Do me a favor. Imagine golden brown, crispy waffles drizzled with brilliantly white and creamy yogurt, and then another drizzle of crimson pureed raspberries. Also, if you would, imagine the prettiest place setting and perfect lighting. Then imagine a camera with fully charged batteries. Now take a picture and enjoy your breakfast with your family. If you wouldn’t mind posting that photo here:
I’d be grateful.
Clearly some technical difficulties (read: there was no way was going to let a battery hunt slow down my breakfast consumption) stopped us from getting a photo, but don’t let silly little things stop you from this recipe. My favorite part is that you make the batter the night before, as you’re finishing cleaning up from dinner, and the next morning all you have to do is plug in the waffle maker, whisk, and pour.
I don’t think there’s much else to tell you, except that when we first made them, our guests (and us too) went mad over the yeasty aroma wafting through the kitchen. Then, as we collectively contemplated the leftover batter, chopped ham and cheese came to mind. Don’t stop the urge. These waffles are delicious with savory toppings, too. (Ice cream and sundae fixings wouldn’t be a bad plan either.)
Yeasted Waffles (adapted from Cook’s Illustrated)
(the original calls for more butter, less milk, and is slightly more decadant. I came up with this version when I was short on butter, and it stuck)
2 cups milk
4 T (1/2 stick) butter
1/3 cup almond meal
1 2/3 cups flour (we often use all white whole wheat, but a blend of mostly www and a little all-purpose is best)
1 T honey or sugar
1 t table salt
1 1/2 t. yeast
2 large eggs
1 t vanilla
1. Melt butter in the microwave in a two cup or larger glass measure. In small bowl, whisk eggs and vanilla until combined. Pour the melted butter and honey, if using, into the eggs while whisking to combine. Heat the milk in the two cup measure in the microwave for about 1 minute, so it’s just warm to the touch. Meanwhile, whisk flour, sugar if susing, salt, and yeast in large bowl to combine. Gradually whisk warm milk then butter mixture into flour mixture; continue to whisk until batter is smooth. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 18 hours.
2. Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer’s instructions (use about _ cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven.
This entry was posted on Sunday, May 16th, 2010 at 7:37 am and is filed under Things we Made. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.