When I was about 9 or 10, I discovered the wonders of Bisquick. Amazing stuff, it could be used to make biscuits, dumplings, oven-fried chicken, pancakes, muffins and best of all waffles. Hot, fresh and drowning in 2% maple syrup and real butter (I'm from Wisconsin), they were everything my little carb-loving heart could desire. My family was of like mind, and tucked into them right along side of me, praising my delicious creations.
Fast forward to a 2013 vacation on Nantucket with my family. My brother and sister-in-law, foodies (among many other delightful characteristics) from Seattle, prepared waffles one morning. Their recipe was not Bisquick, but a throwback recipe, "Marion Cunningham's Yeasted Waffles", the winner of a best-of-breed waffle contest on the Blog Orangette which is run by a Seattle restaurateur. Drenched in real maple syrup, not only did they taste fabulous, but the process of making a simple batter at night and cooking it in the morning was appealing as well.
The only problem with these delicious waffles is that the recipe, which dates from the early 1900's, was designed to be made in an old-school waffle iron, producing a rather flat waffle, and like almost anyone who has purchased a waffle iron in the last 20 years, I have a Belgian waffle iron, which makes tall, fluffy waffles. So my delicious yeasted waffles were coming out all flat on one side. Now it's simple enough to turn them over before serving (who among you hasn't given your kid a grilled cheese sandwich burnt side down??), but I wanted to completely fill the waffle iron with fluffy deliciousness.
Fast forward to a 2013 vacation on Nantucket with my family. My brother and sister-in-law, foodies (among many other delightful characteristics) from Seattle, prepared waffles one morning. Their recipe was not Bisquick, but a throwback recipe, "Marion Cunningham's Yeasted Waffles", the winner of a best-of-breed waffle contest on the Blog Orangette which is run by a Seattle restaurateur. Drenched in real maple syrup, not only did they taste fabulous, but the process of making a simple batter at night and cooking it in the morning was appealing as well.
The only problem with these delicious waffles is that the recipe, which dates from the early 1900's, was designed to be made in an old-school waffle iron, producing a rather flat waffle, and like almost anyone who has purchased a waffle iron in the last 20 years, I have a Belgian waffle iron, which makes tall, fluffy waffles. So my delicious yeasted waffles were coming out all flat on one side. Now it's simple enough to turn them over before serving (who among you hasn't given your kid a grilled cheese sandwich burnt side down??), but I wanted to completely fill the waffle iron with fluffy deliciousness.
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Surely, it couldn't be that hard.
The basic ingredients are few: butter, flour, yeast, milk, sugar, salt, eggs and baking soda.
Given that this is a very runny batter, I started by simply adding more flour. The result? A bisquick-style waffle, that looked really good and tasted, well, kind of like it's Bisquick predecessor. Adding less milk gave the same result.
Next, I tried doubling the number of eggs (more protein, yay!). The resulting waffle was quite delicious, but just as flat as his less-eggy cousin.
The next add was more baking soda. Unfortunately, instead of creating a "recipe", I concocted more of a "science experiment" by adding 1/2 tsp. baking soda to a 1/2 c. of waffle batter. The resulting waffle was still flat as a pancake, as well as being completely inedible. So they were good for dieting (it is January after all) but not so good to actually eat.
It was my 15 year old daughter who finally solved the puzzle. She makes light, airy pancakes out of -- wait for it -- Bisquick -- by separating the eggs, whipping the egg whites and folding them back into the batter. When she pours the batter into a hot skillet, they rise up faster than a pancake in an ihop commercial. And they actually taste really good.
The basic ingredients are few: butter, flour, yeast, milk, sugar, salt, eggs and baking soda.
Given that this is a very runny batter, I started by simply adding more flour. The result? A bisquick-style waffle, that looked really good and tasted, well, kind of like it's Bisquick predecessor. Adding less milk gave the same result.
Next, I tried doubling the number of eggs (more protein, yay!). The resulting waffle was quite delicious, but just as flat as his less-eggy cousin.
The next add was more baking soda. Unfortunately, instead of creating a "recipe", I concocted more of a "science experiment" by adding 1/2 tsp. baking soda to a 1/2 c. of waffle batter. The resulting waffle was still flat as a pancake, as well as being completely inedible. So they were good for dieting (it is January after all) but not so good to actually eat.
It was my 15 year old daughter who finally solved the puzzle. She makes light, airy pancakes out of -- wait for it -- Bisquick -- by separating the eggs, whipping the egg whites and folding them back into the batter. When she pours the batter into a hot skillet, they rise up faster than a pancake in an ihop commercial. And they actually taste really good.
So here is the secret to the best waffle you will ever eat, without having to serve it bad-side-down: whip up the egg whites and fold them in.
One note: to me, one of the things that make this recipe so attractive is that you prepare it the night before with a minimum of effort and expend even less effort to add two eggs in the morning and make fresh waffles. If you prefer less effort, you should absolutely make the original recipe - it's fabulous. And if you are a bright-eyed and bushy-tailed morning person who wants an adventure in cooking, by all means, separate the eggs, whip the egg whites and fold them back in. You will be delightfully rewarded for your extra work.
Tastefully yours,
Chris
One note: to me, one of the things that make this recipe so attractive is that you prepare it the night before with a minimum of effort and expend even less effort to add two eggs in the morning and make fresh waffles. If you prefer less effort, you should absolutely make the original recipe - it's fabulous. And if you are a bright-eyed and bushy-tailed morning person who wants an adventure in cooking, by all means, separate the eggs, whip the egg whites and fold them back in. You will be delightfully rewarded for your extra work.
Tastefully yours,
Chris
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