Ah, the waffle-maker, my second favorite appliance in the house and main tool in recruiting overnight guests. My love for waffle-making makes me think that one day I could be the proprietor of a bed and breakfast, except that there’s this saying I coined many years ago to explain to a girlfriend why I never wanted to be one: “People really only go to a bed and breakfast for one reason. And it ain’t the breakfast.”
But at MY bed and breakfast, the breakfast would be the reason people stayed there. It would be the only way to get my breakfast. I grin and rub my palms together as my imagination supplies the details… old plantation house, hardwood floors with rugs in the rooms, luxurious sheets… kind of like Forrest Gump’s house, except less of a boarding house and more of a bed and breakfast.
But I digress. Back to the waffles. I modified a terrific recipe from the joy of cooking, substituting 1T and 1t powdered sugar instead of the 1T sugar called for, and I added 1t. cinnamon.
As I whisked together the dry ingredients, I knew I had made a good decision. The cinnamon changed the color of the mixture to a lovely hue, and it smelled wonderful.
I thought to myself, “This would go great with our cinnamon-infused syrup and a dusting of powdered sugar!”(Target sells the BEST syrup I’ve ever had. Their Archer Farms label is high quality stuff in just about every type of food category.)”
The first one was a little burnt because the chocolate waffles I made last time required a higher setting. A little cinnamon-infused syrup accented it nicely and it didn’t taste burnt at all, in fact it had a nice thick crust and the inside was all funnel-cakey.
Recognizing the funnel-cake nature of the waffles, I tried dusting them with some powdered sugar. BINGO! Awesome idea.
“Wait… these aren’t chocolate waffles with N
“No they’re not. They’re better.”
“What are they?”
“Do they have Sriracha in them?”
My wife. She’s so funny.
To explain: Sriracha is thai chili sauce. It’s HOT. I put it in everything. Small amounts really do wonders in adding complexity to any type of savory dish. I add incrementally more until the spice is just about to the bite-back level and it’s perfect. I call it the miracle spice. But no, I don’t think it would be good in waffles. Unless…
After cooking up the last of the batter, I decided that the higher setting really was the better setting for my new modified recipe. 4.5 gets them golden crispy, the importance of which increases with the amount of time between cooking and eating (as they sit on the plate, they steam, and the steam makes them soft again).
Cinnamon Funnel Cake Waffles
(Adapted from Joy of Cooking, 75th anniversary edition, or, as my wife calls it, the Bible)
Preheat a waffle iron. Whisk together in a large bowl:
- 1 ¾ c. all-purpose flour
- 1 T. and 1 t. powdered sugar
- 1 t. ground cinnamon
- ½ t. salt
- Thoroughly blend in another bowl:
- 3 eggs
- ½ c. (one stick) butter, melted
- 1 ½ c. milk
Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine with a few swift strokes of the whisk.
I think I read somewhere that you aren’t supposed to overmix the batter, but I can’t find it written anywhere, so I’m going to say go ahead and whip it good if you want to, but I’ve never been able to get the batter completely smooth. After making the batter, I pour it (then scrape the sides) into a 4 c. measuring cup so that I can use the pour spout. I still make a mess, but the rule at our house is that the cook doesn’t clean. For me, I pour the batter into the center of the iron until it covers about 1/2 to 2/3 the iron, then press the handle down for about 10 seconds so that the batter expands laterally before getting fluffier.
Spray the waffle iron with cooking spray before pouring your first waffle.
From start to finish takes about 20-25 minutes, and I made about 8 waffles.
Waffles and coffee are a great way to shake off a night on the couch. Just ask any of our friends!