Apr. 14th, 2013

Waffles

Apr. 14th, 2013 04:15 pm
auros: (Cooking)
Since I've mentioned making these in recent FB posts, I thought I'd post the recipe.

For reference, this is the waffle iron I use. I turn it up to the max setting, and its indicator lights work pretty well, with the Bisquick version of this. If you swap the Bisquick for the substitute mixture, you get a denser waffle -- each one has more heft, and is chewier / less fluffy -- and you need to wait maybe 45-75 seconds past when the indicator light says it's done, to get something properly cooked through and browned. OTOH, maybe you like a lighter waffle, in which case the light will be fine...

Bisquick substitution: Bisquick contains hydrogenated oils, so some folks like to avoid it; I am told by folks who've experimented (including my dad and my older brother) that there doesn't seem to be anything else on the market that makes as-fluffy waffles; the industrial sifters and mixers can coat the flour granules with oil in a way that ensures they don't bind up and form a dense, gluten-y batter. However, the first time I made this, I used the substitute, and they were still, IMHO, pretty darn tasty. So, the substitution: One cup of Bisquick is more or less equivalent to a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil. Mix up your not-Bisquick before the step where you combine it with the nut butter.


Waffles! )

One of the nice things about these is that you can make a ton of them -- we've been doing them in double batches, which gets even the big 6qt KitchenAid bowl alarmingly full -- and freeze what you don't eat that day; they're fine in the freezer for at least two weeks. Probably longer, but we always eat them all by then. :-)

To reheat, put them on a baking pan, covered with foil, and stick in a 375F oven for about 15 minutes, then pull the foil off, stick back in for a maybe 2.5 minutes, flip over, stick back in for another 2 - 2.5 minutes, then serve. This process of getting them warm in a way that keeps them moist (steamy, even), and then crisping them up on both sides, will bring them back to almost exactly the state they were in when they were fresh off the iron.

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