Borrowed a friend's waffle maker. Anyone have a great waffle recipe?

I blew a fuse in my kitchen by running FOUR waffle irons at the same time.

Three were thrift shop pickups and one was my Cuisinart Griddler with the waffle plates. I'm pretty sure it's the really old one with no grounding pin in the plug. However, it's made the best so far.

Yet I STILL haven't found the perfect waffle recipe for my personal taste.

I was intrigued by a Unique Sweets episode in a CA storefront that sells a waffle made with brioche dough. Their big secret: they add add sugar pearls. See the link for an image of the dough and pearls. Of course I tried it and of course, I was underwhelmed. It tasted like sweet bread with a pattern seared into it. The storefront focuses on all the toppings...most overwhelmingly sweet confections with the waffle as the base.

http://whippedtheblog.com/2010/03/15/liege-sugar-waffles-perfected/

 
Thanks for the compliments! I just HAD to make chicken and waffles after eating at Roscoe's in LA..

...recently. They're quite famous for their food, and have several locations in Los Angeles. It was PACKED at 9pm on a Tuesday night. Very popular.

Popular, in spite of mediocre reviews on Yelp! and elsewhere. We went at the insistence of friends. I was significantly underwhelmed. The chicken was dry, tough and over-cooked. The flavor was "ok", but nothing special. The waffles were thin, rubbery and bland. What are people thinking? The coup de grace was a side order of mac n' cheese that was barely three little spoonfulls and cost over $5! OUCH.

I cut up a whole chicken and shallow fried it using CI's Extra Crunchy Fried Chicken recipe. SUPERB! I served that over Dad's Favorite waffles, and made chicken gravy using the rendered chicken fat from the whole bird. (I didn't mention that Roscoe's world famous onion chicken gravy tasted like dish water with grease floating on top. YUK! Didn't seem like there was a chicken IN THE ROOM when it was made, much less in the sauce pan!).

My family swooned, I'm proud to report.

Take THAT, Roscoe!

Michael

 
I was/am a waffle nut. I finally found the best recipe in Joy of Cooking. It uses

beaten separated eggs, sour cream. Absolutely the very best. They are light, rich and delicious. If you don't have the book, I can get the recipe.

In fact, I think we had a thread about this about 5 years ago.......

 
I like to make mine really dense so they can be frozen and reheated. I found the ratio

of 1:1 flour/liquid made them too "steamy" and limp. I'm not sure if it's my irons, but I tested two different recipes with this standard ratio and ALL FOUR irons ended up with limp waffles.

(is there ANYTHING so sad???)

Since then I've been increasing the flour, adding malted milk powder, adding corn startch, more sugar. A few tests varied between oil versus butter. These come out dense and firm and freeze with no degradation. I pop two in the toaster each morning and spread with peanut butter.

 
I grew up with vanilla custard sauce and sweetened strawberries. very German/Mennonite. easy way

is to make a box of cooked vanilla pudding, just add a bit more milk to make a sauce. it's so good.

 
I have made these, and if you want a shatteringly crisp waffle, this is it. . .

I have never been much impressed with waffles, but my family likes them, and I did too. The only problem: I need to have a hot plate ready, with hot syrup and warmed butter so that I can eat them hot. They cool off quick. Cooling quickly is why I don't usually care for waffles.

 
Yes, limp waffles. But I like the light texture and richness. These definitely do not toast.

They are just so decadent.

 
Um...huh? LOL Now I know I am starting to get forgetful but ya got

me here. What am I missing? LOL

 
Some Old Order Mennonites do not drive cars (like some Amish) for religious reasons. BUT,

apparently, it's okay to have pudding on your waffles for breakfast. I'm good with that!

 
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