Jaffle Waffles

What do you get when you combine an Australian and an American? Well, I'll give you a clue: one loves jaffle irons and the other loves waffles. Lo and behold waffles made in a jaffle iron. Best of both worlds now. Woo hoo! Comes out in single serving triangle shapes.

• 2 c flour
• 4 t powder
• 1 t salt
• 3 T sugar
• 2 eggs, separated
• 1.5 c milk, warm
  
• 1/3 c butter, melted
• 1 t vanilla - optional
  

1. Combine dry ingredients in a large bowl.
2. Combine egg yolks with milk, butter and vanilla. Add to dry mixture.
3. Beat egg whites until frothy. Gently fold into mixture.
4. Spoon into jaffle iron. Cook until nicely browned (lots of steam will come out). It takes longer than a waffle iron but works.
5. Serve fresh from the iron, plain, with fresh fruit, or maple syrup.
   

Notes

• Made 16 jwaffles.
• The waffle batter needs work - it tasted a little too eggy for me.
• Never heard of a jaffle iron? Most Americans haven't - it's like a panini machine except shaped to a sandwich and cut in triangles. The machine clamps the edges shut and the pockets hold filling.
• The vanilla makes it taste more like a fortune cookie - a bad thing in my opinion.
  

Jwaffles, Take II

• 2 c flour
• 2 t powder
• 2 T sugar
• 1/2 t salt
• 2 eggs, separated
• optional: lemon peel
• 2 c milk
• 6 T butter, melted *

1. In a medium bowl, combine flour, powder, sugar and salt.
2. Combine egg yolks and milk (and lemon peel).
3. Add dry ingredients to milk mixture.
4. Fold in butter.
   
5. Beat egg whites until frothy. Fold into batter.
6. Cook in jaffle iron.

Notes

• 6 T was too much buter
• lemon peel - I made 8 jwaffles without then added 1 T at the end. Nice scent - but not sure I like the flavor. Better than vanilla though.
• Overall, this was a better recipe for texture because it came out fluffier (I truly made the whites frothy this time with an electric whisk, as opposed to using chopsticks before). However, too oily. So still needs some tweaking.