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I can’t stand storebought syrup. Real maple syrup is great and al as a flavoring, but I don’t like using it on my waffles. This is the stuff. It’s easy, it’s cheap, it’s long-term food-storage ready/shelf stable and takes up little room to store… it’s great.
No matter how much you’re making, the ratio is the same:
1 c water: 1 c white sugar: 1 c brown sugar: 1 tsp maple flavor
*1 c water
*1 c white granulated sugar
*1 c brown sugar (I like light brown, but dark works too)
*1 tsp maple flavor
- Boil the water, on a stovetop or in the microwave. I like the stovetop better, since with my appliances it’s easier to get a rolling boil going on the stove than in my dying microwave.
- In a medium mixing bowl, dump the sugars and maple flavoring.
- When the water’s at a rolling boil, pour it over the sugars and flavoring, then quickly stir until the sugar is dissolved. You’ll probably have some that doesn’t get dissolved, but that’s okay.
- Using a funnel, pour the syrup into your container of choice, leaving the sugary sediment in the bowl as much as possible, if there is any. And hey presto, you’re done! You can serve it hot or cold.
- Store in the fridge for… I don’t know how long it keeps since we always use it quickly.
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As the title states, these waffles are pretty much the only thing that will not only get me out of bed quickly, but will have me leaping out of bed with a smile on my face and a spring in my step. Yessir, they are that good. They’re also very food-storage friendly (as far as storing the ingredients), dead easy to learn, quick to make, freeze well, and like I said, super-duper yummy to boot.
*3 1/2 cups AP flour
*1 1/3 c nonfat dry milk
*2 Tbsp baking powder
*1 tsp fine salt
*3 1/4 c water
*1 c veg oil
*4 eggs, separated
Note: if desired, use 3/12 c liquid milk, instead of dry milk and water.
- Plug in your waffle irons.
- In a large mixing bowl, combine the dry ingredients.
- Get out 2 medium mixing bowls. Separate the eggs so that the whites are in one bowl, and the yolks are in the other.
- To the bowl with the yolks, add the water and oil.
- Outfit your electric hand mixer with the beater attachments (you’ll need the whisk in a minute).
- Quickly beat together the dry ingredients, then mix up the wet ingredients. Be sure to do it in that order. If you don’t, the dry ingredients will clump up.
- With your mixer on the slowest setting, add the water/oil/egg yolk mix to the dry ingredients, with the mixer going. Don’t do it the other way–you’ll get clumpy, weird waffles. Trust me.
- Mix for 30 seconds, being sure to scrape the bottom of the bowl with the beaters to get everything up. The mixture should be thick, but not dough-y and should still have some lumps. Then, as Alton Brown says, “Just walk away.” In other words, do not overbeat. Resist the urge to get rid of the lumps.
- Now let them rest while you whip up the egg whites. (This step is crucial, don’t skip it if you can help it.)
- Swap out the beaters for the whisk attachment. Beat the egg whites to stiff peaks. Again, do not overbeat. When they’re ready, they should stand up on their own, but when you add them to the batter, they should not slide out in one solid mass. (That’s a meringue.) If that happens, it’s not a crisis, but they ARE overbeaten.
- When they’re ready, use a rubber spatula to gently fold the egg whites into the batter, being sure to mix vertically as well as horizontally. Again, don’t mix them too much. There should still be lumps of egg white visible when you’re done.
- Depending on the size of your waffle iron, drop 3/4 to 1 c batter into the center of your hot waffle iron and close the lid quickly. Cook until golden and delicious, but go by the clock, not by the little light on top of the waffle iron (if it has one). I let mine go for 3 min, and 4 waffle irons later (different models every time), that’s still a good length of time.
- Serve immediately with butter, Better Than Storebought Syrup, fruit preserves, whipped cream, or whatever you like best on your waffles. Nom nom nom.