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Be sure to measure these ingredients exactly because they affect the rate iteration of the chemical reaction that leads to fluffiness. So, that’s the dry side of the waffle.

What’s over here? Well, let’s start with buttermilk, the secret ingredient to making the best waffles you’ve ever had. Let’s measure up three quarters of a cup. Oh is that gross!? Buttermilk has a short shelf life. I should check this kind of thing before talking it. Okay, well, now let’s use three quarters of a cup of plain, non rancid milk instead. And add the melted butter, and just separate an egg. These are going to be some really good waffles when they’re done. Here’s the white, and the yolk goes in here. In order to make your waffles perfect…. It’s the secret of getting perfect waffles every time.

Now we just fold it all in. When the batter is mixed, but not over mixed, and the waffle iron is ready, I like to use a ladle to add the batter. That way it doesn’t make a mess. You should add the batter slowly until it takes up about two thirds of the waffle iron. I like to use a round waffle iron, because it bakes the most evenly. And I like to use a TV kitchen waffle iron, because the waffle bakes instantly. It takes just a couple of seconds. All this needs is just a little bit of syrup, and it’s going to be just great.

This is all the syrup I have? Next time on food 411 for 1- how to inventory your groceries before you go grocery shopping. I’ll see you then.

In case you didn’t see the video in part 1 of this series… here it is again.

Tags: cooking, thai cooking, cooking for one

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