So why is it that I can't find a waffle maker in this country?
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[Updated 2 April, 2008]
I got the Breville for my birthday. It arrived this week (a little late for the party, but who cares). I usually consider waffles a breakfast food, but we couldn't resist making them for dessert the night it arrived. It cooks well enough, and the non-stick plates are fantastic, but it's awfully small, making it sub-optimal for big groups.On day two, my son wanted waffles for morning tea - I obliged, and then that night we ate the left overs for dessert with ice cream and chocolate sauce. Yum, yum!
Thanks again AB. We'll have to have you and the family over for brunch.
Come over. We'll make you waffles.
ReplyDeleteMmmmm,yummy waffles. If only I could just pop in for them. Alas, the 10,000 miles from here to there makes it a bit of a trip, and I don't think Quarantine would appreciate you sending them to me.
ReplyDeleteCheck this baby out:
ReplyDeleteBreville Waffle Maker WM800
Wow, thanks AB. You would not believe how much web surfing I have done without turning up anything (um, except the obviously commercial ones that cost $1500!). I might even tolerate eating heart shape waffles.
ReplyDeleteWaffles are my favourites too, and both of my sons just love them. They call them the "heart-shaped pancakes", though their shape isn't exactly heart-like. However, the thing that I fry them in is a precious relic from the Soviet times that I've inherited under very unexpected consequences from one of my former colleagues at work. I remember my Mother using this kind of pan (the only one type at those times, I guess), but it's pretty fine for me, too. Do you have any special recipe for the batter? I would like to try the Australian taste!
ReplyDeleteHi Ruta,
ReplyDeleteWaffles are pretty rare in Australia, so you won't get an Australian taste. The recipe I use is my dad's, adapted from the Joy of Cooking recipe (you've probably had them).
1 3/4 cup all purpose flour, sifted before measuring
2 teaspoons baking powder
1/2 teaspoon salt
3 US tablespoons (3x15ml) malted milk mix (if this is not available, you can use 1 US tablespoon of sugar, or try something like chocolate milk mix - we used Milo on our first three batches)
3 eggs
3/8 cups vegetable oil
1 1/2 cups milk
Sift flour with baking powder, salt, and malted milk mix.
Beat egg yolks and add vegetable oil and milk.
Make a hole in the center of the dry ingredients and pour in the liquid ingredients. Mix with a few quick strokes (do not worry about the lumps).
Beat the egg whites until they are stiff and fold them into the batter.
Cook in a hot waffle iron until the steam subsides (when I cook waffles in my new iron I get an initial burst of steam when I put the batter on and close the lid, then it subsides a little but the steam picks up again as the iron heats up again and finally tapers off when the waffle is ready).
Growing up, I always liked them with sweetened sliced strawberries and whipped cream. Another nice combination is plain yogurt, chopped walnuts, and maple syrup. Plain old pure maple syrup (with or without butter) is always a favorite as well.
Thank you so much, Courtney! Last night's supper was a yummy one, really. Both my boys and one of my son's classmates, who came over to play, were served a gorgeous meal. The ate the waffles with the cranberry jam, while my 4-year-old preferred them with plain sugar.
ReplyDeleteBefore, I've never tried the recipe that has baking powder in it. Now I see the advantages. You don't need so much batter to fill the pan, only probably three table spoons instead of six. And the colour is this warm yellow-brown. A feast for one's eyes, too.
And a true Joy of Cooking! (thanks to your Dad, too:)