Background
This is the fifth of a series of articles about the Art of Breakfast, not to be confused with the “industry of breakfast”. In this story, we’re talking about what we love about serving waffles at our pretty little B&B near Atlanta. We’re doing this because we can.
Here are a couple of the previous articles
The Origin of Waffles
There is a lot of question as to whether the word “waffle” is a noun, or a verb. In the “noun” form, a “waffle” is a cakelike batter cooked between two hot metal plates. The verb “waffle” means to express a firm commitment about something, and then have it be less firm later on. Ironically, that is the opposite of what happens to an actual waffle, which gets construction-grade hard the longer it sits around.
Apparently the Greeks cooked flat cakes between two flat metal pieces over an open fire, which were called Oblieos.
The medieval version, oublies, emerged in the middle ages, when the otherwise minimally edible mixes started to be mixed with fun ingredients, such as wine and cheese.
“Low Country” Waffles
According to Wikipedia, “waffles” as we now know them became popular in the low countries. This famous breakfast item emerged at the same time as pressed communion wafers. In a way this is the answer to the unanswerable question, “why would someone expend energy to press otherwise good bread between metal plates just to make a pattern out of them when metal molds are so hard to make?
https://en.wikipedia.org/wiki/Waffle
The modern version of waffles apparently evolved in the 16th century, when the classic grid waffle iron emerged, along with the recipe which consisted of flour, egg, and sugar. By the 18th century, when sugar and iron got cheap, waffles became within the reach of ordinary citizens.
The Waffle House
Speaking of ordinary citizens, we had a conversation about this the other day. A road trip to Waffle House is still on our agenda. Oddly, waffles are not the most popular item on the menu at this place, which is mainly in the southeast US.
To the extent we can tell, no one actually orders waffles when they go to the waffle house. This is because the waffle house is not about waffles.
https://shop.wafflehouse.com/products/waffle-house-waffle-mix-3-bags?variant=33236475478155
Despite their apparent indifference to waffles in the actual place, they are doing well selling custom-blended waffle mix. This stuff is selling for 3 bags per $20 which is enough for 15-18 waffles.
The IHOP
If you order waffles at the International House of Pancakes, you will be asked to leave.
The Difference between Waffles and Pancakes
According to the Hungry Jack corporation, producer of pancake mix, it is ¼ cup of Crisco oil and 1 egg. These are the ingredients that are added to a normal double batch of pancakes to turn it into waffle mix. For your trouble, you get 12 four-by-four inch waffles, which is three heats of your old timey waffle iron.
According to this source:
the difference is the additional oil as well as sugar, which would add to caramelization and to do a crispy exterior, so as to hold up better when deluged with toppings.
What that tells you is that the Hungry Jack commercial pancake mix contains plenty of sugar as it is, which was also predictable.
https://altonbrown.com/waffle-recipe/
Alton Brown’s recipe for “really good waffles” is as follows:
- 4 3/4 ounces all-purpose flour
- 4 3/4 ounces whole-wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoons sugar
- 3 large eggs (beaten)
- 4 tablespoons unsalted butter (melted)
- 2 cups buttermilk (at room temperature)
Whole Wheat
The presence of “whole wheat anything” would cause it to be thrown out of a Waffle House in favor of the prefabricated mix that they were sent from corporate.
PS. There is no telling how many waffles you will get if you start with nearly 10 cups of flour, but it is likely you are hosting a party.
Lubrication
This is a topic that needs to be discussed. The question is, what is the best lubrication for your waffle iron?
Being a rather complex shape, the project of getting your waffle to release from the waffle iron is difficult, and most recipes call for some kind of lubrication or butter on the mold. The question is, does it add to or distract from the flavor?
The Greeks picked olive oil. Most modern recipes call for spraying the iron down with Pam, which is artificially flavored soybean oil. If you have a religious objection to soybean oil, you may adjust your method.
Should you Throw Out the First Waffle?
According to this idea, you should always throw out the first waffle that comes out of your waffle iron for that day. There are several reasons for this: oil and food particles left over from the previous use will be removed. The waffle iron needs one heat to come up to the proper temperature. The surface of the waffle iron needs to be conditioned.
There are plenty of opinions on this question. Keep in mind, per the above calculation, that if you choose to throw out the first waffle, this will be literally 1/3 of the batch.
This source states that the first waffle is “usually” a throwaway, but does not proscribe this.
Waffle Throwing
https://www.espn.com/nhl/news/story?id=5948109
Apparently the unusual practice of throwing waffles onto the ice at a hockey game is not recommended. This fellow ended up in jail for doing so.
Since the modern waffle may be considered to be disklike, the temptation might be to have a contest. Google search did not reveal any sort of waffle throwing championship. This means that we can host one if we want to. We can use the first one of the batch.
Waffle Eating
There is a championship for this in San Jose apparently. Joey Chestnut, professional eater, evidently ate 81 waffles in 8 minutes. This fellow has won multiple Nathan’s hot dog eating contests.
Major League Eating (Video Link)
There is evidently such a thing as “Major League Eating” to which we can just shake our heads.
https://majorleagueeating.com/contests/132
The International House of Waffles
A google search of this did not turn up much. Evidently the IHOP considers this part of their trademark. That doesn’t keep people from trying, though. There is or was one of these in Potsdam NY, someplace in California, and in Belgium, slightly beyond the reach of the lawyers.
Here’s an irreverent video from some young people on this topic.
Eggos
The Kellog company has invented the Eggo “waffle”. This is a pre-made frozen waffle in a little package that you can drop into a toaster in the event you don’t like toast. Like all mass produced products, they taste like they do because they are engineered that way. They taste slightly worse than they might because of the massive advertising when they were originally introduced. They’re also formulated so that the most people possible don’t hate them.
We have seen these, or some resemblance of these, in a number of Air BNB we have stayed in. If you really need a sugary, waffle flavored snack early in the day they are fine. For some of us food is more of a reason for being rather than an afterthought. What we love about serving waffles is that we do so thoughtfully.
Have you seen this? It’s one of those waffle machines from the Hampton Inn. Here is how it works. You pour a little cupful of batter from the batter machine. Presumably the batter comes pre-mixed from somewhere. The waffle iron stays hot all the time. You pour your batter into the waffle iron and when it is ready, it beeps, and your lovely waffle comes out.
A variation of this is the type of machine where you flip it over for some reason and the waffle comes out upside down.
Chain Hotel Waffles (Video Link)
Chain Hotel Waffles
The advantage, if you want to call it that, is that you, the guest, put all of the labor into preparing your own breakfast. Does this seem right to you? Does that enhance the breakfast experience?
To tell the honest truth, you, the guests are probably more efficient than 90 percent of the cooks in the US. It also makes it so there are no wasted waffles, because the hotel can’t predict how many waffles they’re going to need in a typical day.
Waffle Machine Challenges
There are some obvious problems though. Who knows where the batter came from and what is in it? Do they recycle the leftover batter to the next day? Did, or did not the first waffle of the day get thrown? What, if anything, is the lube?
The real, real problem of course, is that this thing is usually operated by some giggling 15 year old on a choir trip. These young people are not known for their problem solving ability. If you want to get your breakfast and hit the road, you have to wait for them to run through a few cycles of this and fail before they get their waffle. You’re better off with hard boiled eggs.
Quality wise? I will entertain opinions on whether these waffles are better or not as good as “real waffles” made by a crazy aunt.
What We Love about Serving Waffles: Different types of waffles
Oddly, a very good article on how to the different types of waffles is presented by the people that sell waffle machines.
https://www.webstaurantstore.com/guide/687/waffle-maker-buying-guide.html
Who knew that there is a half dozen types of waffles, and some include yeast for extra leavening and fluffiness. I think the “waffle house” probably just sells “waffles”. This is because the waffle house is not about waffles.
The cooking surface is also a variable. The choices of metal are iron, cast iron, aluminum, or some combination of alloys.
Teflon or ceramic release agent? There is a lunatic fringe that has an opinion on that topic. This is because some sort of perceived health impairment.
https://theecologist.org/2008/dec/08/teflon-out-frying-pan
Antique Waffles like your Crazy Aunt used to make
If you are opinionated on this issue, you may spend between $20 and $50 to buy an authentic 1945-55 electric waffle iron. This might be because you want to literally have one like Grandma used to have before she bought one from China;
This may be thought of as slightly more wholesome than the modern version. But, in this case it makes more sense to throw out the first one. You don’t know what’s been stuck to this for 70 years.
What we love about serving Waffles at the Firefly
Here is how it works:
The guest does not have to mix, cook and prepare their own. Fresh eggs from the Earth Goddess’s chickens are used if there are any. The waffle iron is modern non-stick Belgian-American style.Coconut oil is sprayed on the surface after every heat.
The first one is eaten by the Earth Goddess (to make sure they’re good). They are too good to throw. This is what we love about serving waffles.
The “recipe” is variable, like everything else. No two days are exactly the same. Flavors such as chai, cinnamon, peanut butter or any other fruit are thrown in just for fun.
Option 1: Keto Waffles https://skinnyfitalicious.com/coconut-flour-waffles/
2 large eggs
¼ cup of unsweetened almond milk
2 tsp unsweetened almond milk
½ tsp baking powder
1 tsp cinnamon
Option 2: More Keto Waffles https://gimmedelicious.com/
- 4 large eggs
- 4 oz cream cheese ½ block
- ½ cup almond flour
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- One tablespoon erythritol optional
- 1 teaspoon baking powde
Option 3 : More Normal Waffles from Martha Stewart https://www.marthastewart.com/338522/waffles
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup milk
2 large eggs
4 tablespoons (1/2 stick) unsalted butter
Toppings (See Below)
Do you get the idea that you should start with a couple of eggs? You have sugar options, including omitting it in favor of erythritol if you want, use some type of flour (almond maybe) and then a little salt?
Toppings
At the Firefly, pretty bed and breakfast not far from Madison GA, waffles are more about the toppings. What we love about serving Waffles is that we have the hookup on fresh berries from the local producers. There are local peaches and apples from within 100 miles of the place. Pecans or nuts may be available. You may also get locally produced molasses and syrup produced by a human. This is because we like humans.
Waffles are a little adventure at our place.
We are not quite earth-friendly enough to do the raw, unhomogenized milk, but there is some around. This is because the FDA and the state inspectors do not appreciate it like the permaculture people do.
Ambiance
What we love about serving waffles is that it is done in a room full of happy people. There will be the smell of nice coffee and maybe some bacon. There might be some sort of easy music that early in the morning. A dog might bark. Chickens might be walking around, and cats may be wrestling.
Be there in the square. I guess what I am trying to say is that waffles are more of a feeling than a food.
