I'm rather sad to report on the first Jamie recipe I've encountered that has fallen short of expectations. I tried out his new genius-looking idea for making waffles in a griddle plan this afternoon and everything went fine until I had to flip the waffle to cook the underside and:
it was more or less impossible. The recipe also calls for 2.5 tablespoons of baking powder, which is all very well but it doesn't half make your waffle taste like baking powder (not good).
By all means give them a crack if you fancy it, though. You may be more dextrous than me at the old flipping - it wouldn't take much.
Jamie's Griddle Waffles
2 eggs
300ml milk
100g butter, melted
2.5 tablespoons baking powder
225g self-raising flour
1/4 tsp salt
1 Whisk the eggs and the milk together, then add the salt and the baking powder. Sieve in the flour (this is important because otherwise you will get lumps) and whisk to combine. Then dribble in the butter in stages and stir in. Rest for 30 mins (yes you must do this).
2 Get your griddle pan very hot and melt over a large knob of butter. Pour in the batter - you might have to spread it around a bit because the batter is quite thick - then turn the heat down to medium and cook for 8-10 minutes. Flip it over (yeah, right) and then cook the other side for another 8 mins.
Full details are here
it was more or less impossible. The recipe also calls for 2.5 tablespoons of baking powder, which is all very well but it doesn't half make your waffle taste like baking powder (not good).
By all means give them a crack if you fancy it, though. You may be more dextrous than me at the old flipping - it wouldn't take much.
Jamie's Griddle Waffles
2 eggs
300ml milk
100g butter, melted
2.5 tablespoons baking powder
225g self-raising flour
1/4 tsp salt
1 Whisk the eggs and the milk together, then add the salt and the baking powder. Sieve in the flour (this is important because otherwise you will get lumps) and whisk to combine. Then dribble in the butter in stages and stir in. Rest for 30 mins (yes you must do this).
2 Get your griddle pan very hot and melt over a large knob of butter. Pour in the batter - you might have to spread it around a bit because the batter is quite thick - then turn the heat down to medium and cook for 8-10 minutes. Flip it over (yeah, right) and then cook the other side for another 8 mins.
Full details are here
Those are some very sad looking waffles. Perhaps needs to be a spot where we can post photos of sad food. I've got a stash of photos of sunken souffles and dropped ice cream cones (also very sad).
ReplyDelete2 1/2tbs? That can't be right!
ReplyDeletethose tablespoon measurements must be a print error!... why would you need to much baking powder... does not make sense... although I would still eat them from the pan like that if I could... Happy New Year x
ReplyDelete2.5tbs but that goes against everything Mary Berry and Paul Hollywood say!
ReplyDeleteI think it must be teaspoons...and even then it is excessive, especially as you have eggs in there too.
ReplyDeleteI agree with gz...probably a typo and should be teaspoons. Send Jamie and e-mail and tell him to come and explain the flipping issue!
ReplyDeleteThis person had similar(ish) issues.
ReplyDeleteAgree on the typo front. Have a suggestion for the sticking issue, Wilton do a cake release liquid/creamy thing which is amazing. I brush on a thin layer (you only need a wee bit) on everything that I think will stick. Perhaps try again with teaspoons of baking powder and try a cake release product on the pan before you add the butter?
ReplyDeleteOn the show, he used a non stick griddle pan BUT he never mentioned this, it was one of the Jamie Oliver for Tefal ones...obvious because of the Tefal Hot Spot.
ReplyDeleteI'm glad you've tried it because I was going to and have a cast iron pan which I suspsected would stick.
May I just clarify? The problem is not that the waffle sticks to the pan. The problem is that you cannot flip it without it snapping under its own weight.
ReplyDeleteMy other half managed to flip it but he needn't have bothered - it was very disappointing
ReplyDeleteJust a thought, if you are instructed to use self raising flour, why add any baking powder at all? Seems insane to me. So sorry that you had that disaster, don't let it get you down though.
ReplyDeleteWell it works with tea rather than tablespoons, but it's nothing special. rather like a very thick, ribby pancake. I haven't the heart to make it with tbsp's to compare: apart from anything else, unless you were to add about 4 tsps of acid (e.g. lemon juice) I don't believe there would be anything in the mixture to activate the additional baking powder.
ReplyDeleteThe problem with attempting to toss something in a griddle (apart from needing arms like a scaffolder's knee-wrencher) is the fact that on a griddle the ridges normally run from side-to-side when you're holding the handle, and tossing the contents requires you to move it away from you, so obviously the contents tend to be held in place by the ridges. I have an aluminium/teflon griddle so it was *just* possible to get it to move, but far easier with a fish slice, and ultimately not worth the effort.
One thumb down to Jamie, however his Christmas Cookies were just FABULOUS. The hit of the season round here; 4 batches vanished without trace!
Thanks for the warning, this recipe is exactly the sort of thing I would try and then fall into a funk over because it failed.
ReplyDeletePS, love the blog.
Hi Esther, just going back to your Jamie Oliver waffles and the probs with turning them over...was talking about it to my dental hygenist in a sort of muffled way and she has cracked it! She dug out her George Foreman grill from the back of a cupboard, dusted it off and pre-heated it....propped the front up onto a chopping board to level the grill, spead the paste onto the grill thickly with a pallet knife, gently lowered the lid and 10 mins later hey presto! Fab waffles! Her little son deleriously happy! Next time she is going to make half a pint of choc though...right, off to look for my grill! x
ReplyDelete