sandi-in-hawaii
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Dusted the waffle iron off, and started making waffles for breakfast.....
- Thread starter sandi-in-hawaii
- Start date
sandi-in-hawaii
Well-known member
Macadamia Nut Waffles (or my adaptation: Waffles with Coconut Milk)
This is from the Bon Appetit cookbook (the big orange one). Family does not like nuts in baked goods, so I skipped the mac nuts. But I'm sure it would be good smileys/smile.gif
1 1/2 cups cake flour
2 tablespoons golden brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups unsweetened coconut milk, room temperature
3 eggs, separated
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup ground, toasted macadamia nuts
Whisk together flour, sugar, baking powder and salt into large bowl. Make a well in the center.
In another bowl, mix the coconut milk, egg yolks, butter and vanilla. Pour into well of dry ingredients, and whisk until just blended.
Preheat Belgian waffle iron (I used a regular waffle iron).
Beat egg whites to medium peaks. Fold egg whites and mac nuts into batter. Ladle into the heated waffle iron and cook until golden brown.
As far as doneness of my waffles, I look for the steam rising out of the waffle iron. When it stops steaming, it's done.
I liked these waffles. They had a faint coconut flavor, not too strong, and a nice, light texture. (Reminded me of a Japanese senbei cookie.)
This is from the Bon Appetit cookbook (the big orange one). Family does not like nuts in baked goods, so I skipped the mac nuts. But I'm sure it would be good smileys/smile.gif
1 1/2 cups cake flour
2 tablespoons golden brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups unsweetened coconut milk, room temperature
3 eggs, separated
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup ground, toasted macadamia nuts
Whisk together flour, sugar, baking powder and salt into large bowl. Make a well in the center.
In another bowl, mix the coconut milk, egg yolks, butter and vanilla. Pour into well of dry ingredients, and whisk until just blended.
Preheat Belgian waffle iron (I used a regular waffle iron).
Beat egg whites to medium peaks. Fold egg whites and mac nuts into batter. Ladle into the heated waffle iron and cook until golden brown.
As far as doneness of my waffles, I look for the steam rising out of the waffle iron. When it stops steaming, it's done.
I liked these waffles. They had a faint coconut flavor, not too strong, and a nice, light texture. (Reminded me of a Japanese senbei cookie.)
sandi-in-hawaii
Well-known member
REC: Waffles from Better Homes and Gardens (with a banana variation)
Waffles from Better Homes and Gardens cookbook
1 3/4 cups all purpose flour
2 tablespoons sugar (my addition)
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cups milk (I used soy milk)
2 eggs, separated
1/2 cup oil
Whisk together flour, sugar, baking powder and salt into large bowl.
In another bowl, mix the egg yolks, milk and oil. Pour into dry ingredients, and whisk until just combined.
Beat egg whites to medium peaks. Fold egg whites and mac nuts into batter.
Preheat Belgian waffle iron (I used a regular waffle iron).
Ladle into preheated waffle iron and cook until golden brown.
These waffles are really light and airy - it's all about the egg whites.
When you fold the beaten egg whites into the batter, start with about 1/4th of the whites. Combine it with the batter, so that the batter's not so heavy, then gently fold in the rest of the whites.
Here's the banana variation:
Reduce milk to 1 1/2 cups, and add 2/3 cup mashed ripe banana to the egg yolk mixture.
This resulted in a really faint banana flavor. So then I poured in another cup of mashed bananas. It was too much, the waffles never got crisp. I think you can use up to 1 cup of mashed bananas - that's what I'll try next time.
Waffles from Better Homes and Gardens cookbook
1 3/4 cups all purpose flour
2 tablespoons sugar (my addition)
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cups milk (I used soy milk)
2 eggs, separated
1/2 cup oil
Whisk together flour, sugar, baking powder and salt into large bowl.
In another bowl, mix the egg yolks, milk and oil. Pour into dry ingredients, and whisk until just combined.
Beat egg whites to medium peaks. Fold egg whites and mac nuts into batter.
Preheat Belgian waffle iron (I used a regular waffle iron).
Ladle into preheated waffle iron and cook until golden brown.
These waffles are really light and airy - it's all about the egg whites.
When you fold the beaten egg whites into the batter, start with about 1/4th of the whites. Combine it with the batter, so that the batter's not so heavy, then gently fold in the rest of the whites.
Here's the banana variation:
Reduce milk to 1 1/2 cups, and add 2/3 cup mashed ripe banana to the egg yolk mixture.
This resulted in a really faint banana flavor. So then I poured in another cup of mashed bananas. It was too much, the waffles never got crisp. I think you can use up to 1 cup of mashed bananas - that's what I'll try next time.
sandi-in-hawaii
Well-known member
Will seek out malt powder for the next batch (Richard in Cincy's secret ingredient)
Last edited by a moderator:
sandi-in-hawaii
Well-known member
Has anyone tried waffles with Rice Krispies in the batter? REC inside...
I think this is from Cook's County or America's Test Kitchen, but it was posted at recipezaar...
Light and Crispy Waffles
1 1/4 cups all-purpose flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
2 large egg, separated
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
Preheat traditional waffle iron to medium.
Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined.
Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before lid is closed). Close lid and cook until deep golden brown, 3 to 4 minutes.
Serve immediately.
I think this is from Cook's County or America's Test Kitchen, but it was posted at recipezaar...
Light and Crispy Waffles
1 1/4 cups all-purpose flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
2 large egg, separated
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
Preheat traditional waffle iron to medium.
Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined.
Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before lid is closed). Close lid and cook until deep golden brown, 3 to 4 minutes.
Serve immediately.
Last edited by a moderator:
W
whipappeal
Guest
GENIUS! I might go buy a waffle iron just to try these. smileys/smile.gif
tessie-in-cincy
Well-known member
I got a chuckle when I read your posting...
One of my first forays into cooking was when I was around 12 and my mom let me and a friend make brownies. It seemed like a really good idea to put Rice Krispies in the batter thinking it would make them crunchy. Guess what? You'd bite into them only to get a bunch of hard, chewy bits stuck in your molars. We made the most of them and took them to the next-door neighbor to sample. Vern, was a gum-cracking, raspy-voiced, opinionated riot of a neighbor. Kary and I explained that we made some really yummy brownies and wanted her opinion. She took one bite and the look on her face was priceless. I distinctly remember her asking "What the H-E-double toothpick did we put in them?".
I'll have to try the waffles and find out what we could've done differently.
Thanks for the trip down memory lane. -Tessie
One of my first forays into cooking was when I was around 12 and my mom let me and a friend make brownies. It seemed like a really good idea to put Rice Krispies in the batter thinking it would make them crunchy. Guess what? You'd bite into them only to get a bunch of hard, chewy bits stuck in your molars. We made the most of them and took them to the next-door neighbor to sample. Vern, was a gum-cracking, raspy-voiced, opinionated riot of a neighbor. Kary and I explained that we made some really yummy brownies and wanted her opinion. She took one bite and the look on her face was priceless. I distinctly remember her asking "What the H-E-double toothpick did we put in them?".
I'll have to try the waffles and find out what we could've done differently.
Thanks for the trip down memory lane. -Tessie