How long has it taken me to actually use my waffle machine for its intended purpose and actually make waffles?
I’m not telling. This is a blog, NOT a confessional!
While I’ve crushed, fried and crunchified boiled potatoes in the waffle iron before, I’ve NEVER ever made a waffle. Yet, tonight I finally walked the plank, jumped over the edge and straight into the raging waves only to find absolute calm…still waters!
The waffles worked. Were delicious! I succeeded!
So why have I put it off for so long?
Of course, you know why. You know the crazy reason why. I’ve been too scared. Scared I’d make a mistake and botch them up.
That’s right. I’ve been yet another a paralyzed perfectionist.
How about you? Are you also guilty as charged?
There’s nothing more annoying than a perfectionist who isn’t perfect…especially when it’s yourself!
Perfectionism is a sneaky, cunning beast. It doesn’t knock on your front door and announce its arrival. It doesn’t have flashing neon lights with ringing sirens either. Instead, it silently sneaks in through the back door and creeps up on you from behind and grabs you by the throat.
It also gets you busy. In the case of the waffles, it threw a bamboozling array of recipes at me, followed by a plethora of different waffle irons and that was before we’d even considered toppings. By this stage, there so many rats going round and round in spinning wheels inside my head, for me to do anything.
Although it might be cliched, paralysis by analysis is real. Too many cogs spinning all at once and your exhausted, over-worked brain is blowing a gasket. Boom! Bang! Crash!
So, as I said, I made waffles for the first time tonight and they were great. Covered in creamy vanilla ice cream and maple syrup dripping off the fork…So yum!
Why on earth did I put it off for so long?
The Lutheran Church in Wollongong put this recipe book together in the aftermath of WWII. Having members from a multitude of European countries, some being enemies at home, the idea of the cookbook was to bring people together and sharing recipes is a great way to start.
We didn’t have a waffle machine growing up at home. Even though I ended up using my grandmother’s recipe to make our waffles tonight, she’d never made them for me either. I found the recipe in a Church cookbook she’d edited back in the 1950s. Of course, all the measurements were in “ancient” and had to be translated. I also wondered whether I really did have to separate the eggs, or whether I should use a simpler recipe, which just throws the ingredients together? I chose the complicated path, hoping for fluffier waffles and I used my egg beater as well. It’s also ancient.
As I was saying, we didn’t have a waffle machine growing up and I have to admit that making the waffles, was like magic. The batter looked just like pancake mix and I admit that as I spread it over the waffle iron, I doubted it could actually make a waffle and I had that child-like sense of wonder, when I opened up the machine, and found the sculptured waffles cooking inside.
I’m proud of my waffles. Not just because they were good, but also because in tackling that challenge, I crossed a new frontier…just like an explorer crossing a mountain for the very first time. I did it. I actually extended my wings and allowed myself to leave my cage and truly soar.
While making waffles might only be a small step for woman and nowhere near actually landing on the moon, all these steps add up and could ultimately build a ladder. You never know.
So, in case you want to follow in my esteemed footsteps, here’s Grandma’s Waffle Recipe:
My Grandmother’s Waffle Recipe taken from the “Around the World With Cooking” Cookbook.
Grandma’s Waffle Recipe
250g Plain Flour
1 teas Baking Powder
1 generous cup of milk and a splash (270 mls)
2 eggs, separated.
50g melted butter.
- Start preparing the batter about an hour before required.
- Take eggs out of the fridge 30 mins beforehand and at room temperature.
- Sift flour & salt into a basin. Make a well in the centre.
- Separate eggs and put the whites aside.
- Beat egg yolks and add hald the milk. Pour into the flour and mix into a smooth batter, gradually stirring in the rest of the milk.
- Beat mixture and allow to stand for an hour.
- 15 minutes before the mix is ready to cook, beat egg whites until stiff. Put aside.
- Once the hour is up, add the melted butter to the mixture and then stiffly beaten egg whites and baking powder.
- Spray waffle iron with oil or butter and have it hot to make the waffles.
By the way, just to encourage you and humble myself a little further, when I went to reheat my cup of tea in the microwave, I found the melted butter for the waffle mix in there. That’s right. I’d left it out. This could explain why the waffles weren’t quite as crunchy as expected, but I’d instinctively added butter to the machine for the second batch.
Have you ever made waffles? How does your recipe compare to mine and do you have any tips and topping suggestions to share?
I look forward to hearing from you!