Waffle Shortage!

Technically waffles aren’t baked goods. In fact, they don’t use the oven at all, unless you’re toasting up an Eggo. But if Eggos are the only time you’ve ever experienced waffles, you’re in for a surprise. First of all, there’s an Eggo shortage, possibly until 2010. Don’t fear! Waffles are an easy fix, unless you don’t own that pesky invention called a waffle iron.

Waffle irons have been around since the Middle Ages. Back then, the waffles were more like wafers: thin, crispy and light. Today’s waffle is a modern, leavened (fluffy) version of the crispy wafers of days past. Waffles were introduced in North America by Dutch Pilgrims in 1620, but the popularity of waffles today can be linked to one man: Thomas Jefferson. Thomas liked his food. So much so that he brought back a waffle iron from France and proceeded to have “waffle frolics.”

You too can have your own waffle frolics! Waffles are delicious for breakfast or anytime. Nothing beats a fresh made buttermilk waffle, crisp on the outside and fluffy on the inside. Just remember, when mixing the batter, waffle batter is a quick bread. That is, the fluffiness you aim to achieve is due to the quick mixing of the dry and wet ingredients. If you mix your batter too much, you will create more opportunity for air to escape the batter. The trapped air bubbles are what creates the light fluffy texture you’re looking for.

Today, to do my part to help ease the shortage of Eggos worldwide, I made my own waffles from this recipe I found on epicurious.com. The recipe’s for Belgian buttermilk waffles with glazed bananas, but I skipped out on the bananas, only because I don’t have any.

For waffles

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups well-shaken buttermilk
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
  • 2 large eggs
  • Vegetable oil for waffle iron

Make waffles:
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold. Cook waffles until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp.

Leave a Reply