Ingredients (made 13 mini-waffle Bowles).
1 1/2 cups AP flour
1 1/3 cups sugar
2 tsp. Baking powder
1 tsp. Salt
4 large eggs
1/2 cup whole milk
6 Tbs. butter
1 tsp. Vanilla
Directions:
Mix the dry ingredients in a bowl and set aside. Mix the wet ingredients in a bowl. Whisk the wet ingredients into the dry ingredients until blended (#3) The instructions say ladle 3 Tbs. into the preheated waffle maker. This is where things get tricky—figuring out how much batter to put in. We ended up using our second to smallest ice cream scoop (#4). The next question was how much to push down the lid? Push too much and the batter runs out the side, too little and the bowl is very thick. We liked it when the bowl had a little lip as shown in #5. Another thing we noticed was that the hinge in the back was very tight and did not adjust to match the gap the batter made in the front. So the sides of the bowls were very thin in the back and very thick in the front. Also, it took about 5 minutes apiece to cook the little bowls. We ended up making 16 bowls (#6). You do the math on how long this project took to complete.
1 comment:
Perfect bowls for homemade buttermilk ice cream. -J
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