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The first step to having some of the most amazing waffles that you’ve ever eaten in your life is to ensure that you’re making and using the best possible waffle batter. We’ve done an awful lot of research on this, and we’re sure that we’ve found the best pieces of information to help you make excellent waffle batter thickness and perfect every time!
Box Waffle Mixes
There are a vast number of different dry mixes out there in the world, and they’ve each got their benefits and drawbacks. We’ve found a couple that we really like, so let’s talk about them!
First up is the Krusteaz Belgian waffle mix. This is available in a number of spots, but we love it because it’s the mix typically used in foodservice industries. That tells you one thing: it’s incredibly reliable. No matter what, simply adding water and preparing the mixture in accordance with the instructions on the packet will get you some incredible waffles!
One thing that we don’t particularly like is that since the mix is used in industrial applications, there are no instructions for making it on a small scale. You can certainly adjust the number on the packet with a bit of math, but it’s a step that we wish we didn’t have to take.
Another that we quite like is the Bisquick, gluten-free version. Bisquik itself is a really old brand, and it’s likely something that you grew up eating. This means that they’ve had a long time to get their recipe perfectly right and even longer to perfect their gluten-free recipe.
We really like the gluten-free version in particular because it’s so light. This is often the case with gluten-free bakes, but it’s very easily noticeable here – the mix makes for wonderfully fluffy, light pancakes that we adore!
The only downside is that the box is relatively small – 16oz of the mix. This may only really be enough for one or two sittings of your family, meaning that cost can add up fairly quickly for a home.
We’ve also found an excellent paleo option for people that follow that diet: Julian Bakery Paleo Thin Pancake and Waffle Mix. This mix is entirely gluten and grain-free, which is perfect for someone following the paleo diet. We like that the mix is sweetened with stevia, cinnamon, and vanillas extract powder – those are the kind of touches that make such a straightforward product into one that you keep going back for.
Something that we don’t particularly like in this mix is that the flavorings seem to be a little unbalanced. We found the recipe to taste a little too salty for our taste, meaning that we might choose to make our own in the future rather than try it again.
Key Ways To Boost Your Waffles
- Waffle mix
- Knowing what type of waffle you’re aiming for before you even make the mix is crucial. For example, are you trying to make crispy waffles or spongy, fluffy ones? If you’re trying to make crispy waffles, add a little extra sugar. For spongy ones, add a little extra fat, either from milk or butter.
- Oil used
- The oil used in the cooking process is essential too. We’d advise against using any oil with a strong flavor (such as sesame) and toward using a neutral oil like vegetable or rapeseed. Traditionally, butter is used as it imparts a rich, luxurious taste. If that’s something you like – go for butter! If not, we might suggest vegetable oil.
- Mixing process
- The process of making your waffle batter can have a significant impact on the final waffles. Consider the order in which you’re adding ingredients to the bowl, and think about what impact different methods could have. For example, adding flour slowly and beating thoroughly will likely result in a smoother, lighter texture.
- Heating element
- Will you use a pan or a waffle maker? Both have their advantages, but we would come down on the side of using a pan. Having such great control over the heat as you do with a pan is a hard thing to give up – it allows you to truly control how and when your waffles are exposed to the heat. This allows excellent control for texture.
- While the cooking time is essential, the thing that’s make or break for a great waffle is the amount of time that you need to wait before eating it. Waffles are best when they’re eaten fresh off the iron, rather than when they’ve been kept warm in a hot oven for a little while. There’s a surprisingly big difference between those two options, and it’s certainly worth considering when making waffles.
- Also, you need to bear in mind how you might store your waffles if you’re cooking in advance. We would suggest allowing them to cool completely and then wrapping them in tinfoil before keeping them in the fridge. Then, you can reheat them either on your waffle iron or under the broiler.
- Toppings and Syrups
- Knowing what toppings to use is tricky since it’s such a personal thing. Maple syrup is the classic choice, of course, but it’s also something that can be pretty tricky to get.
- We would suggest making your own infused simple syrups and using them to top your waffles – they’ll be fresh, tasty, and perfectly tailored to your tastes. What’s not to love?
Waffle Batter Consistency
Should waffle batter be thick or thin?
Waffles batter should be quite thick. The idea of most waffle batter recipes is that the thick batter can be applied to the iron with a ladle. Then, when closed, that batter is pressed out to the edges of the iron by a combination of your pressing motion and the expansion of carbon dioxide bubbles from the baking powder.
How thick should waffle batter be?
Waffle batter should be thick but pourable. If the batter is a paste, then you’ve gone too far! We would compare the ideal thickness of waffle batter to honey at room temperature – it’s thick and moves very slowly, though it’s also liquid enough that you can pour it.
If the batter coats the back of a spoon such that you can drag your finger through it and leave a trail, then it’s thick enough.
How fix a runny waffle batter?
You can fix runny waffle batter by adding flour. As waffle batter isn’t cooked, you can add almost any flour to it since the flour will be cooked in the waffle iron. By comparison, you would need to use pre-cooked flour-like cornflour for a gravy or sauce.
We would suggest adding plain flour in tablespoon increments – you should get to your desired thickness quite quickly.
How to tell if waffle batter is bad?
Waffle batter is unlikely to spoil since you tend to use it so quickly. However, since it’s a liquid, you ought to look out for mold spores floating on the top of the liquid. These will typically be blue or white in color and may give off a sharp odor.
If you mean bad in terms of quality, then the two best indicators are scent and thickness. A good waffle batter will have roughly the same thickness as room temperature honey, and it will usually smell fresh – like milk and whatever sweetener you have used in your recipe.
How to get rid of lumps in the batter?
The only way to remove lumps from waffle batter is to beat the mixture very aggressively with a whisk or a hand mixer. Either will break up any lumps of flour and bring the mixture to a single, smooth consistency fairly easily and quickly.
We would suggest using a hand whisk since you have greater control over the speed with that option. This will mean that you’re less likely to spill any, which is always good.
We hope that we’ve been able to help you learn a thing or two about the wonderful ways that you can make your waffle batter perfect for you. Remember – consistency is king when making waffle batter!