Just recently Home and Living received a Waring Belgian Waffle Maker to “test drive”. The Waring company has been around since 1937 and we remember them as coveted products in our mother’s kitchen. The products had the reputation of being built “like a Sherman tank”.
First of all the unit is quite good-looking; like something you would find in a commercial, professional kitchen. We took the opportunity to prepare the batter as was listed in the accompanying manual and were surprised the recipe called for an active yeast product (see photos in slideshow). You can download the Instruction Booklet from the website here: http://www.waringpro.com/catalog.php?pcID=143&product_id=571
Some of the features we like:
- It has deep pockets but they are non-stick and the waffles easy to remove.
- The timer is incredible; we started with the recommended number 5 setting and they are brown and crunchy—we did readjust to number 4. A blue LED light tells you when your waffle is ready.
- There is a drip tray to catch any batter and they enclose a black cup, where if you use it, makes the perfect-sized waffle.
- The pockets are deep to catch syrup, berries or whatever you wish.
- The batter actually gets flipped on its head but the turn mechanism is a no-brainer and no way to turn it wrong.
- We have the round shape but there is also a square model.
- It is stainless steel and black and very impressive looking on the countertop.
"...being built “like a Sherman tank”
We wouldn’t hesitate to make these for a ladies brunch (let them choose their own toppings), or if your children have a lot of overnights or pajamas parties, breakfast with waffles will make your house the one to visit!
It retails for $59.95
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Here is the recipe we used from the book:
Classic Belgian Waffles
Classic Belgian waffles have a crispy outside and are soft and moist on the inside. Try these waffles with your favorite syrup or a topping, such as fresh strawberries and freshly whipped cream.
Makes approx. 10 waffles
1½ cups water (375ml) (divided)
2¼ teaspoons (one packet) active dry yeast
¹/³ cup (5g) sugar
3 cups (300g) sifted flour
¼ teaspoon salt
3 large eggs, separated + 1 egg white
1½ cups (375ml) whole milk
8 tablespoons (15g) unsalted butter – melted and cooled
2 teaspoons vegetable oil
2 teaspoons pure vanilla extract
Heat half of the water to lukewarm, 105°–110°F (40–45°C). Dissolve the
yeast in the water with a pinch of the sugar from the recipe; let stand 5 to
10 minutes, until the mixture begins to foam.
Put the flour and salt into a large bowl; stir to blend and reserve. Add the
egg yolks, one of the egg whites, and remaining sugar to the yeast
mixture; stir to blend. Add the remaining water, milk, melted butter, oil,
and vanilla; stir until the mixture is smooth. Stir the liquid mixture into the
flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form. Fold the egg whites gently into
the batter. Let the batter stand for 1 hour, stirring every 15 minutes.
Preheat your Waring® Belgian Waffle Maker on setting #5 or preferred
setting* (Ready light will illuminate when preheated).
Use the measuring cup to measure the batter and pour into the preheated
waffle grids. Use a heatproof spatula to spread the batter evenly over the
grids. Close lid and rotate waffle maker 180˚ to the right. Bake the waffles
until the Ready light turns off and then on again. Rotate waffle maker 180˚
to the left. Remove waffle and repeat until all batter is used. For best
results, do not open waffle maker during cooking process.