Teardrops n Tiny Travel Trailers

Hi All, I'm lookin for a recipe for waffle batter, havnt had them in years and would like to start cookin them out camping when I finish my grasshopper, what do you people put on waffles generally, here in oz we have ice cream and chocolate sauce

cheers

Rabs

G' day, Rabs and welcome to the waffle world. I'm sure you'll be hearing some replies from the wafflers here as well as on the cast iron thread. I have not done waffles from scratch in years, but have had the best turnout using the Krusteaz brand Belgian Waffle mix. My favorite kind of addition to a waffle, besides Mrs. Butterworth's syrup, is not necessarily on top, but inside. I LOVE a couple of strips of bacon (cook 'em first) put into the middle of the waffle. Especially tasty if you go for the sweet and salty tastes. Enjoy! TDN

Rabs,

G'Day, I have two little boys that love waffles. The recipe I use is here:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32037,00.html

I can mix up the wet and dry separately ahead of time and then at the camp site. I just mix them together and cook the waffles on my antiques. Sorry about the need to convert the measurements.


Hope this helps.

Tom

I do a mix similar to Tom's but I cheat a little.

Waffles for two:
1/2 cup heartsmart Bisquick mix
1/2 cup whole wheat or buckwheat pancake mix (your fav. brand)
1 egg
Some olive oil -- i never measure
Buttermilk -- I never measure

Approx. 3/4 cup mix makes one 8-9 inch waffle.

It's just too easy

g

Pretty much anything by Alton Brown is yummy.
Here's his recipe for waffles.
Ingredients

* 4 3/4 ounces all-purpose flour, approximately 1 cup
* 4 3/4 ounces whole-wheat flour, approximately 1 cup
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 3 tablespoons sugar
* 3 whole eggs, beaten
* 2 ounces unsalted butter, melted
* 16 ounces buttermilk, room temperature
* Vegetable spray, for waffle iron

Directions

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.


for camp convenience, it's ok to mix the dry ingredients together at home and take along pre-mixed.

If buttermilk seems unhandy, remember you can get the powdered kind.

Hey Hoss, check out my gluten-free recipe, just because it doesn't have gluten in it, doesn't mean it's not good; that's like saying you can't make good likker without wheat either, tell someone that in Kentucky and they'll laugh in your face.
Ummm, we take the Scandinavian approach to my waffles and flapjacks; we always put homemade jam on them. In California, we have a tree called an elderberry (Mexican Elderberry, Sambucus mexicana C. Presl) that makes the BEST jelly, almost like grape, but with a very wild flavor that I just can't explain. (if wild meat is gamy, then what do you call wild fruits and such?!?!?!?)
Slim

Sorry,
Here ya go!

http://tnttt.com/viewtopic.php?t=25800

Slim and Gabby wrote:Hey Hoss, check out my gluten-free recipe, just because it doesn't have gluten in it, doesn't mean it's not good; that's like saying you can't make good likker without wheat either, tell someone that in Kentucky and they'll laugh in your face.
Ummm, we take the Scandinavian approach to my waffles and flapjacks; we always put homemade jam on them. In California, we have a tree called an elderberry (Mexican Elderberry, Sambucus mexicana C. Presl) that makes the BEST jelly, almost like grape, but with a very wild flavor that I just can't explain. (if wild meat is gamy, then what do you call wild fruits and such?!?!?!?)
Slim

Sorry, I didn't know I had made any derogatory comments about gluten free recipes. I'll check it out as we have a few friends with Coeliac disease. Is there someone else on the forum that goes by Hoss?

My dad's side of the family is Swedish but my grandmother passed before we were born so we didn't get the swedish cooking tradition. However my dad would make skones every so often in one of those pans like you make aebleskivers in. (Imagine that, a bunch of swedes from northern Minnesota.)

Sorry Hoss, I didn't mean you, I call everyone Hoss, it just means friend in some of the Scandinavian languages. I wasn't saying someone made a derogatory comment, it's just that nearly everyone thinks if it's gluten-free, it must be lacking in taste or should only be eaten by sickly people: have an open-mind, is my point.