No butter but uses buttermilk and oil
125g flour (1 cup), 1 egg and 200 ml buttermilk (0.85 cup) or substitute with milk, 2 tsp baking powder, 60ml oil (1/4 cup)
125g flour (1 cup), 1 egg and 200 ml buttermilk (0.85 cup) or substitute with milk, 2 tsp baking powder, 60ml oil (1/4 cup)
: http://www.noobcook.com/waffles/2/
Proportionately least butter
1 cup flour, 1 egg and 1 cup milk, 1 1/2 tsp baking powder, 2 tbsp butter (1/8 c)
1 cup flour, 1 egg and 1 cup milk, 1 1/2 tsp baking powder, 2 tbsp butter (1/8 c)
: http://www.joyofbaking.com/breakfast/Waffles.html
Proportionately most egg
1 3/4 cups flour, 2 eggs, 1 3/4 cup milk, 1/2 cup butter, 1 tbsp baking powder (3 tsp)
: http://prettysimplesweet.com/waffles/
Proportionately most baking powder
2 cups flour, 2 eggs, 1 1/2 cup milk, 1/2 cup butter, 4 tsp baking powder
: http://shopcookmake.blogspot.com.au/2011/06/my-infallible-waffle-recipe-butter-and.html
Many recipes also suggest separating the eggs ie whipping the whites to stiff and folding that in for a crispier effect but I'm too lazy.
Confused by the differences in recipes, I found this link http://www.mrbreakfast.com/article.asp?articleid=29 and learnt that
1) If your waffle iron manual doesn't state that that you should coat the iron with oil (mine didn't), then don't! The 'non-stick' quality comes from the amount of oil in the recipe.
2) Sadly, my instruction manual doesn't state how long to wait for the waffles to cook. This link says wait for all the steam to dissipate.
3) Clean as fast as possible after plates are cooled. It's easier to clean.
Proportionately most egg
1 3/4 cups flour, 2 eggs, 1 3/4 cup milk, 1/2 cup butter, 1 tbsp baking powder (3 tsp)
: http://prettysimplesweet.com/waffles/
Proportionately most baking powder
2 cups flour, 2 eggs, 1 1/2 cup milk, 1/2 cup butter, 4 tsp baking powder
: http://shopcookmake.blogspot.com.au/2011/06/my-infallible-waffle-recipe-butter-and.html
Many recipes also suggest separating the eggs ie whipping the whites to stiff and folding that in for a crispier effect but I'm too lazy.
Confused by the differences in recipes, I found this link http://www.mrbreakfast.com/article.asp?articleid=29 and learnt that
1) If your waffle iron manual doesn't state that that you should coat the iron with oil (mine didn't), then don't! The 'non-stick' quality comes from the amount of oil in the recipe.
2) Sadly, my instruction manual doesn't state how long to wait for the waffles to cook. This link says wait for all the steam to dissipate.
3) Clean as fast as possible after plates are cooled. It's easier to clean.
Also very confused about the function of eggs (Will more egg result in a spongier but less crispy waffle?), I decided to investigate and found this link http://www.thekitchn.com/baking-school-day-1-all-about-eggs-and-baking-222479
The link said that it's about fat (e.g. think about the creaminess in custards), making batters smooth i.e. emulsifies the ingredients and makes things thick (again, think custards), giving structure and sturdiness to the trapped air (e.g. think chiffon).
So my hypothesis is that it will indeed give the waffle its spongy texture. But crispiness? If some recipes suggest separating the yolk from the white and then incorporating them separately, it's likely that more egg will indeed give the waffle a less crispy texture.
The link said that it's about fat (e.g. think about the creaminess in custards), making batters smooth i.e. emulsifies the ingredients and makes things thick (again, think custards), giving structure and sturdiness to the trapped air (e.g. think chiffon).
So my hypothesis is that it will indeed give the waffle its spongy texture. But crispiness? If some recipes suggest separating the yolk from the white and then incorporating them separately, it's likely that more egg will indeed give the waffle a less crispy texture.
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