Why do my waffles not cook throughly?!
Aren't they supposed to be light and fluffy?
Maybe I made them to thick... how much dough do you put in each of the 4 sections?
Answers: This is the second waffle iron I am trying and my second recipe. I left them in for 20 minutes and they are still so heavy and kinda doughy a little bit too. The iron seems to be rather hot
Aren't they supposed to be light and fluffy?
Maybe I made them to thick... how much dough do you put in each of the 4 sections?
Waffle batter and pancake batter are not interchangeable. Try this recipe. You are also having problems with your waffle iron. It should never take more than 3 to 5 minutes to cook a waffle.
Light Crisp Waffles
"Fine Cooking Magazine"
A required rest in the oven not only adds to the crispiness of the waffles but, allows you to make a big batch so everyone can eat at once.
3 1/2 oz. (3/4 c.) AP flour
1 oz. (1/4 c.) cornstarch
1/2 tsp. table salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk
1/4 c. milk
6 Tbs. vegetable oil
1 large egg separated
1Tbs. granulated sugar
1/2 tsp. vanilla extract
Heat oven to 200 degrees F. and heat the waffle iron. Mix the flour cornstarch, salt, baking powder and soda in a medium bowl. Measure the buttermilk, milk, and oil in a pyrex measuring cup; mix in the egg yolk and set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the egg white onto the batter in dollops and fold in with a rubber spatula until just incorperated.
Pour the batter onto the hot waffle iron (1/2 to 2/3 cup depending on your waffle iron) and cook until the waffle is srisp and brown. (follow your manufacturers directions for timing then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.
Serves 5, 8 inch waffles.
your dough may be too thick, also, just put a ladle full 1/2 cup maybe? into the center, dont worry if the edges dont perfectly fill out, if they dont, add more next time.
does your recipe use some kind of leavening ingredient? baking soda/acid, or baking powder? you might want to switch to a recipe that does, if yours does not
CUZ YER WAFFLES HATE U!
20 minutes????? Pretty long time to cook, it is a wonder they aren't carbon. Turn the iron up to high. When the light goes out put your batter in the middle, it should spread. Close the lid, the red light will be back on. When the light goes out they should be done or when they stop steaming they are done. You may want to adjust the temperature to between medium and high if they do not have the desired doneness.
20 minutes is too long to cook - I cannot eat the ones I made before the next ones are done.
1/4 cup per section, my never-fail recipe comes from the side of the bisquick box, and the only time I ever had a problem was when I substituted buttermilk for milk but they burned, maybe you need to use eggs...?
The iron should be hot (usually has a light that goes off) I never fill the whole thing, just plop some in (maybe 3/4 cup?) and let the top griddle push the batter as far as it wants to go. Then when the steam stops, the waffle is done. Great, now I have taste for waffles.
Also using a recipe with whipped egg whites will help; the batter is lighter. Waffle batter is thinner than pancake batter, it uses more milk and eggs.
I think that either ur dough is to thick. And or that ur waffel iron is old and or u need to leave it for 30 minutes, I put exactly 1/2 of a cup and it comes out perfect but i use ant jamama
It sounds as if the problem is inthe recipe. Be sure to use a real recipe, not just Bisquick! That makes poor waffles.