I have always used the 'basic' waffle recipe from the 1964 edition of The Joy of Cooking, page 216-217:
1.75 cups cake (or AP) flour, sifted before measuring, then resifted with
2 teaspoons double-acting baking powder
0.5 teaspoons salt
1 tablespoon sugar
3 egg yolks, beaten well, mixed with
2-7 tablespoons oil or melted butter
1.5 cups milk
Mix the liquid ingredients into the dry. Combine with a few strokes.
3 egg whites, beaten until stiff and folded into the batter.
Bake your waffles. These are great with a capful of almond extract and a handful if sliced almonds mixed in the batter.
The buttermilk, sour cream and bacon-corn meal waffle recipes are all great, too.
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|I run trains!|
If I’m making Belgian waffles, I want the Liege style which is a dough vs. a batter and uses pearl sugar in it. See a good recipe here.
I guess I’ll go get another one of the Cuisinart like I have for standard waffles.
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|teacher of history|
We have a Cuisnart Classic and it is non-Belgian waffles.
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