Waffles—and anything else that can soak up maple syrup—are pretty big here. zingerella has a waffle iron, and of course we have maple syrup. It's quite easily available and you can even be a maple syrup snob without it hitting your pocketbook much.
Generally, a waffle iron is just a griddle with raised waffle bits. So if you have an electric waffle iron, here's how you make it work:
- you plug it in and turn it on if it has an on switch (mine doesn't) - you brush it with some light oil (like canola or safflower), so that the waffles don't stick - wait for it to get hot (mine has a light to tell you when it's hot), - you pour in your waffle batter (more on this below) in scoops of about 1/3 of a cup (depending on the size of your waffle iron; some take more batter, some take less) - you close the waffle iron. At this point, if you have too much batter, some will leak out the sides. Consider this a learning experience. - you let the waffle cook until it is done. My waffle iron has a light that tells me when the waffle should be done; it takes about 3 minutes. - you open the waffle iron and use a fork or your fingers to remove the waffle (sometimes they stick to the lid) - you add more waffle batter, and repeat the cooking process.
Things people eat on waffles include the following: - fruit (fresh, tinned, preserved, jammed, jellied, sauced) however you like it - syrups such as maple syrup, table syrup, or fruit syrups - whipped cream - chocolate sauce - custard (why not?) - cinnamon sugar - butter - honey - any combination of the above that appeals to you
Waffle batter is not unlike pancake batter, except that you use less baking powder and you separate the eggs, beat the whites until they are stiff, and fold them into the batter separately. This gives you a lighter, crisper waffle.
Maple syrup got really expensive because we had a bunch of really warm winters with the wrong kinds of spring, so the sap didn't really run much in the maple trees. So the syrup producers didn't have enough to work with, and there was a shortage.
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no subject
Date: 2011-01-23 06:19 pm (UTC)no subject
Date: 2011-01-23 06:22 pm (UTC)no subject
Date: 2011-01-23 07:09 pm (UTC)heart eyes!
no subject
Date: 2011-01-23 07:15 pm (UTC)Do Canadians have lots of waffles?
I have a waffle making machine but I haven't worked out how to use it.
Are those made in a machine? Do they get eaten with syrup? Maple syrup suddenly became REALLY expensive here a few years ago.
no subject
Date: 2011-01-23 07:18 pm (UTC)no subject
Date: 2011-01-24 01:52 pm (UTC)- you plug it in and turn it on if it has an on switch (mine doesn't)
- you brush it with some light oil (like canola or safflower), so that the waffles don't stick
- wait for it to get hot (mine has a light to tell you when it's hot),
- you pour in your waffle batter (more on this below) in scoops of about 1/3 of a cup (depending on the size of your waffle iron; some take more batter, some take less)
- you close the waffle iron. At this point, if you have too much batter, some will leak out the sides. Consider this a learning experience.
- you let the waffle cook until it is done. My waffle iron has a light that tells me when the waffle should be done; it takes about 3 minutes.
- you open the waffle iron and use a fork or your fingers to remove the waffle (sometimes they stick to the lid)
- you add more waffle batter, and repeat the cooking process.
Things people eat on waffles include the following:
- fruit (fresh, tinned, preserved, jammed, jellied, sauced) however you like it
- syrups such as maple syrup, table syrup, or fruit syrups
- whipped cream
- chocolate sauce
- custard (why not?)
- cinnamon sugar
- butter
- honey
- any combination of the above that appeals to you
Waffle batter is not unlike pancake batter, except that you use less baking powder and you separate the eggs, beat the whites until they are stiff, and fold them into the batter separately. This gives you a lighter, crisper waffle.
Maple syrup got really expensive because we had a bunch of really warm winters with the wrong kinds of spring, so the sap didn't really run much in the maple trees. So the syrup producers didn't have enough to work with, and there was a shortage.
no subject
Date: 2011-01-23 07:57 pm (UTC)