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tortillamaster tortillamaster is offline
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Old May 20th, 2007, 10:52 AM        serious waffle problem
i tryed to make waffles and they didn't come out right. should i be doing something different besides just using pancake batter
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MetalMilitia MetalMilitia is offline
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Old May 20th, 2007, 11:08 AM       
Yes. Probably.
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Old May 20th, 2007, 07:05 PM       
not really its basically the same thing

did u oil ur waffleiron first and let it get hot before putting batter in
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Old May 21st, 2007, 02:37 AM       
If you want help you'll have to give us more to go on than just that "they didn't come out right." Were they runny, were they burnt, or what? And if you're using an instant mix crap, like Bisquik, you don't have to worry about using 'pancake' batter; that stuff's all pretty much the same.

But if you're making the batter from scratch, then yeah, it does matter. Here's an excellent waffle recipe courtosy of Alton Brown.

Basic Waffle:
4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined.

Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
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Old May 21st, 2007, 11:34 AM       
ok so what needs to be different about waffle batter to distinguish it from pancake batter then

is it proportions or what
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Old May 21st, 2007, 12:39 PM       
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is it proportions or what
Proportions is right, my good sir.

A good waffle batter contains more eggs and less baking powder than pancake batter. Waffles should be made with both wheat and all purpose flour, too. It's a structural thing. That's why waffles are firm and pancakes are more moist affairs.
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Old May 23rd, 2007, 07:33 PM       
WAFFLES:
2 EGGS
FLOUR (1 CUP)
1/2 CUP MILK

MIX INGREDIENTS. POUR INTO WAFFLE IRON. BAKE UNTIL DESIREDLY CRISPY. SERVE WITH SYRUP.
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