Best Damn Waffle, No More WAFFLING Around
National Waffle Day was YESTERDAY a couple of days ago and yep, I missed it. But it did guilt me into pulling out my waffle maker, trying yet another waffle recipe, and finishing my waffle post. In my defense, I did some tinkering on a Black Sesame Waffle recipe from Cooking Therapy (a very nice Asian-inspired blog 🧇🧇🧇🧇 rating ) and they turned out pretty darn tasty. So, in honor of National Waffle Day I give you…
Black Sesame Waffles 🧇🧇🧇🧇
My current obsession is black sesame seeds. I have been adding them to mochi recipes, garnish, salad dressings, and just about anything that needs a pop of color and flavor. Joy Cho’s Sour Cream Gem Cakes topped Black Sesame Icing is a favorite. I bought a bag of black sesame seed powder, when I opened the bag the aroma of black sesame came wafting out of the bag…hmmm, it smelled delicious. Couldn’t wait to try it in a recipe.
The Black Sesame Waffles did not disappoint. The recipe is a snap and makes 4 square Belgian waffles. Yep, sitting down to breakfast in 20 minutes.
Melt butter, combine with egg and milk. Stir in dry ingredients-give it a quick stir and presto, yummy waffles. The batter with AP flour was thick enough to be spooned with an ice cream scooper into the waffle iron. The waffles were crispy on the outside, substantial on the inside and delicious. Serve with fresh berries and maple syrup or sweetened condensed milk.
I tinkered with the recipe to lighten the waffle without giving up the crispy exterior. First, switch the all-purpose flour (KA) to a lower protein flour. I used White Lily Flour which has a lower protein count and is made of soft wheat. It’s the biscuit flour of the South. Second, separate the egg yolk from the white. The yolk is added with the butter and milk while the white is whipped to soft peaks before folding it into the batter.
The White Lily Flour batter and egg white had a thinner consistency. It yields a lighter waffle with a nice crispy exterior. The black sesame gives the waffles a subtle nutty flavor and a buckwheat hue. Add this waffle recipe to your “gotta make this for breakfast” bucket list. But don’t stop here, more delicious waffles to follow!
Let’s Do The Time Waffle Now
April 2021
The waffle quest continues. Our trusty waffle makers (yes, multiple) finally bit the dust. Both were classic machines that produced waffles you would find at your favorite diner. One made heart shape segments and the other was classic round.
So we bit the bullet and bought a fancy-schmancy machine (we LOVE waffles). I do like it, but (you knew that was coming)…it makes Belgian Waffles, deeper pockets, thicker waffles. You need lots more batter to fill it. They’re tasty but it’s just not the same as that crispy, light waffle you get with the classic round waffle maker.
Waffle Love
AND, when you spend that much on a waffle iron you justify it by EATING WAFFLES FOR BREAKFAST, LUNCH, AND DINNER. So here are the waffle recipes I have tried so far…
Mochi Waffles from A Common Table– these were so good! I added a touch more milk to the batter and was rewarded with a crisp on the outside, a little chewy inside, delicious waffle. I’d make it again in a heartbeat. Rating 🧇🧇🧇🧇
Raised Waffles from Marion Cunningham’s iconic Breakfast Book via Saveur Magazine. Throw together a yeast batter the night before, add eggs and baking soda in the morning, voila’ light, crispy, moist waffles! These were super light (best described as ethereal), with a bit of tanginess from the yeast. I liked them, but the hubster deemed them too airy. Fantastic in a classic round waffle maker. Rating 🧇🧇🧇+
Aurora’s Pancakes from the Friends Cookbook tweaked for waffles. Sadly, even tweaking this recipe, the waffles were sub-par. Save this recipe for pancake day, it makes Ah-mazing pancakes! It works a little better in the classic round waffle maker, just not in a Belgian Waffle maker. Rating 🧇 but 🥞🥞🥞🥞 for pancakes!
Finally, the King Arthur Buttermilk Waffle recipe wins the day. The perfect balance of crispness and tenderness. Delicious. Using pastry flour and almond flour creates a light, crisp, tender waffle- I’m awarding it 🧇🧇🧇🧇🧇. Make these now. Sammy approved, goes well with fried chicken.
Black Sesame Waffles
Ingredients
- ¼ cup black sesame seeds If using black sesame powder, use 3 tablespoons
- ¼ cup unsalted butter melted
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 large egg separated, reserve egg white in a small mixing bowl
- ½ cup whole milk
- ¾ cup+ 1 Tbsp White Lily Flour (98gm) See notes for AP flour.
- 1 tsp baking powder
Instructions
- Toast the black sesame seeds for 20-30 seconds. Add black sesame seeds to a food processor or spice grinder. Pulse until it has broken down into a fine powder. Set aside. It is also available pre-ground as sesame powder. Use 3 tablespoons of powder.
- Separate egg yolk and egg white.
- Add the melted butter, granulated sugar, vanilla extract, salt, egg yolk, and whole milk to a large bowl. Mix until well incorporated.
- Add the black sesame seeds, flour, and baking powder to the mixture and mix until well incorporated.
- Beat egg white until soft peaks form. Stir a quarter of the white into the batter then fold in the rest. The batter will be loose and very pourable.
- Preheat waffle maker. The batter will make 4 Belgian waffles with a bit leftover.
- Add about 1/3-1/2 cup of the batter to each square of the waffle iron, because the batter is loose it will fill the square. Cook for 3-5 minutes until brown and crispy. Once there is no more steam coming from the waffle iron, the waffle should be done. The waffles will be darker than normal due to the black sesame. Follow directions for your waffle maker.
- Serve with butter, maple syrup, and fresh berries.
Notes
Classic Buttermilk Waffles (King Arthur)
Equipment
- Waffle Iron
Ingredients
- 2 large eggs
- 1 3/4 cups buttermilk 397g
- 8 tablespoons unsalted butter, melted, cooled 113g
- 2 teaspoons vanilla extract
- 215 gms White Lily AP flour which falls in between AP and pastry flour in terms of protein content and is made from soft wheat. or use ~2 cups of 227g King Arthur Pastry Flour Blend or 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon granulated sugar Sweet waffle use 2 T (25mg) for savory recipe, omit sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt table salt use 3/4 tsp
- 1/4 cup almond flour 24gm optional; for flavor. Use up to 48 gm
- *Leave out the sugar if you want savory waffles such as the type you'd use as a base for creamed chipped beef or fried chicken
Instructions
- In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
- In a separate bowl whisk together the dry ingredients.
- Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
- Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.
2 Replies to “Best Damn Waffle, No More WAFFLING Around”
How many waffles will the classic buttermilk recipe make?
I have a Breville sq Belgian Waffle maker and the recipe makes almost 8 squares, that would be filling the machine twice. I’m guessing, for classic round I would think about 4-5 round waffles.