“GREAT SCOTT!! I’ve found it!”<–First thing that came to mind upon realization of the discovery of the Holy Grail. Of Wafflianity. I kid not. I’m not sure what reservoir my brain draws from to vomit these random isms. I do have a British torts professor…maybe he’s been a subconscious influence (by the way, really hard not to answer in a British accent when he calls on me).
I think I was more excited about finding/crafting the perfect waffle than I was when I found the perfect pancake recipe. Maybe it’s because there were more fails on the waffle quest, and I sorely needed redemption; or because waffles have a narrower range of delicious (between gooey and brick, and floppy and cracker); or maybe it’s because waffles have to not only pass the “good pancake” standard of review (“You’re a law student if…”) and are subject to uphold a balance of crispness from the iron, and pillowy softness within. There is no crispy ratio with pancakes. OR maybe it’s because I’m just a waffle-kind-of-a-girl. Waffles are just pancakes with syrup traps. They’re the ultimate in convenience for sryup-laden breakfast foods! No need to try to scrape the sticky stuff up with a bite of flapjack that just falls apart in the process–it’s all kept in a nice little pool on each bite. Plus they have the added bonus of that kind of crispy, kind of not, “sugar-juicy” texture you get when you drown crispy stuff in syrup. Like baklava. I just drooled a little bit on the table.
The recipe came from a number of sources, including this, this and that. It seems the most common ratio is 1:1 flour and liquid, with a varying amount of eggs, leavening and fat. I didn’t want mine to have too much fat, but I didn’t want to compromise the texture. So I did what I do best. Winged it. I subbed half the fat with water, reasoning that the steam would help out with the fluff, and wouldn’t affect the tenderness too much (especially given that there’s not a lot of fat to begin with). I did other stuff too, but you really don’t care, your eyes are getting teary and you want some godddammed waffles.
Makes: 4 square waffles
1/2 cup Cake flour
1/2 cup Whole wheat flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
2 teaspoons Sugar
1/4 teaspoon Salt
1 tablespoon Butter, melted
1 teaspoon Oil, not melted
1 teaspoon Vanilla
1 Egg, not melted and separated (okay. That was the last one, promise.)
1 cup buttermilk
2-3 tablespoons Water
1. Pre-heat waffle iron. Combine dry ingredients and whisk to aerate and break up any clumps
2. Combine buttermilk, egg yolk, vanilla and 2 tablespoons of the water.
3. Combine oil and melted butter.
4. Beat egg white until stiff, but not dry (same deal as with the pancakes).
5. Make a well in the center of the dry and add the buttermilk mixture. Fold to begin to incorporate and then add the butter and oil.
6. Fold a bit more (there should still be some dry flour streaks), then fold in egg white.
7. Lumpy is gooood.
8. Deposit onto waffle iron in 1/4-cupfuls.
9. Revel in the holy glory of the crispy, the fluff and the sryup traps.