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geekhack Community => Off Topic => Topic started by: tp4tissue on Wed, 22 July 2020, 09:28:03
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Been tryn' to waffle w/out store bought mix
Following this recipe
1.5 cup flour
1.5 cup water
2 teasp baking powder
3 tablespo apple sauce
It comes out too soft internally, not gooey, but rubbery (vs the store mix), the leavening holes in the diy waffle are also bigger and not tight/small like the (store mix).
Have tried 1 cup instead of 1.5cup of water, it's better, but I don't think I can get lower than this, it's already quite thick a batter.
Thoughts ?
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I use milk (preferably buttermilk) which you won't want, and no sweetener, but I think that a bit of salt and a spoonful of oil would help you out.
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Use milk over water. Add 2 tbsp melted butter, pinch salt, pinch sugar(or dash of simple syrup,) and dash of vanilla extract to the dry mix.
You can add a splash off egg too for fluffiness, but not too much or it'll turn eggy. Dash of lemon juice has the same fluff effect, but don't use both lemon and egg.
DON'T OVER MIX, and let it sit for 5mins or so after mixing and before pouring. This will give a smoother fluffier all-around mix.
Protip: pancakes taste even better the next day after you throw them in the toaster oven
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DON'T OVER MIX, and let it sit for 5mins or so more after mixing and before pouring.
Fixed that for you.
PS - pancake/waffle batter without eggs and dairy is never going to be anywhere near as good as the real thing
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The waffle recipe I've memorised and always use:
2.5 dl (1 cup) milk
2.5 dl (1 cup) ice-cold water
3.5 dl (1.4 cup) flour
1 dl (0.4 cup) melted butter (or just use a somewhat smaller amount of cooking oil when I'm lazy)
2 tsp baking powder
That's a lot of fat though ..
Recipes for crispy pancakes have whipped cream folded into the batter, and less baking powder, liquids and butter/oil.
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The waffle recipe I've memorised and always use:
2.5 dl (1 cup) milk
2.5 dl (1 cup) ice-cold water
3.5 dl (1.4 cup) flour
1 dl (0.4 cup) melted butter (or just use a somewhat smaller amount of cooking oil when I'm lazy)
2 tsp baking powder
That's a lot of fat though ..
Recipes for crispy pancakes have whipped cream folded into the batter, and less baking powder, liquids and butter/oil.
This is a little more than a whole stick of butter, to make 5-6 waffles..
I'm quite sure not using oil is the problem in my recipe, but, sigh... it's pretty much a quarter cup of oil at the least in every recipe.
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it's pretty much a quarter cup of oil at the least in every recipe
You don't need that much, but you do need some ....
My guess is that the lack of an egg is the real problem.
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w A f F l e P r o B l e M
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I love chicken and waffles, thanks for this lol