Saturday, November 14, 2009

I Heart Waffles!

I used to make waffles all the time while I was in college. It was my go-to meal when I didn't like what was being served in the cafeteria. They were always good, and they were something I knew that I wouldn't mind eating or wouldn't give me stomach problems. I used to eat them for breakfast, lunch, dinner, and when there weren't any good desserts, waffles it was. A topping of ice cream and chocolate syrup you had a dessert fit to split...and you better because those things were filling and surely overflowing with unnecessary calories.

But nevertheless, I still love waffles. They are so great in that they are pre-prepared for syrup and butter and other lovely toppings. But now, I never make them, mostly because I have never owned a waffle iron.

Now you're probably thinking I'll say I own a waffle iron now, but nope. Still don't have one, but the villa I live in does. So I decided to give it its first test run, and I have to say, I am one awesome waffle maker. :)

I just used a basic waffle recipe, and it worked perfectly in the waffle iron. I had no trouble with sticking or burning. It was marvelous, but I think my favorite part was the shape the waffles came out in. It came out as a nice clover shape, but when you cut along the lines you get cute little hearts.

So if you have a waffle iron that collecting dust, I've got the remedy.

Classic Buttermilk Waffles
from The King Arthur Flour's Baking Companion

2 large eggs
1 3/4 cups buttermilk (I use a combination of milk and yogurt)
1/2 cup (1 stick, 4 ounces) butter, melted and cooled to room temperature
2 teaspoons vanilla extract
2 cups pastry flour or 1 3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients until smooth.

Spray the waffle iron with a non-stick cooking spray before preheating it. (I didn't have spray, but I light brushing of oil worked just fine.) For a 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming.