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Waffles in a pan without a waffle iron

Skillet Waffles — No Waffle Iron Needed

No waffle iron? No problem — you can make waffles right in a skillet! They come out just as tasty and crispy. The only difference between skillet waffles and iron-baked ones is the missing waffle grid pattern. But trust me, that won't make them taste any less delicious!

Nika

Recipe author

Composition / ingredients

Servings:

Eggs

Sugar

150

Butter

100

Milk

100

Flour

200

Vanilla sugar

0.5

Salt (1 pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 23 % 15 g

Carbohydrates 66 % 42 g

315 kcal

GI: 2 / 0 / 98

Cooking method

Step 1:

Gather all the ingredients. Use large eggs and all-purpose flour.
Step 2:

Crack the eggs into a mixing bowl, add the sugar, and beat on high speed. The egg mixture should turn pale and the sugar should be nearly dissolved.
Step 3:

Put the butter in a small saucepan and melt it over low heat — don't let it boil. Once fully melted, take it off the heat and let it cool a little. The butter should be warm, not hot.
Step 4:

Pour the slightly cooled butter and the milk into the egg mixture, add the salt and vanilla sugar, and beat everything with a mixer for 1 minute.
Step 5:

Sift the flour through a sieve into a separate bowl. Sifting works air into the flour for a more tender, delicate batter, and removes any stray bits it may contain.
Step 6:

Add the sifted flour to the batter, beating with the mixer on medium speed as you go. It takes about 2–3 minutes to work the flour in. By then the batter should be thick but smooth.
Step 7:

Now cook the waffles. Use a nonstick skillet so they cook without burning, since they're cooked with no added oil. Drop 1 to 1½ tablespoons of batter into the center of a dry, preheated skillet. Using a silicone spatula, spoon, or ladle, spread the batter across the pan with quick circular motions into a thin round.
Step 8:

Cook the round over medium heat on one side for 2–3 minutes, then flip and cook another 1–2 minutes — adjust the timing to your own stove. Don't overcook the waffle, or it'll crack all over when you roll it.
Step 9:

Lift the finished waffle off the skillet and set it on a wooden board. Working quickly while it's still hot, roll it into a cone or a tube. If you rolled a cone, stand it in a glass to hold its shape; if a tube, set it seam-side down. If you don't roll it right away, within about half a minute it'll be too late — the waffle hardens and cracks when you try to shape it.

You can fill the finished tubes with dulce de leche or your favorite cream.
My skillet is 9½ inches (24 cm) across, and this amount of batter made 12 tubes. I used a skillet with a textured (dimpled) surface, which left a fine pattern on my tubes. A flat-bottomed skillet will give you smooth ones.
Be ready for the flour amount to shift a little up or down from what's listed. Go by the consistency of the batter rather than a fixed amount of flour.