Waffles have been around, in one form or another, for over thousands of years. The honeycombed style of waffle emerged in the 1200s, most likely in France. Pilgrims would bring the waffle to America in the 1600s. And, on August 24th the US patent for the first electric waffle maker was issued. It is the anniversary of that patent that we celebrate as National Waffle Day.
The perfect waffle is crisp and golden-brown on the outside with a moist, airy, and fluffy inside. It can be a challenge to get waffles just right, but with a good waffle iron and a few tips, the perfect waffle is just waiting to be made. Tips for perfect waffles:
- Keep it light & fluffy: Separate your eggs. Add the yolks to the wet ingredients. Whip the whites to stiff peaks and fold into the final batter.
- Don't skimp on the fat: Use oil in the batter rather than solid fat. It will help make the waffles crisp on the outside and prevent the cooked waffle from sticking to the waffle iron.
- Mix until just combined: Avoid over mixing the batter to prevent dense, chewier waffles. Let the batter rest 10 minutes to relax any gluten and let the flavors meld.
- Keep them crisp: Rest cooked waffles in a single layer on a wire rack in a 200 degree oven. The oven will help keep them warm and crisp while waiting to serve or making more.
- Keep it closed: Avoid opening the waffle iron for the first 2 minutes to prevent the waffle from splitting. Watch the steam escaping, the less steam the closer to done.
Thanks to Chef's Catalog for idea and information.