1 cup (240 ml) milk

2 tablespoons (28 grams) unsalted butter, melted

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