Breakfast and antiquities for dinner

How awesome is this? The local auction house (and the expensive conversion to 240 V) has inspired a search for vintage non-electric items like this waffle iron.  We found this one on ebay Australia for $27, including shipping, and couldn’t resist giving it a try.

It works (as anything cast iron would, despite years of use), and makes really crispy waffles.  If only I could get the batter measurement down.

Apologies for the photo quality — unfortunately, there’s only so much you can do about the low light in my kitchen.

The only trouble we had with it was keeping both sides of the waffle iron evenly heated.  We put blueberries in this batch, and if the heat wasn’t sufficient, we got mangled waffle-like whatnots in place of the crisp, golden blueberry waffles we wanted.  Not that we minded. We ate them standing up in the kitchen, piping hot, as we prepped the next batch, until we could no longer see the surface of the waffle iron.

Eventually, we gave up and made pancakes, so I guess this is still a work in progress.  Next time, I’ll skip the berries and use two burners to heat both sides of the waffle iron before adding the batter.  Oh, and I’ll try to avoid setting the stovetop (briefly) alight with the olive oil spray…

For the record, we used Mark Bittman’s quick and easy waffle recipe for this batch. The blueberries were my own addition.

Quick and Easy Waffles

Serves 4-6.

  • 2 c. all-purpose or plain flour (~9 oz, or ~250 g)
  • 1/2 t. salt (you can skip this if you need to)
  • 2 T. sugar
  • 3 T baking powder (or use ~ 2 c. self raising flower instead of the plain flour, salt, and baking powder)
  • 1-1/2 c. milk
  • 2 eggs
  • 4 T. melted butter, or the same quantity of olive or vegetable oil. Olive oil actually works pretty well, surprisingly.
  • 1 t. vanilla extract (optional)

Mix together the dry ingredients. Mix in the wet ingredients, and stir until the batter is smooth. It should be fairly easy to stir, but hold its shape when you take up a spoonful of batter. If it’s too thick, add some milk; if it’s too runny, consider adding some oats or extra flour.

Heat your waffle iron, grease, pour in an appropriate portion of batter for your waffle iron, and bake until light brown and crisp. Serve warm.  If you want to make a whole batch to serve at once, put your oven on warm and stick them in there while you make the rest of the waffles.

These freeze well; just reheat them in the toaster when you’re craving breakfast.

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2 Comments

Filed under breakfast

2 responses to “Breakfast and antiquities for dinner

  1. pshairyn

    looks delicious! you got at least one good looking waffle out of there, too.

  2. liz

    Yup! That was waffle #2.

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