Scoop
enough waffle batter into the waffle iron to fill (amount will vary by waffle maker).
Not exact matches
We just made the yeasted
waffles and they were amazing, but since it's only two of us we have a
enough batter for another batch.
Spoon in
enough batter to cover three - fourths of the surface (about 2/3 cup for an 8 - by -8-inch
waffle iron).
Not
enough batter and you get holes, but too much
batter and you bust off the
waffle iron's latch, like what happened to you.
Make sure your
waffle iron is hot
enough before adding the
batter.
I like to make
waffles like them - not
enough batter to reach the edges.
A thick
batter with
enough oil or shortening is the secret of really crisp
waffles.
Scoop just
enough batter to cover the
waffle grid and cook until the
waffle is golden brown on both sides, about 7 - 10 minutes.
Simply combine flour, baking powder and protein powder (one scoop is
enough for two
waffles) in a large bowl and stir until mixed well, then add the wet ingredients — eggs, regular or almond milk, banana slices and apple slices, and stir well again until all clumps dissolve and a thick, liquid
batter is formed.
I was insistent on these ingredients because when I whipped up the ingredients the first time, the
batter tasted outstanding except the consistency needed a little work and I knew immediately that even though it's just a
waffle recipe I will have a hard time binding it, but the taste of Paleo Pumpkin Almond
Waffles kept my spirits high
enough to keep working on my recipe.