The procedure in making
very similar to that in making griddle cakes.
the waffle mixture
is being prepared, heat the waffle iron. Grease waffle iron thoroughly
both sides with a cloth pad dipped in fat, being
careful that there is no excess fat, as it will run out when the iron
the iron properly greased and sufficiently hot, place a few spoonfuls
of the batter in the center and close the iron. By
doing so, the batter will be pressed out to cover the entire surface.
amount of batter put into the heated iron depends on size of the iron.
pouring the batter, do not cover the entire surface of the iron with
batter nor place any near the outside edge, for it is liable to run out
when the iron is closed. In case this happens, be sure to put in less
batter the next time.
the waffle to brown on the side near the heat and then turn the iron,
so as to brown the other side.
waffle is sufficiently brown, remove it; then grease the iron and
|Did You Know?
|A waffle is a batter or
dough based cake cooked in a waffle iron patterned to give a
distinctive and characteristic shape. There are many variations based
on the type and shape of the iron and the recipe used.
Stroopwafels (Dutch: syrup waffles) are thin waffles with a syrup
filling. They were first made in Gouda in the Netherlands during the
18th or 19th century. The stiff batter for the waffles is made from
flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized balls
of batter are put on the waffle iron. When the waffle is baked and
while it is still warm, it is cut into two halves. The warm filling,
made from syrup, brown sugar, butter, and cinnamon, is spread in
between the waffle halves, which glues them together. They are popular
in Belgium and the Netherlands.