Waffling

We like waffles. We do not, however, own a waffle iron. Luckily, our friend Molly is out of town this week and allowed us to use hers! Not luckily out of town but luckily let us borrow. Dave, in his usual half-assed way, decided to simply use the recipe from the Betty Crocker cookbook while Renee wasn’t looking. Several months prior, we watched an episode of Good Eats devoted to waffle making, and Renee wanted to try Alton Brown’s recipe. But it was too late, Dave had already begun. He was persuaded to sub some of the while flour for whole wheat. We started cooking and sampled the first one that came out. It was, in a word, horrible. Renee said she thought it tasted like ice cream cone, while Dave likened them to plain dry toast. They were way too crispy and flavorless. We continued cooking until we ran out of batter, but as we went on, the idea of eating these flavorless discs of death became less and less appetizing.

So the decision was made to start over using Alton’s recipe. This was a pretty major undertaking: facing the prospect of another batch was daunting when already faced a pile of “waffles” that were already finished and a messy kitchen. Not to mention the waste. But one taste of those communion wafer flavored  (and textured) waffles would have convinced anyone to do the same. We pressed on and made the new recipe. There were some pretty big differences – 3 times as much sugar and butter – destined to be better, right? -  an additional egg, 3 times less baking powder and some baking soda and whole wheat flour! These waffles were fluffy, sweet and all around delicious. Two hours after we started the waffle debacle we settled into eat our breakfast and watch Roseanne. It took forever but was well worth it for our exquisite brunch. Don’t worry, we fed some of the yucky waffles to the birds and put the rest in the compost.

Waffle Fail.

Waffle Win!