No, no, no! I mean… pancakes are waffles. That’s it…pancakes are waffles. Phew! I’m so relieved! I bet you are too.
That is a waffle made with my wonderful wheat and rice cakes recipe. It is featured here with fresh pineapple, yogurt and real maple syrup!
Now I know that you are all way more savvy than I am, and you probably have figured out the whole pancakes are waffles thing a long time ago, but here is why I was so confused. Every recipe I have tried for waffles makes a really thick batter. So thick that my waffles always came sort of soft and soggy. Not like the crispy waffles you get at the local diner. Even the sourdough waffle recipe I tried suffered from thick batteritis. Since the batter was always really thick, I thought that waffle batter had to be thicker than pancake batter. It also seemed to me that the waffle batter had way more fat and sugar in it. To add to my confusion, I remember seeing a Good Eats episode on Food Network where Alton Brown explained the importance of plenty of fat and sugar in waffle batter.
I have to thank my best friend R. for showing me the way to good waffles. We were talking and she mentioned that she made some “kick ass” sourdough waffles. I asked for the recipe and she sent me an email entitled “fabulous waffles” which contained a recipe that would change my concept of waffles. You make a sponge the night before with your sourdough. The next day you are supposed to remove ½ cup of the sponge and save it as your next sourdough project. R. does not. She just adds the rest of the ingredients and gets an extra waffle out of the deal. The batter was super wet. Even a little wetter than some of my pancake batters. The waffle iron has to be really hot so that it can steam out all of that liquid but then, you are left with waffles that have a crisp exterior and a soft center. Just perfect. These waffles were an epiphany for me.
After making sourdough pizza last night, I meant to start a sponge for sourdough waffles for this morning and I forgot. We still wanted (no, needed) waffles this morning and I had a lot of buttermilk leftover from something I made last week, so I decided to make my wheat and rice pancake recipe and try it out as waffles. I made the waffle iron nice and hot and they came out perfect. The flavor and texture were wonderful. Now I want to try all of my pancake recipes as waffles.
Here is a list of possible candidates if you want to experiment with me:
Blueberry corn cakes (although this is a thick batter so it may be problematic)
Oatmeal pancakes (again, these could be way too thick)
And…I have an amazing recipe for gingerbread pancakes that I haven’t made in a long time and I have yet to blog about, but those gingerbread pancakes would make really interesting waffles. Let me know if you have any other great pancake recipes to try out as waffles.
Here is the recipe for those amazing Sourdough Waffles. My friend got them from a web site somewhere that credited them to Theresa B. by way of South shore B and B in Alaska. Here is my interpretation of R’s version of the waffles:
½ cup active sourdough starter
2 tbsp sugar
2 cups warm water
2 cups whole wheat pastry flour
2 eggs, beaten
1 tsp salt
3 tbsp canola oil
1 tsp baking soda
The night before, mix starter, sugar, water and pastry flour in a large bowl. Cover the bowl with plastic wrap and leave out overnight.
The next morning, mix in eggs, salt oil and baking soda. Allow the mixture at least 5 minutes to rise.
Preheat your waffle iron to one of the hottest settings. Cook waffles according to your waffle iron’s instructions.
Waffles can be kept in a warm oven as they are cooked so that all waffles will be warm when you serve them.