Tips for making the perfect waffle
Here we go again with brunch posts, how can you resist a cornbread waffle? Yes, we sad it - CORNBREAD. This is not your light fluffy waffle, but rather a hearty meal with a slight crunch. We again sourced this recipe from our brunch bible "Vegan Brunch" by Isa Chandra.
We will let you ogle the picture then grab the cookbook to find out the secret recipe. We will share our perfect waffle tips:
- The waffle iron matters: When we first started making waffles regularly, we got a small $12 waffle iron at Macy's. After it made roughly 10 delicious waffles for us, it gave up on life and started making waffles pieces. It frustratingly held on to our waffles for dear life, leaving us with a mangled mess that resembled a mashed funnel cake. No bueno. If you are serious about making pretty waffles, invest in a adequate waffle iron.
- Non-stick waffle iron? Excellent. Still add oil: This may be our own personal experience, or perhaps a testament to the quality of our iron, but the non-stick surfaces are not loyal. Do not trust them. If you want the waffle to come out in one pretty piece oil/spray it.
- Consistency is key: A couple times we tried to be slick and change the recipe by thinning out the batter. We did this by adding more almond milk or water. It created a lighter waffle, but again, the waffle did not hold up in our iron. It will take a trial and error to find out what works for you.
- Adding fruit to waffles: We absolutely love fruit, but you will notice them *on* our waffles more often than *in* them. Fruit with any type of pigment, particularly blueberries, can dye the batter. It will taste the same, but a blue waffle looks less edible than a cornbread-colored one. If you add fruit, mix it in with the dry ingredients or add it immediately before putting the batter in the iron.
- Fresh waffles > cold waffles: Although this goes for most foods, this is particularly important for waffles. Something about a crisp freshly made waffle, steaming on the inside enhances the flavor. Heating them in the oven makes them too crisp and putting them in the microwave makes them chewy. Do yourself a favor: eat them straight out of the iron.