The ingredients used for preparing a waffle batter are similar to those used in most types of quick breads, but the method of mixing differs somewhat from that used in making biscuits, muffins, pancakes, and other quick breads.

To prepare waffles, sift together the dry ingredients.  Combine the egg yolks, milk, or other liquid, and the salad oil.  Stir the liquid ingredients into the dry ingredients and then carefully fold in the stiffly beaten egg whites.  If the batter is over mixed, the waffles do not rise properly and are heavy and compact when baked.  To avoid over mixing, allow the small fluffs of beaten egg white to remain interspersed throughout the batter.

Always bake waffles in a preheated waffle bake.  If the waffle baker is not equipped with a signal light to indicate when the baker is hot, sprinkle a few drops of water over the waffle grids.  If the drops dance, the grids are properly heated.

Pour the waffle batter into the baker and close the lid quickly and do not open.  Waffles are done when the indicator light signals or when steam stops escaping from the sides of the baker.  For crisper waffles, bake them a little longer or allow the waffle to remain on the hot grid for a few seconds after opening the lid.

Waffles taste their best when they are served hot.  However, if they are not served immediately after baking, keep them warm by arranging them in a single layer on a rack in a 250 degree oven.  Do not stack freshly baked waffles, as they will become soggy.  Refrigerate any leftover waffle batter or bake and freeze the waffles.

Waffles are equally appropriate served for breakfast, lunch, or dinner.  By varying the topping or adding other ingredients to the batter, an unlimited number of variations are possible.

Here are two waffle recipes, one is a dessert type waffle and the other is a main dish waffle.

Chocolate Dot Waffles

Ingredients:

2 ¼ cups sifted all-purpose flour
4 teaspoons baking powder
1 ½ tablespoons sugar
¾ teaspoon salt
2 beaten eggs
2 ¼ cups milk
½ cup salad oil
1 6-ounce package semisweet chocolate pieces
1 cup whipping cream
Shredded orange peel

Sift together the flour, the baking powder, the sugar, and the salt.  Combine the eggs, the milk, and the salad oil.  Add to the dry ingredients just before baking, mixing only until the dry ingredients are moistened.  Pour some of the batter onto a preheated waffle baker.  Sprinkle the batter with some chocolate pieces and bake.  For each serving, top 2 waffles with a dollop of whipped cream and some shredded orange peel.

Chicken Pecan Waffles

Ingredients:

4 tablespoons butter or margarine
3 chicken bouillon cubes, crushed
1/3 cup all-purpose flour
2 ½ cups milk
¼ teaspoon poultry seasoning
2 cups cubed, cooked chicken
1 tablespoon lemon juice
½ cup chopped celery
2 tablespoons chopped, canned pimiento
½ cup coarsely chopped pecans
Waffles

In a medium saucepan, melt the butter and add the crushed bouillon cubes.  Stir in the flour and the poultry seasoning.  Next add the milk and the lemon juice to the batter. Cook until the batter becomes thick.

Stir in the cubed, cooked chicken, chopped celery, the chopped canned pimiento, and all but 2 tablespoons of the coarsely chopped pecans.  Return the mixture to a boil and then transfer to a serving dish.  Garnish the waffles with the remaining chopped pecans.

To serve, spoon the chicken mixture over waffles and allow 2 waffles per serving.

To make the waffles:  Sift together 1 ¾ cups sifted all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt.  Combine 2 beaten egg yolks and 1 ¾ cups milk.  Stir into the dry ingredients and blend in ½ cup salad oil.

Fold in 2 stiffly beaten egg white, leaving a few fluffs. Bake the batter in a preheated waffle maker.

I am sure that you can come up with your own versions of flavorful waffles.  So get out the waffle baker and start cooking.

For more great recipe ideas, I recommend:

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