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The quintessential waffle house waffle recipe! Perfect for weekend mornings, and these can be frozen for later in the week ...
For full recipe and more visit: http://www.legourmet.tv
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Hi everyone! Welcome back to Le Gourmet TV. Today, we are making the Quintessential North American Waffle House Waffle. What makes these different than other waffles that you could make like the ones we made last time is, that we treat the eggs separately.
We separate the yolks from whites, and we are going to beat the whites to Stiff Peaks, and then incorporate that at the end into the batter. This makes a really light and delicate Waffle. So the first thing we are going to do is, turn on our Waffle iron, waffle batter is pretty easy.
You don't have to be terribly delicate with it. You just start off. We are going to start off with two cups of flower. If you are watching this on Le Gourmet TV, click the link below the video, and the recipe will open up at the site. If you are watching this on one of the other web channels, come on over to legourmet.tv, the recipe is there.
Next is some baking powder, and you want to make sure that there is no lumps in your baking powder. Really fine, if you need to run it through a sifter, little bit of salt, four egg yolks, and we've got one-and-a-half cups of milk. This is just 2% milk and again you don't have to be delicate with it, everything just goes into the bowl and with the whisk, we just kind of whip it up and get it incorporated.
So that's the first part of the batter. Really simple, nothing to it. Now, we take our egg whites, I'm going to go over here and use the Stand Mixer. Stand Mixer makes really quick work of whipping egg whites.
So a lot of people get freaked out by this step. You don't really have to be all that delicate. You are going to take the first third of the egg whites, and you are not going to be delicate at all, you are just going to whip these right into the batter and then you're going to get rid of the wire wisp.
Then, you are going to take the next third of the egg whites, and you're gently going to fold the egg whites into the batter just using a folding motion. You need to be delicate, but you still need to get them incorporated. So don't be overly aggressive, but don't be worried that you are being too aggressive. You're really not going to break them down now all that much.
Then, the last third, same deal. Same motion, just fold them into the batter, and that's it. Now, the waffle iron is hot, just open it up. So ladle that in, and making sure that you get the batter everywhere on the plate. You want it evenly distributed. Close the lid, turn it over, and fill the other side.
Close the lid, start the timer, and now we wait. So the timer is up. Perfect. Just the way I like them. So very carefully, because you don't want to scratch the Teflon plates. Pull out your waffle, and that's it. Pretty simple, very quick, really easy, absolutely fantastic. Hope you enjoyed them. Thanks for stopping by.