ISO: ISO Michael or others for advice on waffles in quantity. I want to set up a do-it-yourself waffle

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joe

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station as part of the Easter Brunch buffet. I'm worried that if I double or triple Michael's recipe (link) I'll have too much leavening. Would that even matter for batter that's going between heavy irons?

I was thinking I could set up double batches of the dry ingredients, ready for the eggs, butter and buttermilk to be mixed in as needed, but a huge bowl of more-than-enough batter is tempting; one less thing to worry about.

I'd appreciate any ideas, thanks!

http://www.finerkitchens.com/swap/forum10/15_Dads_Buttermilk_Waffles

 
Joe, the first time I made these, I goofed and added 1 TBL of soda

I noticed and tried to scrap it out, but I KNOW the batter ended up with more than 1/2 tsp.

It was fine. I made a few, put them in the oven, we ate and at least half the batter sat there for another 45 minutes before I got around to making the rest.

They were also fine. So I think the batter will increase without a problem. How many are you expecting to make; I get 8-10 plate-size basic waffles (not Belgian) out of that recipe, using 1/3 C measurer.

 
Thanks, Marilyn. I get 3 huge waffles, which split up into 4 small ones, with my

Belfian waffle maker and this recipe.

I'm expecting anywhere from 10 to 25 people--my family is not the best at RSVP-ing-- and since I'm also doing the whole ham-eggs-potatoes-asparagus thing, I'm not sure how many takers I'll have for the waffles. It's not expensive, so if you say it's OK I'll make a big vat of batter and not worry about the chemical reactions.

I once made lemon bars with baking soda instead of baking powder and my self-cleaning oven still has gunk in the far corners from that fiasco.

 
I'm not sure about this recipe, but I've seen other waffle recipes that recommend

mixing the batter together and letting it sit overnight. Not sure if that could apply to this recipe. (I'm just thinking thsi through...) Perhaps mixing the batter ahead of time could be one thing totally out of the way...

As for whether to double it or not, if you've got the space, maybe make up two separate bowls? Then as one bowl gets depleted, you could pull out the other one. Just a thought...

I stayed at a hostel in Arizona once and they did a do it yourself waffle thing in the morning. I loved it. It was a great way to get everyone talking and interacting. I also loved seeing what everyone else chose to put on their waffle. As I remember cinnamon and honey was to me, but very good.

 
Thanks Traca, this batter bubbles up pretty fast so I may just mix the dry ingredients ahead....

I'll try to track down Michael to see if he's made batter the night before.

I also got the waffle idea from a hotel breakfast buffet. They had a waffle iron set up with pre-measured cups of batter. It did get strangers chatting with each other.

I'm having a very disparate group this year including people who won't know anyone, so I think this will be a nice ice-breaker.

 
Joe, I know this recipe of Michael's is so very good, but Marian Cunningham has a yeast

batter that I think sits overnight. I'll find the recipe if you'ld like to see it.

 
Joe, one time I made Michael's waffle batter the night before (cause I'm despicable>>>

in the morning)and it just was not as good. I love this recipe and now I just get everything ready separately (dry and wet) and then mix it together in the morning.

 
what kinds of toppings are you putting out? sweet? savory? sounds like a fun idea smileys/smile.gif

 
I'd love the recipe for future reference, Ang. I'll be sticking to Michael's recipe for Easter

because that's the only one I've made so far and I know how it works. I got a Cuisinart Belgian Waffle maker for Christmas and I do want to start collecting different recipes for later.

 
I think mostly sweet things--berries, cream, maple syryp etc. If it's a hit I can abandon the ham

dinner altogether next year and do an all-waffle sweet and savory buffet, couldn't I?

 
My vote...skip the ham. The waffle buffet will get your folks talking.

Last night I was consulting the "Secrets of Success Cookbook" by Michael Bauer. He's got a recipe for a waffle with caramelized onions, and smoked salmon topped with a salad and lemon dressing. It looks delish.

On the sweet side of the waffle world, there's lots of fun options. Fruit with lemon curd...a fun infused syrup maybe (I do blueberry). Not sure what time your brunch is, but that that lovely cinnamon and brandy sauce Olga just posted sounds delish too.

 
Hmmm, skip the ham? But it's the only time all year I do a ham. What I would really miss is the

leftovers. Split pea soup, cabbage rolls, Julia's ham and potato gratin. You're asking a lot here, Traca! LOL.

I'm too insecure to go with an all-waffle brunch just yet, and I only have the one waffle iron anyway, but it's a wonderful idea. My iron came with recipes, including a cheddar cornmeal one, but I don't think I could alternate batters without cleaning the iron in between.

I love the lemon curd--why didn't I think of that--and blueberry syrup. Thanks for the ideas! My brunch is noon-ish but it starts with Mimosas so a mid-day brandy sauce is not an issue.

 
I'll second that. I did a search for baked eggs on epi and the possiblities are endless.

I've always wanted to try making some and I think this is just the place to start.

thanks smileys/smile.gif

 
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