The Basics of Waffles
Waffles are one of the most fun things you can serve at breakfast—their texture alone is festive and unexpected. Though they’re most commonly served with pools of syrup or piles of fruit, they’re just as good (if not better) made with savory batter and eaten at lunch or dinner with chicken, vegetables, chili, or other stews. Topped with ice cream or sweet sauces, they’re great for dessert too.
The best waffles are super-crisp outside and creamy inside, so it’s crucial to get them out of the iron and onto the table quickly. You can keep them warm in the oven for a little while if necessary or even wrap tightly, freeze, and reheat. But nothing is like a really fresh waffle.
Yeast-raised waffles are absolutely unbeatable, and as long as you remember to start a batch the night before, they’re as easy as any other kind. Buttermilk waffles are almost as good, with a similar delicious tang, and they’re more spontaneous. And, as with pancakes, adapting the batter to make something more unusual couldn’t be easier. Follow these guidelines for the absolute best waffles:
- The iron must be hot. Almost all models have lights that let you know when they’re ready for you to add batter.
- The iron should be clean and lightly oiled, even if it’s nonstick. Before turning it on, brush or spray it lightly with a neutral oil, like grapeseed or corn; you can also wipe it with an oil-soaked paper towel. When it’s good and hot, open it for a minute to let any smoke escape; close it until it reheats a bit, then start cooking.
- If you have an extra 5 minutes, separate the eggs and beat the whites by themselves until stiff, then fold them into the batter just before cooking. You’ll be amazed at how much fluffier the results are.
- As with pancakes, don’t overmix the batter.
- Don’t add too much batter to the iron since it will spread. Start on the smaller side, and if it doesn’t spread to the edges, add more batter to the next waffle. Better to have too little than too much, which results in a mess.
- Be patient and don’t underbake. After pouring the batter, close the top and leave it alone for at least 2 minutes, then check on it by gently pulling up on the top of the iron. If the lid resists, give it another minute—don’t put all your faith in the indicator light or in the myth about waffles being ready when there’s no more steam wafting out of the iron.
- The time that the waffle spends baking is just right for melting the butter and warming the syrup. I use the microwave set on low.
- If you can’t serve waffles right away, or if you’re making multiple waffles and want everyone to eat at once, hold them for a few minutes on a rack in a 200°F oven.