Embryodad
06-01-2011, 02:02 AM
After a lot of experimentation, and trial and lots of erroers. Ooops...another one!!
I found an Ideal and Quick T & T Recipe that I use for Belgian Waffles ..or Regular Waffles (Standard round or square Cookers )...and thinning out with a little milk..they make the best ever pancakes. IMO
The great part about these...is they rearely stick to the waffle iron. The first made one needs a little light oil, and the rest just keep on coming out perfectly.
*A make ahead (overnight recipe)
Dad’s Yeast Raised Waffles
( 10 to 12 minutes prep time ) + refrigerated overnight or for 8 hours. *Makes 6 to 8 - 7” round waffles
1-¾ Cups Milk
¼ Cup Heavy Cream
¼ LB. Butter ( 1 stick )
2 tsp. vanilla extract ……(or)… for flavor variation ( 1 tsp. vanilla + 1 tsp. almond extract ) or whatever flavoring of your choice.
2 Large Eggs
1/8 tsp. powdered cinnamon
1-½ tsp. Granulated Instant Yeast
1 tsp. table salt
1 Tbsp. Sugar
1 Tbsp. Dark Brown Sugar ..( Free of lumps )
2 Cups All Purpose Flour
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In a bowl.. Add: flour… Yeast…Sugar… Brown Sugar… Cinnamon… Salt. Whisk together well.
In a small sauce pan….melt butter, then add cream and Milk…Then on low heat, stir the mixture just until the butter is able to be mixed together with the cream and milk, but not heated over luke warm.
Add the milk and butter mixture to the dry ingredients. Whisk together well.
In a small bowl….whip the eggs and vanilla or other flavoring (s), and then add to the milk and flour mixture. Whisk in well
Pour into a large covered container (the mix will triple in size when fully raised) and place in the refrigerator overnight…or at least for 8 hours.
When ready to cook, take out of refrigerator and stir. The batter will drop. This is normal……ladle on to the preheated Iron & Cook according to your waffle iron directions. TIP = *I spray or brush the heated iron with a little cooking oil for the first waffle bake.
NOTE:
This batter, I have also used to make Belgian Waffles .
On the other hand, thinning out with a little bit of milk
Makes great Pancakes too.
The Batter is a pretty good general purpose one, IMO
*Keeps for three days in the fridge, with no apparent change in the finished waffle taste or texture.
I found an Ideal and Quick T & T Recipe that I use for Belgian Waffles ..or Regular Waffles (Standard round or square Cookers )...and thinning out with a little milk..they make the best ever pancakes. IMO
The great part about these...is they rearely stick to the waffle iron. The first made one needs a little light oil, and the rest just keep on coming out perfectly.
*A make ahead (overnight recipe)
Dad’s Yeast Raised Waffles
( 10 to 12 minutes prep time ) + refrigerated overnight or for 8 hours. *Makes 6 to 8 - 7” round waffles
1-¾ Cups Milk
¼ Cup Heavy Cream
¼ LB. Butter ( 1 stick )
2 tsp. vanilla extract ……(or)… for flavor variation ( 1 tsp. vanilla + 1 tsp. almond extract ) or whatever flavoring of your choice.
2 Large Eggs
1/8 tsp. powdered cinnamon
1-½ tsp. Granulated Instant Yeast
1 tsp. table salt
1 Tbsp. Sugar
1 Tbsp. Dark Brown Sugar ..( Free of lumps )
2 Cups All Purpose Flour
-------------------------------------------------------------------------------------------------------------
In a bowl.. Add: flour… Yeast…Sugar… Brown Sugar… Cinnamon… Salt. Whisk together well.
In a small sauce pan….melt butter, then add cream and Milk…Then on low heat, stir the mixture just until the butter is able to be mixed together with the cream and milk, but not heated over luke warm.
Add the milk and butter mixture to the dry ingredients. Whisk together well.
In a small bowl….whip the eggs and vanilla or other flavoring (s), and then add to the milk and flour mixture. Whisk in well
Pour into a large covered container (the mix will triple in size when fully raised) and place in the refrigerator overnight…or at least for 8 hours.
When ready to cook, take out of refrigerator and stir. The batter will drop. This is normal……ladle on to the preheated Iron & Cook according to your waffle iron directions. TIP = *I spray or brush the heated iron with a little cooking oil for the first waffle bake.
NOTE:
This batter, I have also used to make Belgian Waffles .
On the other hand, thinning out with a little bit of milk
Makes great Pancakes too.
The Batter is a pretty good general purpose one, IMO
*Keeps for three days in the fridge, with no apparent change in the finished waffle taste or texture.