I'll be honest with you. I think that making waffles for more than four people is a pain.
It takes so long! And no matter how many you make, it's very hard to have leftovers for that chimerical "easy weekday breakfast" you read so much about in cheerful women's magazines --
-- you know, where the kids help themselves to tasty healthy foods you have prepared for them in advance.
I'll be even more honest with you. If you have a lot of kids, double the recipe for the Baking Mix (yes, using 20 cups of flour!) and scour the earth for the right size container, which then must be stored in the outside refrigerator because it won't fit inside. My recipe doesn't make enough to make it worthwhile for a really big family.
And even this recipe for waffles isn't going to keep more than six people in waffles with a few left over. So you are forewarned. You might stand a chance if you also serve sausage, bacon, poached eggs, and strawberries.
Have you found a waffle maker that can churn out the batches quickly? Please tell us what it is.
I looked and looked, and finally I found this one on eBay.
Supposedly it's the kind Williams-Sonoma used to have. Note the "used to".
Perhaps they too got fed up with having to wait for it to beep twice or thrice before the waffles are done? (By the way, its beep sounds like a sparrow on steriods.)
It isn't fast, but I happen to like regular, not Belgian, waffles, and I couldn't find one that made both for less than I paid for this one. I couldn't find anything I liked.
In general I think appliances are not made for large families. Why does my electric range have only one large burner? That stinks.
But waffles are fun, no doubt about it.
And if your gang is clamoring for them, and you are tired of buying humongous boxes of Eggos, because face it, they'd take up all your freezer space, they aren't that nutritious, and they cost a lot, I am giving you a tutorial here using my very own home made baking mix!
All my kids have to do is sort of wistfully mention that they would really love to have something, e. g. waffles, and I am more or less their slave. I have to do it. I scour the internet to find the right waffle iron --
(this is not it, as I say, but it does have a certain fun retro look, doesn't it?) as well as all the tips and hints for just the right crispy on the outside-moist on the inside waffley goodness.
So here you go. The fruits of my efforts, just for you!
Preheat the iron and LIGHTLY grease it. I use coconut oil. Be very sparing. The more grease on the iron, the less crispy your waffles will be, paradoxically. (This is the same reason you cut your baking mix with flour and starch -- it's very buttery, otherwise, and will stick and tear.)
Take your handy dandy baking mix, 4 1/2 cups, and add a cup of flour, 1/4 cup of cornstarch, and 1/4 cup of sugar.
Separate two or three eggs and put the whites in a bowl and the yokes in a well in the center of your mix. I use my hand-held blender to beat the whites. It doesn't do the best job, but it works.
Into the well with the yolks, put 3 1/2 cups of buttermilk. Stir them together and begin lightly incorporating the mix.
This is the part that is so hard to describe.
You want to fold in the mix so that at no point are you beating it, which will make your waffles (or pancakes) tough. You want to keep the part that's mixed very wet as you pull in all the mix gradually. Stop before you quite feel that you are done.
Now fold in those whites. Again, stop before you feel you are done.
Your mixture should be lumpy and light and batter-y. Note the wet edges. As you make your waffles (or pancakes) you will be giving it a stir each time you dip in your spoon, so allow for that.
May I point out the virtue of two tools that I find indispensable? One is that two-dimensional whisk, which mixes without getting stuff stuck in the "basket" of a normal whisk, and the other is this serving spoon I got as a wedding gift:
It is a small ladle that is just the right size for scooping out batter for waffles, pancakes, and tomato sauce for pizzas. I use it every day, just about!
Ladle your batter on the iron. Close and wait for EVER.
Transfer the waffles to a rack, briefly, to sort of dry out and crisp up, if you are not putting them right on a hungry baby bird's plate.
I'm not fussy about funky shapes. It's better to have too little batter than too much, which will result in a not crispy waffle, the bane of my existence, pretty much.
{Do you know that Nick started a Facebook group "Just say no to fake maple syrup"?}
We are unabashed real maple syrup aficionados.
We consume no soda, no Eggos, and no Bagel bites. We save all those pennies and buy maple syrup instead.
As the extras cool, stack them up.
If you have any left over, squirrel them away. These are really, really good!
Thanks to Ann Kroeker's Food on Friday for the link!
Thanks to Julia at Hooked on Houses for the link!





