So I've worked out this very delicious waffle batter that gets you something that's kind of halfway between like a fancy Belgian style waffle and like a , a waffle house waffle , which I also love very much .
Uh One of the secrets to Waffle House waffles they say is uh cream or they use half and half , but I'm gonna use cream .
I'm going to put in a cup of cream and then I'm going to beat it .
This is both going to be a garnish and part of the batter for like a fluffy Belgian style waffle .
The key is like getting foams of any kind into the batter .
Normally you do it with an egg foam and we're going to do that too .
But I want whipped cream for garnish anyway .
So , you know , I might as also with the cream that's gonna go into the batter , nice soft peaks like that .
And because this cream needs to be able to stand alone as a garnish , I'm gonna put some sugar into it .
A couple of tablespoons of sugar , I think , and a little splash of vanilla just for fun , but not too much .
Otherwise it makes the cream look brown instead of white .
Taste that .
Now , I'll just take half of this and put it aside in a bowl to reserve .
I guess you could weigh it or measure it to make sure you're getting exactly half .
But , you know , like baked goods are generally not quite as sensitive to tiny variations in quantity as people say they are .
And it's debatable whether a waffle is even a bake good .
It's more like a pancake which is really not terribly sensitive .
I just put this in the fridge to keep cool .
We're gonna beat an egg next and fat in the egg can potentially interfere with that process .
I'm gonna wash these before I go forward .
Now , one egg into a different container that's important .
And then the particular method of separation I'm doing today is you simply reach in and grab the yolk , just make sure that you kind of get the white off of it there .
Then the yolk goes into the cream that is not going to be used for garnish .
If you have it shake in a little cream of tartar which stabilizes egg foams , makes them puff up a little bit bigger and beat this to soft peaks .
Good enough .
I'm not sure it's traditional , but I'm definitely gonna turn this into a , a meringue with two more tablespoons of sugar just because the sugar really stabilizes the foam .
So as that two tablespoons is 25 g and uh the foam might collapse a little bit when you first start beating in the sugar , but just keep going .
It'll , you'll get it back .
Those peaks are good enough gonna make for waffles that are as big and soft and fluffy as my mattress from Helix .
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So it's time for the rest of the ingredients .
We'll need about three quarters of a cup .
I guess that's 180 mils of milk .
Honestly , like plain water would be fine .
We just need water .
Really throw that in with the cream and the egg rumor has it that the other key ingredient in a Waffle House style waffle is butter milk , which in this context is milk that has been fermented with meshi lactic acid back yogurt .
Eat thick milk .
You can kind of imitate it well enough by just kind of watering down some yogurt until it's basically this texture .
I actually made this myself by fermenting it , not by mixing it .
We want a half a cup of that , which is what 1 20 mils uh a Belgian style waffle would obviously use butter .
But uh at the Waffle House , apparently they use at least some shortening , which just makes awesome fluffy baked goods of all kinds .
Even if a waffle isn't technically a baked good .
I'm going two tablespoons of this and you can totally use butter instead just to make sure that it's soft , it's butter flavored , shortening , which tastes really good .
Oh , by the way , people ask , does shortening have trans fats in it .
Trans fats are basically the worst kind of quote unquote edible fat that you could possibly eat .
And the answer is no , at least vanishingly few .
Uh the way that they have to reformulate the for , you know , the United States and all the markets that basically banned trans fats a few years ago is they changed it from being partially hydrogenated oil to being fully hydrogenated oil .
And just for science reasons that does not result in trans fats or at least very negligible amounts .
On the other hand , scientists say pretty much no amount of trans fat is safe .
But then again , there's some natural trans fat in all kinds of foods .
We eat like beef .
So uh I like shortening , right ?
Splash of vanilla for flavor about a teaspoon a little more than that .
And here's my secret weapon for batters of all kinds , which is malted milk powder .
It's a drink mix , but it's got malt in it , which is a sprouted grain .
Usually barley , very sweet , delicious has maltose in it .
Delicious sugar .
Uh and it's also got milk powder in it and milk powder is all so incredible in all kinds of batters and doughs and everything .
It adds tons of flavor and also textural properties to really good stuff .
I'm gonna do a quarter cup of that , which is I think 40 g about oh well , we can fix that and back you go .
All right , there you go .
Not like a teaspoon of my standard kosher salt .
You might like it a little bit less salty .
I don't know you cup and a half of all purpose flour , which is what uh 1 60 grams , no , 1 81 80 g .
And the last ingredient is like a half a teaspoon of baking soda .
This will neutralize some of the acid in the uh butter milk and that will help the uh stuff to brown a little bit better .
Plus it'll make a little bit of gas , but really the foams that we have made are going to take care of the aeration for us .
Now we just beat this and as it is generally true with batters , you want to be careful not to over mix .
Otherwise it'll get tough .
Just , just barely bring it together .
Got to scream down the sides .
Oh , yeah , that feels the right texture .
Oh , and I forgot the meringue scoop all that in there .
Just barely bring that together .
Stop good enough .
No , there's no way to make waffles without a waffle iron .
If you want to make waffles at home , you need a waffle iron .
This waffle iron is Belgian style , which means the waffles are really tall and deep .
But this batter would work with any waffle iron that you have .
Just be aware that it , it does have a lot of sugar in it and uh , it can burn if you get the iron too hot .
Like a nice middle of the road .
Temperature tends to work .
Honestly , cooking spray is definitely the easiest way to grease these up .
Every waffle iron is different in terms of like how much batter is the right amount of batter .
And I don't know , you kind of just have to experiment and if you lose some to overflow , that's fine .
These things are designed to overflow .
All right , close it up .
Now , here's an important thing to note .
Waffle irons have locks on them that's purely for storage .
You do not want to lock the door when you are actually making the waffle .
This thing is made to actually expand with steam and rise up .
And you don't want to restrain that .
We want big fluffy waffles .
Some waffle irons are smarter than others , but all the electrical ones that I've ever seen will tell you when the waffle is done chiefly through a thermometer .
I think you just wait till it beeps .
This better be good with that a little darker .
There we go .
That's enough .
You don't want to overdo them or they're gonna taste kind of burned .
And then honestly , I just find that pulling them out with my hands is the easiest thing to do .
But you know , you do , you , uh , they're gonna feel really floppy right at first , don't freak out .
Just put them on a cooling rack as they cool .
They'll turn hard and well , not hard but crispy on the outside and you might need to separate them if they're connected or cut off any , like little bits they're hanging off the side honestly like kitchen sheers or make that really easy .
Especially on the cooling rack where you can't really use a knife as a good waffle iron .
And we've got enough batter for four more of these waffles .
It's eight waffles .
Not bad .
Get my reserved whipped cream and , uh , some just berries that I got from the store purely for the thumbnail or a little whipped cream on there .
I could make that look nice , but I'm not going to berries .
I've got a blackberry .
Oh , yeah .
00 , yeah .
That's what they do in the commercials except they use motor oil .
I've heard .
I don't know .
Oh , hell yeah .
Crispy on the outside .
Super fluffy on the inside .
That's crazy good .
And the secret is honestly this stuff , the malted milk powder covering my mouth with it .
So you don't see me chew .
Um , wow .
Astounding malty flavor that this gives the waffles .
And , uh , I don't think I'm gonna make waffles any other way .
This is really good .
You do you though ?