Camellia Grille in New Orleans was famous for waffles ~ 1960. We went there most weekends for breakfast. For quite a few years I tried to replicate those waffles. Eventually I developed a recipe + technique for waffles which are even better than Camellia Grille! The solution was definitely basic applying minimal, but certain ingredients and precise technique. First.... my definition of waffle heaven is actually a (1) truly crispy exterior and (2) a chewy [not "cakey"] interior.
Ingredients
High gluten bread flour; instant yeast; water; olive oil; vanilla,
Prepare the night before creating waffles
Technique
Add to a mixing container [I use a large plastic container with a tight lid]: Bread flour, 1 to 2 cups or more depending on how many waffles are desired. Instant yeast - one envelope. Salt 1/4 tsp to 1/2 tsp per cup of flour [not critical go by taste preference]. Mild olive oil ~ 1/2 TBS / cup of flour [may need more or less based on your waffle iron]. Water - add water in steps and hand mix to get a thick but pourable consistency. Vanilla extract to taste. Beat I use a two paddle mixer on high speed and mix thoroughly for at least a minute. The objective would be to mix AND develop the gluten. Put in fridge overnight to rise.
Mix by hand in the morning to eliminate water or huge bubbles etc to get a constant smooth thick pourable batter. Grease waffle Iron with Pam etc and wipe off and excess. Pour batter on totally HOT waffle iron and promptly use mixing spoon to distribute the batter and promptly close the iron.
Flip iron if you have that type. I don't and grab iron with kitchen towel folded with 4 thicknesses and flip iron over for a handful of seconds and then put on counter to cook.
When steam diminishes [not before] open iron to check browning.... cook longer if necessary for browning. The waffles will be truly crispy with a chewy interior and superb with butter and heated real maple syrup!
Final thoughts
The batter, kept inside the refrigerator, lasts a while. Just requires to be hand stirred to incorporate any separated water before utilizing. Can have waffles usually with a big batch of batter.
Ingredients
High gluten bread flour; instant yeast; water; olive oil; vanilla,
Prepare the night before creating waffles
Technique
Add to a mixing container [I use a large plastic container with a tight lid]: Bread flour, 1 to 2 cups or more depending on how many waffles are desired. Instant yeast - one envelope. Salt 1/4 tsp to 1/2 tsp per cup of flour [not critical go by taste preference]. Mild olive oil ~ 1/2 TBS / cup of flour [may need more or less based on your waffle iron]. Water - add water in steps and hand mix to get a thick but pourable consistency. Vanilla extract to taste. Beat I use a two paddle mixer on high speed and mix thoroughly for at least a minute. The objective would be to mix AND develop the gluten. Put in fridge overnight to rise.
Mix by hand in the morning to eliminate water or huge bubbles etc to get a constant smooth thick pourable batter. Grease waffle Iron with Pam etc and wipe off and excess. Pour batter on totally HOT waffle iron and promptly use mixing spoon to distribute the batter and promptly close the iron.
Flip iron if you have that type. I don't and grab iron with kitchen towel folded with 4 thicknesses and flip iron over for a handful of seconds and then put on counter to cook.
When steam diminishes [not before] open iron to check browning.... cook longer if necessary for browning. The waffles will be truly crispy with a chewy interior and superb with butter and heated real maple syrup!
Final thoughts
The batter, kept inside the refrigerator, lasts a while. Just requires to be hand stirred to incorporate any separated water before utilizing. Can have waffles usually with a big batch of batter.
About the Author:
The author is crazy about waffles and has a website dedicated to it. It's going to give you unique waffle recipes like this recipe. You may also check click here for more about waffles.