Friday, May 18, 2012

Possibly the Best Waffle Ever

The name of these waffles in Canal House Cooking Vol. 6 is "The Best Waffles in the World" and I think they may be right. In this top picture you can get a feel for how light they are - I mean you can practically see through it! Like a little stained glass window. They are like crepes that get put in a waffle iron - eggy, yeasty, crispy, buttery and delicate - OMG!


Now when I say these are possibly the best waffles ever, I do not say that lightly because I LOVE waffles - and I have quite a few recipes on my blog that I think are great waffles. But seriously, you have to try these. Don't be scared off by the fact that they are made with yeast (Linda)- it is also one of the easiest waffles I've ever made. LOVE!

Best Yeast Waffles makes about a dozen (I froze a bunch, haven't tried them toasted leftover yet but I have high hopes!)

1 envelope active dry yeast
1/2 cup warm water
2 cups warm milk
1 stick butter melted
1 teaspoon salt
1 and 1/2 teaspoons sugar
2 cups flour
2 eggs
1/4 teaspoon baking soda

Add the yeast to the warm water and let sit 5 min. In a large bowl put the milk, butter, salt, sugar, flour and then the water yeast mixture. Beat with a whisk until smooth. Cover and let sit overnight on the counter. Make sure you use a big enough bowl - it will do it's yeasty thing and grow! The next morning beat 2 eggs and baking soda into the mixture until smooth - it will be very thin. At this point you can also refrigerate your batter up to 2 days - but who could wait? Heat your waffle iron - a regular one, not Belgian one. Pour in a small amount, as it's thin it will run over if you aren't careful. Cook until lightly browned. Enjoy the lacy crispness with fresh fruit and a little drizzle of maple syrup.

Post Note: Now that's a way to start a Friday! If you make the batter tonight you can have it for Saturday breakfast - don't forget the bacon! Invite the neighbors!

Post Post Note: I love putting chopped pecans on top of my batter in the pan, but I think these are too tender and light so for this one I would skip the nuts.

And yes - It's now official - they freeze wonderfully!!!

POST POST POST NOTE: These CAN be done successfully in a Belgium waffle maker - I had another recipe that called for it - so I tried it and they were delicious! This recipe substituted 1/2 cup of buckwheat flour for regular flour - WOW - just great. And I added a teaspoon vanilla to the batter.

VARIATION - NEW!
I found this recipe by Brown Sugar Kitchen with cornmeal - they are much more substantial than the above ones, so if you don't want "light as air" go with these.

Cornmeal Yeasted Waffles makes 10

2 teaspoons dry yeast
3/4 cup warm water
1 cup cornmeal
2 cups flour
1 and 1/2 teaspoon salt
2 teaspoons sugar
1 cup whole milk
3/4 cup melted butter (1 and 1/2 sticks)
2 eggs plus 2 egg whites
1 teaspoon vanilla
1/2 teaspoon baking soda

Sprinkle yeast over warm water and let sit about 5-10 min or until foamy. Mix the rest (except for eggs, vanilla and soda) in a large bowl with a whisk. Cover and let sit overnight - make sure you use a big bowl as they will double in size. Next morning add eggs, vanilla and soda and mix. now waffle them! Smell the goodness!


3 comments:

  1. Well, they sound wonderful and I love waffles too. But I only have a Belgium waffle maker and you said these wouldn't work in that..... Also have a grandson who is allergic to wheat, what do you suppose I could substitute for the flour and make some that he could eat also? How's your momma, give her a hug and kiss for me. blessings

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