Stovetop Waffles in a Cast Iron Waffle Maker
Old-fashioned cast iron waffle makers are perfect for making waffles right on the stovetop. This waffle recipe works well in cast iron waffle makers, either antique or modern designs.
Ingredients
Dry Ingredients
- 1 3/4 cups flour all-purpose or pastry
- 1 Tbsp. baking powder
- 1 Tbsp. sugar
- 1/2 tsp. salt
Wet Ingredients
- 3 large eggs well beaten
- 4 to 16 Tbsp. unsalted butter melted (1/2 to 2 sticks)
- 1 1/2 cups milk
Instructions
- Before beginning, be sure your cast iron waffle maker is well seasoned.
- Whisk together dry ingredients.
- In a separate bowl, beat together wet ingredients, including melted butter, eggs, and milk.
- Add the wet ingredients to the dry and stir until just combined. Do not overwork the batter.
- Grease the waffle iron with butter or lard.
- Preheat your waffle iron until very hot, just short of the smoke point. (Just under 300 degrees if greasing with butter, or just under 375 if using lard.)
- Pour waffle batter into the center of the waffle iron, spreading it until it's within about 1/2 to 1/4 inch of the edge.
- Close the waffle iron and immediately flip.
- Cook for about 2-3 minutes on the second side, then flip back to the first side for another 2-3 minutes.
- Remove waffles with a fork when fully cooked and golden brown on both sides.
- Grease the waffle iron before adding more batter and repeat.
- Keep warm until serving.
Notes
The recipe actually calls for "4 to 16 Tbsp. of butter (1/2 to 2 sticks)," which is a huge range. The upper end of is literally four times the minimum suggested.
Joy of Cooking notes that,
"We give you three choices to prepare this recipe: use 4 tablespoons for a reduced-fat waffle, 8 tablespoons for a classic light and fluffy waffle; or 16 tablespoons for the crunchiest most delicious waffle imaginable."
The recipe also calls for a full tablespoon of baking powder, which is a good bit more than most waffle recipes. That helps the inside get nice and fluffy while the outside is crisped on the pan.
Be sure to use a well-seasoned cast-iron waffle iron, and grease it with butter or lard between each waffle. Never wash the waffle iron after use. Just wipe it down with a towel before storing it. (If any batter does stick, that'll need to be scraped off with a butter knife, and that spot reseasoned.)
The recipe makes 5 full pan waffles in my antique waffle iron, but the yield will vary based on the size of your waffle maker.