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(Billings Gazette)   To forward mankind's knowledge and benefit all of humanity, here are tips for fluffy waffles   ( divider line
    More: Spiffy  
•       •       •

6401 clicks; posted to Main » on 06 Jan 2005 at 3:44 AM (12 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

50 Comments     (+0 »)
2005-01-05 07:16:17 PM  
Waffles. Is there anything they can't do?
2005-01-05 07:34:01 PM  
And only the secrets of pancakes and omlettes need to be unlocked to complete the breakfecta, ushering in a new era of peace and tranquility for the entire Earth.
2005-01-05 08:01:52 PM  
Ok...look...I don't do this for everybody. However, I'll let you guys in on a breakfast recipe

Ingredients: 6 eggs, 1.5 cups of flour (has to be all purpose), 1.5 cups of milk (varies on elevation, believe me)


Heat your oven to 400 degrees, bake. Place a general helping of butter/margerine in a normal size metal baking pan (more than two table spoons at least).

Place the eggs in a mixing bowl. Mix well until the eggs are consistent and start to bubble. Pour in milk and flour. Mix for a few minutes with whisk until lumps of flour are gone and small bubbles start to form.


After the butter is melted, pour into the pan.

Bake for 20-22 minutes.

When it comes out, it will be like a panful of two inch pancakes. Fluffy, with a tasty crunch. Delicious.


You have to use all purpose flour, if you don't...then you'll get a big flat looking thing, that doesn't taste all too good.

If you over mix everything, it will also come out flat.

Also, you may have use less milk if it doesn't rise after cooking. *I'm in Atlanta, and I use 1.25 cups milk.

Just mess around a little with the recipe.

2005-01-05 08:06:42 PM  
*tasty crust...not crunch
2005-01-05 08:19:08 PM  
Three comments in, and nothing.

Thank god 11/2 has come and gone.
2005-01-05 08:42:52 PM  
Submitter, thank you.

2005-01-05 09:41:14 PM  
Man I ain't had waffles in like 20 years. Don't much care for 'em actually. Now eggs and sausage, hello.
2005-01-06 01:49:03 AM  
Waffles. Is there anything they can't do?

Become president
2005-01-06 02:39:58 AM  
I'm confused about the whole "Fluffy Waffles" thing.

At what point do I add Fluffy? In the batter?
Or on the griddle?
[image from too old to be available]
2005-01-06 03:49:50 AM  

2005-01-05 07:16:17 PM Ben_Murphy [TotalFark]

Waffles. Is there anything they can't do?

Trust me on this one, there is nothing waffles can't do.
2005-01-06 03:53:05 AM  
Be nice to get fluffed at a Waffle House. Can't say much about the waffles though.
2005-01-06 03:53:19 AM  
2005-01-06 04:05:01 AM  
The secret to good omelettes is to whip the whites into a fluffy meringue, then slowly fold in the smoothly-beaten yellows.

Stir the mixture as the omelette cooks in the skillet, until it just begins to firm up. Don't try mixing too long, though, as you'll end up with scrambled eggs.

Flip. Flip again. Add cheese. Add pre-sauteed ingredients. Fold, and serve immediately.

Oh, and if you put the ingredients in with the egg mixture before it has cooked solid you cease to have an omelette. That is properly called a frittata. Just as good, but a different kind of thing.

(I'm training to be a chef. We had two classes on breakfast foods. Waffles are crap compared to an omelette-wrap.)
2005-01-06 04:10:27 AM  
"Oh, and if you put the ingredients in with the egg mixture before it has cooked solid you cease to have an omelette. That is properly called a frittata. Just as good, but a different kind of thing."

"Bowing down, sir!"

I'd like to also note that if you add cheese BEFORE it's cooked solid, that can lead to some rather bad end results if you like your eggs cooked to a crisp or dry as the sahara. Don't look at me, I don't get it either, but apparently some people in my family think that 'powdered eggs' actually come from a pan.
2005-01-06 04:15:45 AM  
this got greenlighted?
2005-01-06 04:22:03 AM  
The rule I follow is this:
A little browning is good. It indicates that the egg is cooked fully, and gives it just enough hold so that it'll flex when folded instead of simply falling apart. Plus it manages to provide a nicer presentation - the light patterning of tan skillet-marks helps offset the general "sea of yellow" which would otherwise necessitate some sort of extra garnishing.

If the color goes from tan to a brown, though, you're going too far. That destroys the taste of the egg, and ruins a good part of the fluffiness that makes for good omelettes.

Overall, however, I really do prefer my eggs to be overdone rather than underdone. I can cook an egg overeasy, or poach one soft for that matter, but you will never catch me eating either.
2005-01-06 04:33:19 AM  

[image from too old to be available]
My Secret Waffle Recipe

2005-01-06 04:34:43 AM  

W is for the many ways that you're served!
A is for the admiration you deseeeerve!
F because you're fluffy, you're flaky, you're fiiiine!
And F is for the flavor that is second to none!
L is for how light you are, you melt in my mouth!
And E is for eeeeeeegs!

Put them all together with a how-do-you-do
Lovely waffles, we love yooooou!@
2005-01-06 04:40:47 AM  
SPAM SPAM flour water sugar SPAM SPAM SPAM egg SPAM SPAM baking soda and SPAM!!!
2005-01-06 04:42:43 AM  
On a non-breakfast-y note, I understand from my girlfriend that one needs to add a healthy shot of vanilla extract to make primo hot chocolate. It works.
2005-01-06 04:46:31 AM  
Fry up some bacon. Pour batter into waffler. Apply a few strips of bacon. Shut waffler. Bake. Remove. Serve with warm, real maple syrup.
2005-01-06 05:00:33 AM  
On a non-breakfast-y note, I understand from my girlfriend that one needs to add a healthy shot of vanilla extract to make primo hot chocolate. It works.

It sure as hell does. The only use I've yet found for soy-milk is that their vanilla flavour makes one hell of a nice base for chocolate milk. Vanilla's actually one of the things the Aztecs used to originally PRODUCE chocolate, so it's no coincidence that it goes really damn well with modern chocolate things.
2005-01-06 05:03:47 AM  
What about abelskivers? Somebody on here has to have some tips for those tasty spherical pancake thingies.
2005-01-06 05:06:26 AM  
we need a photoshop contest of Terminator vs I-Robot.
2005-01-06 05:07:35 AM  
Oh, and for that matter - mint makes a wonderful addition to hot chocolate. Personally what I do is brew the cocoa, and stir it with one of those soft, crumbly peppermint sticks.

That's just tasty.
2005-01-06 05:45:01 AM  

Do a google on "Columbia Empire Farms". They sell an aebleskiver mix -- just had it New Years morning -- sort of a tradition. I'd recommend making half the recipe unless you're feeding an army.
2005-01-06 05:51:08 AM  
What, no Kerry comments yet?

It must be 2005 then.
2005-01-06 06:01:26 AM  
That looks like a great recipe for a breakfast something, I'll probably make it tomorrow. Which way does one adjust the amount of milk used based on elevation, is it less milk/lower elevation, more milk/higher elevation? You mention being in Atlanta and how much milk you use there. I was in Atlanta for 3 days, some years ago. The only thing I remember about Atlanta is it seemed like the land of the angry white people, and it rained every evening. Oh, and it was near impossible to get a Pepsi.

/drinks Coca-Cola
2005-01-06 06:06:29 AM  
To *forward* mankind's knowledge....???

That's teh good english right there.
2005-01-06 06:19:05 AM  
This is from and is the third definition listed:

Main Entry: forward
Function: transitive verb
1 : to help onward : PROMOTE

so really, you're teh only moran here.
2005-01-06 06:26:57 AM  
Man! my guilty pleasure is Waffle House. for only about five bucks you can get more breakfast than you can eat. I usually get steak and eggs, but sometimes I get a waffle, Only thing that would make em better is if they baked biscuits, MMMMM big old fluffy biscuits with buter and jam!
2005-01-06 06:28:30 AM  
Could one of you kind and all-knowing peeps kindly sort out the flour thing for me?

Is 'all-purpose' what I would call 'plain' or is it the same as 'self-raising'

I thank you.
2005-01-06 06:31:38 AM  
I neat little thing for waffles/pancakes to make them fluffier than normal: add club soda to the batter.

The carbonation adds to the airiness of the batter... but if you overmix, the soda will go flat, and you'll be no better off than if you had gone without it.
2005-01-06 06:45:24 AM  
'Bout time! I was beginning to dispare we would ever solve this.

/ 2005 - Year of the Fluffy Waffle! Yeah!
// Your mission is to go to your local Waffle House and preach the gospel according to Drew.
2005-01-06 06:52:16 AM  
Impudent Domain

My favorite breakfast: Four fluffy waffles with whipped butter and syrup, at least a 3-egg omelette (doesn't matter what kind, as long as there's cheese in it), and biscuits and gravy. Oh yeah, and bacon. Lots of bacon. That is all.

Just don't plan on eating anything for the next couple days, and go ahead and do that EKG before and after. :)
2005-01-06 06:54:35 AM  
shiat, that post above wasn't necessarily for you, Impudent Domain. :)

But as long as your name's up there, I've only been to a Waffle House twice (on roadtrips), and the next time I take a trip through the U.S., I *WILL* make it a point to eat at another one.
2005-01-06 07:59:50 AM  
Try adding a teaspoon of pumpkin pie spice to your next batch of waffles. Makes yer tongue smile!
2005-01-06 09:06:49 AM  
I prefer Homer's patented out-of-this-world space-age moon waffles.

Mmmm...waffle runoff...
2005-01-06 09:30:37 AM  

I was hoping for the obvious from one of us MSTies out there!
2005-01-06 10:07:04 AM  
The article is stupid, but that's not important.

It misses a few important things.

1: Flour in the south is different. It's lousy, actually. Wheat grown in the south of the US has less protein and is softer. This results in a light, fluffy, often worthless product when baking. Good for biscuits, pancakes, waffles, gravy, cakes. Lousy for bread, rolls, etc. People in the south don't know from good bread, this is why the bread at Kroger-owned grocery stores is shiat.

2: Any recipe can be driven to an extreme. Folding in merengue to make the waffles fluffier is just that. If you *need to do this to make light waffles, there's something horribly wrong with your technique and you are a person who should not be allowed in the kitchen.

Don't get me wrong, I'm not down on the south, or southern cooking, but there are some things that are just bad.

When you start messing with flour, everything is more complex, and technique and materials become far more critical. The most common mistake is, too much flour. This is because volume measurements of flour, when not accompanied by a specific measuring method, are bullshiat. 1 cup of flour can be anywhere from 3.5 to 6 ounces of flour.

Also, if you scoop directly from the bag rather than transfering the contents of the bag into a sealable container and then measuring from that, the "scoop and sweep" method has to be altered somewhat. Most of the people who publish recipes keep their flour in a container, because it gets all nasty if you leave it in an open-ended bag. If it's still in the bag, it's more compacted than it would be if you poured it into a container, so when scooping from the bag, remove about a tablespoon from each cup.

Also, when you make things with only slight flavors, like pancakes, waffles, biscuits, that sort of thing, you have to watch out for anything that's going to taste funky. If there is baking powder in your recipe, and there are sulfates in your baking powder, your waffles will be slightly bitter, because sulfates are bitter.

So, when making waffles (and pancakes) I recommend that you use a sulfate-free baking powder, such as Rumford or Pilsbury. Often the label will say on the front that it is 'aluminum free' because some very ignorant people think that aluminum will make them stupider and think that they can somehow avoid ingesting the 2nd most common solid on earth, but the point is these products have chemicals like calcium phosphate and sodium bitartrate instead of the much cheaper, nasty tasting aluminum sulfate.

So, now that we have that out of the way, my pancake and waffle batter recipe. For waffles, use a little less baking powder and a little more milk.

In a plastic bowl, microwave 1/2 stick of butter until melted. that's 1/4 cup. If you use a glass bowl instead, you will have to give it some time to cool off after it comes out of the nuke.

Add 3 tablespoons of sugar to the melted butter and combine with whisk.

Then add 1 egg, whisk until smoothly combined.

Then add 1 cup of milk and 1/4 teaspoon or so of salt. Yes, you need a little salt. Whisk until uniformly combined.

Put 1 cup of flour (scoop & sweep method) and 2 teaspoons of non-sulfate baking powder into your sifter (you have a sifter, right?) and sift into the bowl.

Combine with whisk only until just barely evenly combined.

Make sure you let it sit for at least 2 minutes, to allow the baking powder to do it's job.

That's it. Good luck.
2005-01-06 10:26:51 AM  

All-Purpose flour is a mixture of hard and soft wheat flours. If you were making a cake or pastry, you might use a cake/pastry flour. This is soft wheat and basically has less protein, which means it will produce as softer less rigid structure when baked. Hard wheat (more protein) is used for things like bread, pasta and good pizza dough -- Usually you do a lot of kneading too, which helps develop the gluten (proteins). Basically smashing them together so they form this sticky chain. This is why many of these recipes warn you not to over-mix the batter. It ends up making the item more rigid.

Back to flour. There are no leavening agents in AP (All-Purpose) flour. I never use the self-rising stuff personally, but it's basically AP flour with leavening agents (baking powder). That's why I'm kind of wary about bulldg4life's recipe. There's no leavening. Usually you add baking powder or yeast or use something acidic (like buttermilk) with baking soda. I'll take his/her word that it turns out nice, but it might be better with some leavening.
2005-01-06 10:30:04 AM  
Nothing finer than waffles made with a few shots of club soda, covered in powdered sugar, syrup and fruit.

I think chicken n' waffles for lunch is in order.
2005-01-06 10:35:19 AM  
hot chocolate is exceptional with a little Wild Turkey poured in. it smells like shiat, but tastes great. and gingersnaps taste great when you dunk them in beer.

Ant [TotalFark]
2005-01-06 10:38:04 AM  
Asa Phelps:

Any recipe can be driven to an extreme. Folding in merengue to make the waffles fluffier is just that. If you *need to do this to make light waffles, there's something horribly wrong with your technique and you are a person who should not be allowed in the kitchen.

I like my wife's merengue waffles.
Ant [TotalFark]
2005-01-06 10:41:12 AM  
Know what I mean? wink, wink, nudge, nudge

/just realized that proclaiming my love for my wife's merengue waffles could probably be seen as some sort of double entendre
2005-01-06 11:18:42 AM  

Not sayin they aren't good, just sayin if you can't get an acceptable product without using that method, you aren't trying.
2005-01-06 11:38:18 AM  
Love waffles myself.

On the peppermint with hot chocolate comment above, you left out a word. Try your hot chocolate with peppermint schnapps.
2005-01-06 01:33:18 PM  
eggs bind me up
it is real easy to make pancakes & waffles without them
2005-01-06 04:07:26 PM  
you could fluff my waffles anyday
2005-01-06 04:42:44 PM  
[image from too old to be available]
Unavailable for Comment.

\You Dumbass!
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