4/17/12

Great stuff: Waffle iron

 Image courtesy magazineart.org

Today I'd like to share one of my favorite small kitchen appliances: the Black & Decker G48TD Grill and Waffle Baker.

This is the third waffle iron I've tried, and I'm sticking with it. I've had it for a few years now, and nothing has ever stuck to it. With my old irons, I was constantly having to chip stuff out of them, and it's such a pain to clean a waffle iron.

You can take off the waffle plates from the iron for cleaning—so convenient—but I've never had to do it. I've had the occasional overflow from too much batter, but it just comes right off once it dries.

Oh, yeah, and it makes fabulous waffles too. 

Caveats: This thing gets hot. You have to be careful. Also, I've had the plates fall off a couple of times when a waffle stuck a bit more than usual, or when they're not fastened quite right. I try to be very careful, and I haven't had too many problems with it since I first got it.

Below is my go-to waffle recipe.

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Overnight yeasted waffles


1 cup white whole wheat flour
1/3 cup powdered milk
1 teaspoon sugar
3/4 teaspoon instant yeast
1/2 teaspoon salt
1 scant cup warm water
2 tablespoons oil
1 egg
1/2 teaspoon vanilla

Whisk together dry ingredients. Add wet ingredients and mix well. Cover and refrigerate overnight, 8–24 hours. Bake in waffle iron. Makes about 8 waffles.


See also: My grandma's recipe for cheese waffles.

2 comments:

  1. I havent' tried a all whole wheat flour waffle... does the overnight rise make it lighter? Thanks for sharing it.

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    Replies
    1. I don't think the overnight rise makes these any lighter than normal waffles, it's just a different method. I would say they're a bit more delicate, though.

      I can get away with 100% whole wheat because I use white wheat, I grind my own, and my family and I are used to it. If you use storebought flour, you might want to go 50-50.

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