Kmart Waffle Maker Questions & Answers

Same thing happened to me. As a waffle connoisseur myself, I was ecstatic when I first started using it, however my state of euphoria was flipped faster than the waffle machine. I suspect it is due to poor quality non-stick coating or a design issue with the flipping system.

Hi Kathy. I believe KMART has the instructions online for download via PDF. if not their online customer service is pretty good for instructions. (Just type the prouduct name into google and you'll get the item up.) I know I scanned the instructions and kept them but there is no facility for me to upload them to Product Review. I'm traveling at the moment but if you can't locate post another message. cheers trish

Kmart customer service photocopied the manual for me this morning. Thankyou for following this up for me. All good.

Hi Renee, sorry it took me so long to answer, you probably wanted to play with the waffle maker over Easter! You may not be not cooking them long enough. (I know I tend to undercook them because I'm always in a hurry) And, with a home machine it's difficult to get it perfect. But, even with professional chefs on home machines they have the oven going very low maybe 50-80 degrees Celsius and as you finish cooking them put them straight onto the oven racks while you cook the next one. The denser the mix the harder it will be to get it crispy but if the mix is too thin then the waffle is not as satisfying. I usually make a big batch, put them on the oven rack until they are crisp enough and then individually freeze the ones left over - sometimes there are none. Then I can pop them in the toaster to thaw for breakfast with frozen berries and yogurt or my own vanilla ice-cream (made with eggs and not too much sugar). So, don't worry about the floppy, just the colour nice and golden brown - just use the oven they will crisp up in a few minutes.

Hi TJ
Do you have the recipe for the waffles you’ve been making? Would you mind sharing it? That’d be awesome

Here is the recipe I used.... BUT it's too thick. Before I'm ready to pour and after I've added the egg whites I gently mix in extra water with a whisk so that it's just a bit thicker than a pancake batter, still needs to be ladled into the waffle maker, not poured. cheers trish @ deliciousfood dot com dot au

Brussels Waffles
The waffle that most North Americans would think of as a Belgian waffle is known in Belgium as gaufre de Bruxelles, "the Brussels waffle". General Belgian affection for it is sufficiently great that this waffle was chosen as one of the Belgian national "birthday cakes" for the European Union's fiftieth birthday celebrations.
The Brussels waffle is based on a batter raised with yeast -- as opposed to most North American waffle or pancake batters, which are raised with baking powder. And this is where many North American attempts at the Brussels/Belgian waffle fall down: the yeast raising changes the chemistry of the batter, producing a tenderer crumb in the finished waffle than a baking-powder raising can.

Gaufre de Bruxelles: Brussels-style waffle
The yeast and the beaten egg whites which are folded into the batter work together to produce a light crisp waffle. The Brussels waffle is rectangular and usually about an inch thick, with fairly deep "dimples". When you buy it on the street or in a shop in Belgium, it usually comes dusted with a little confectioners' sugar / icing sugar, and maybe spread with chocolate or thick whipped cream. But you can also get it piled high with fruit and other goodies.
To make the gauffre de Bruxelles / Brussels waffle, you need:
(smaller version of the ingredients: the original ones, halved)
125 gm 500 g / scant 3 3/4 cups all-purpose flour
7.5gm 30 g /one package of fast-acting yeast
2.9gm 15 g / 2 tablespoons brown sugar
163ml 650ml / 22 fluid ounces / 2 3/4 cups lukewarm water (use tepid sparkling water if possible)
31.2gm 125g / 1 cup powdered nonfat dry milk (US "Carnation", UK "Marvel")

1.25gm 5 g / 1 teaspoon salt
1/8 1/2 teaspoon vanilla extract or 1 small packet vanilla sugar (Dr. Oetker or similar): about 2 teaspoons if you do your own vanilla sugar
55 200-250g / 1 1/4 cup butter, melted and cooled to lukewarm
1 3 to 4 egg whites, beaten to the stiff-peak stage

For the waffle batter:
Put the flour in a large bowl. Make a well in the flour: add the yeast and 125 ml / about half a cup of the lukewarm water.
Add the brown sugar, powdered milk, the vanilla extract or vanilla sugar, and the remainder of the water. Mix the dough well: allow to rise for at least 20 minutes - 1/2 hour. During this period, melt the butter. Allow to cool to lukewarm.
Add the melted butter: mix well. Beat the egg whites to stiff peaks,: fold carefully into the batter mixture until evenly mixed through.
Heat a large waffle iron. Spread each section with the batter, close and bake until done.
Serve dusted with comfectioners' / icing sugar, or topped with whipped cream and fruit, or with melted chocolate or Nutella.

Champion!