Oh, it looks like a sweet little pan, but let me tell you this - it's the Devil dressed in Teflon. At least for the first batch of Paffles.
I love trying new recipes - so I was happy one came attached with the pan for Buttermilk Paffles. See:
This particular recipe had a tip that I loved - to keep your paffles warm between batches, place the cooked paffles on a wire rack over a cookie sheet in your 200 degree oven. Duh! This way they don't get soggy - now pay it forward, folks.
Like many pancake and waffle recipes, this one calls for you to whisk the egg whites into stiff peaks and fold them last into the batter. This really is a crucial step for bangin' pancakes and waffles. I want to take this opportunity to pay homage to my stand mixer. Who the hell wants to do that by hand?
Thank you, Kitchen Aid. That picture just doesn't do you justice.
Back to the pan. It is designed to make little paffles, like silver-dollar pancakes. You are to use approximately two tablespoons of batter per well. This was like rocket science to me for some reason. I simply had to overfill those little bastards.
Then you are to flip the paffle, and gently press it back into the well. Yeah, right. I know a learning curve is to be expected, but that first batch was a bitch. And made me have very low self-esteem.
Finally, I made it through all the batter (I only made a half-batch). I like to think you can see improvement from the first batch to the last. If you disagree, keep it to yourself.
Many people, The Boy included, might say, "Well who cares what it looks like. How does it taste?
Good enough!
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