How to Make Thin Waffles Like Waffle House
According to former Waffle House employees that answered inquiries on Quora.com about how they make their world famous American style waffles, the batter is made from a package of their own powdered waffle mix, several eggs, and a generous amount of half and half, which will make these waffles richer and more satisfying and filling. The brand name of the waffle maker that the Waffle House restaurant chain uses is Wells. The model they use is the WB-1E. It is a restaurant quality waffle maker that is sturdy enough to make 24 American style waffles per hour that each has a 6.5-inch diameter and 0.5-inch thickness. Waffle House does not sell Belgian waffles on its menus.
Waffle House waffles have the same thickness as frozen Eggo waffles but their diameters are about 2 inches longer. The best at home thin classic waffle irons like Waffle House waffle makers, such as the Breville BWM520XL, can make the same type of waffles that are made by the Wells WB-1E. The main difference between these two types of waffle makers is that the Wells wb-1e commercial waffle baker is a lot more expensive because its’ housing and parts are much sturdier and built for commercial use.
Waffle House American-style Waffle Recipe
Listed below are the ingredients list and instructions for making the American-style waffles that Waffle House makes.
Ingredients List:
• 2 cups of all-purpose flour – All-purpose flour is named as such because it can be used to make various baked goods, such as pie crusts, pizza dough, breads, cakes, muffins, and waffles. All-purpose flour helps to bind the ingredients together. Along with eggs, it is one of the most popular binding agents currently in use. All-purpose flour does not have as much protein, calcium, or fiber as whole wheat flour because it is only made from the endosperm while whole wheat flour is made from the endosperm, bran, and germ.
• 1/4 cup of cornstarch – Cornstarch is a fine white powder made from the endosperm, or starchy portion, of corn kernels. It will bind your ingredients together and give your waffles a crispy texture. Cornstarch is easy to digest and gluten-free.
• 1/2 cup of granulated sugar – Granulated sugar is cane sugar after it has been processed and crystallized. Granulated sugar is often used in recipes for waffles because cooking granulated sugar will help the surface of the waffle caramelize and give it a crispy crust and sweet flavor.
• 1 teaspoon of baking powder – The main function of baking powder is to leaven the batter. Baking powder is a combination of baking soda and cream of tartar. When it’s mixed with wet ingredients, the baking soda reacts with the cream of tartar to produce carbon dioxide gas bubbles, which causes the batter to expand and rise. This is why waffles are thicker and fluffier than pancakes.
• 1 teaspoon of kosher salt – Kosher salt balances out the sweetness from the sugar in the batter. Salt also has a coarse texture that gives the exterior of your waffle a crispy crust.
Kosher salt is used in Jewish cuisine because it is coarser, allowing it to draw the blood out of the meat faster. This is important because according to Jewish law, eating meat containing blood is prohibited.
• 2 large eggs – The most important thing large eggs do to your batter is add moisture. Your waffles can end up dry if not adequately moistened. Second, eggs help to leaven the batter, which gives the finished product a light and fluffy texture. Third, eggs contribute flavor and nutrients to the recipe. Also they help to bind the ingredients together, ensuring that the waffles will hold their shape when cooked.
• 2 tablespoons of melted butter – Butter adds a lot of flavor, adding a richness that cannot be achieved with just oil or margarine. In particular, melted butter helps to create a crispy and golden brown exterior on the waffle while keeping the interior fluffy and light. The fat from the butter coats the flour, which prevents it from clumping together and results in a more even texture. Also butter prevents the waffle from being too dry.
• 2 tablespoons of vegetable shortening – Vegetable shortening is a type of fat derived from vegetables. It is often used in baking because it has a high melting point and a neutral flavor. Vegetable shortening prevents the waffles from getting too dense or chewy. Vegetable shortening is a healthier alternative to margarine because margarine contains unhealthy trans fats whereas vegetable shortening contains healthy unsaturated fats.
• 1 teaspoon of vanilla extract – Vanilla extract adds a subtle sweetness and depth of flavor to waffles, muffins, cupcakes, and other baked goods. It comes from vanilla beans or pods that grow on an orchid plant. The pods are filled with seeds and a sticky substance known as vanillin, which gives vanilla extract its flavor.
• 1 cup of heavy cream – Heavy cream will add a boost of richness, flavor, and sweetness to your waffles, making them creamier and more tender.
To reduce the calorie count, you can substitute the heavy cream with buttermilk, milk, and half and half.
• 1/2 cup of buttermilk – Buttermilk will add more flavor to your waffles than milk would but the waffles will not be as crispy.
• 1/2 cup of whole milk – Whole milk will give you a crispier texture but it will not be as flavorful.
• 1/2 cup of half and half – Half and half is a mix of milk and cream, so it contributes both fat and moisture to the recipe. It is used to lighten up your waffles and give them a richer, sweeter flavor and creamy texture. Without it, the waffles would be dense and heavy. Half and half does not contain as much fat as heavy cream does.
Instructions for making the batter:
1. In a medium-sized bowl, whisk together the dry ingredients including the all-purpose flour, granulated sugar, cornstarch, baking powder, and salt until well combined. Then set this mixture aside.
2. In another medium size bowl, first mix together the wet ingredients including the melted butter, eggs, and vegetable shortening. Then pour in the buttermilk, whole milk, and half and half and mix them until they are well combined.
3. Pour the wet ingredients into the dry ingredients and mix thoroughly. Try not to overmix; waffle batter should be slightly lumpy. If you over-mix and remove the lumps, the gluten from the water and flour will overdevelop, making your waffles too dry and chewy.
4. Preheat your thin round waffle iron with the small squares and shallow pockets according to the manufacturer’s instructions you found online.
5. Pour 1/4 cup of batter onto the bottom cooking plate of the waffle iron and cook for about 4 minutes, until golden brown and crisp. Serve warm with your favorite toppings.
