These are my go-to waffles for when it's my turn to make the Sunday breakfast. Everyone in my family loves them, and they're surprisingly quick to prepare. They taste just like the ones you might find in a hotel breakfast buffet or diner, and are incredibly easy to make as well. I got the recipe from the instruction manual of my Belgian waffle maker (the Proctor Silex Morning Baker, which I love dearly and have named Sylvester) and it really needs no modifications. I add a little cream of tartar during the step where the egg whites are beaten to increase their volume and stability.
Actually, let's talk a bit more about cream of tartar. Learning is fun, right?
Its chemical name is potassium bitartrate, formula KC4H5O6. It's a salt of tartaric acid and a by-product of the winemaking industry- it forms on the inside walls of the wine barrels. Basically, cream of tartar functions by keeping the proteins that get unfolded during whipping from interacting with one another and becoming clumpy. It also increases the heat tolerance of the egg whites, since heat can cause the proteins to denature and lose structure. I'd recommend a small dash whenever you're beating egg whites, usually only a scant 1/8 of a teaspoon per two egg whites.
Okay, back to the actual recipe. I served these waffles with my favourite vanilla sauce, which is a very common topping for sweet dumplings and desserts in Germany (where it is known as Vanillesauce). It's very simple to make, doesn't take too many ingredients, and goes great with almost any sweet breakfast. I recommend huge plates of freshly cut fruit as additional toppings- whatever's in season. Or, just use maple syrup and butter. You really can't go wrong.
Weekend Waffles
makes 5-6 large waffles
source: Proctor Silex
1 C. All purpose flour
1 TBSP Baking powder
1 TBSP Sugar
1.4 Tsp. Salt
1 C. Milk (not skim)
1/4 C. Neutral oil
1 Tsp. Vanilla extract
3 Eggs, separated
1/8 Tsp. Cream of tartar (optional)
Sift the flour, baking powder, and salt together. Add the sugar, milk, vanilla and egg yolks, followed by the oil, mixing together until just smooth enough (there will be lumps, but the sifting will reduce this. Don't try to get rid of all the lumps, or you'll overdevelop the gluten and make the waffles tough).
Beat the egg whites and cream of tartar until soft peaks form. Using a silicone spatula, fold half of the egg whites into the batter, then the other half.
In a preheated waffle iron (greased if not nonstick) place about 1/2-2/3 C. of batter, enough to leave some room around the edges for the waffle to expand. Cook until golden, or longer for crispier waffles.
You can keep the finished waffles warm in your oven at 60-80℃, covering with aluminium foil if you don't want them to get any crispier.
300 ml (about 1 1/4 C.) whole or 2% milk
1-2 TBSP Sugar
1 Sachet Vanilla sugar, or 2 Tsp. homemade (you can also use half a vanilla bean plus 2 Tsp. of sugar, or 1 Tsp. vanilla extract plus 2 Tsp. of sugar.)
pinch of turmeric (optional)
1 TBSP cornstarch
1 Egg
Heat the milk over medium-high heat in a heavy-bottomed saucepan, stirring frequently to prevent the bottom from scorching. If using the vanilla bean, scrape the insides into the milk and let the pod pieces also infuse. In a small bowl, whisk together the egg, 1 TBSP of the sugar, cornstarch and turmeric (if using) until smooth. Set aside a sieve.
Once the milk is hot enough to steam, quickly mix a quarter cup into the egg mixture, whisking well and quickly, to temper the egg. Add another quarter cup of milk and mix it in, then pour the mixture through the sieve back into the saucepan with the remaining milk.
Cook the sauce on medium-low heat, whisking constantly, until beginning to thicken (it will start bubbling a bit). Take the saucepan off the heat and keep whisking, adding the vanilla sugar or extract if using. If you used the vanilla bean, remove the pod pieces.
While the sauce is finished but still warm, you can add more sugar or milk to get the desired sweetness and consistency. Serve warm.
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