I adore a good waffle.
But I’m too much of a waffle snob to order them at a restaurant anymore, as I’ve been burned so many times with disappointment. Soggy and limp, stiff like a hockey puck, or flavorless, I was tired of being let down.
And I haven’t been able to master the art of the perfect waffle at home.
I finally have it.
Waffles that give me cravings when I haven’t had them for a couple weeks. Waffles that make me giddy while I’m preparing them.
Oh, how I love you, Yeasted Waffles!
It must have been sometime last fall that I told Blake I wanted to look into buying a Belgian waffle iron, to satisfy my latest cravings. Usually, just a small statement such as that would have lit a fire under my husband, producing a new gadget to our kitchen within 24 hours. But not this time. I didn’t get one that fall for our anniversary. There wasn’t one under the Christmas tree, either. Cupid didn’t bring one in February. And apparently there were other ideas for Mother’s Day. By then, I had actually forgotten about it and moved on.
And then, it appeared in late May. My birthday present. A Belgian waffle maker. It was truly a surprise!
I searched the internet up and down for a waffle recipe description that fit what I was looking for. After reading Molly’s waffle escapade on her blog Orangette, I was convinced I needed to use yeast to accomplish my goal. I must say, we ate quite a few waffles around here over the past month. I wasn’t hooked on the first recipe, one that I had in my file that uses yeast, but the batter isn’t left to sit overnight on the counter (bland taste and texture). Nor the second (too thin), but I knew I was headed in the right direction. The third recipe was so very, very close (not quite eggy enough). Just one more tweak, and I promised I’d be done! Not that anyone really minded all the waffle breakfasts. And the fourth round of waffles? Jackpot!
This waffle recipe is mixed up the evening before, left to rise on the counter overnight. Some might argue that this requires advance breakfast planning, but I think it’s really swell to wake up in the morning and it’s all ready to go.
The waffles are light with a perfectly thin crispiness that doesn’t turn soggy any time quick. And the creamy custardy inside? Heavenly. They have a lovely yeasty aroma and an incredible flavor, much more complex than the average waffle.
We ate them plain, with butter and maple syrup, and topped with a big spoon of fresh raspberry blackberry jam and whipped cream. Blake & I finished off a new jar of jam eating this last batch of waffles. We just might be hooked on the jam thing. I think I’ll mix up another batch of waffles this evening, just to be absolutely sure.
- 2 c. milk
- 1 (.25 oz.) package active dry yeast
- .5 c. warm water (110° F)
- .5 c. butter, melted
- 1 tsp. salt
- 1 T. sugar
- 3 c. sifted unbleached all-purpose flour
- .5 tsp. vanilla
- 3 eggs, slightly beaten
- .5 tsp. baking soda
- Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine warm milk, warm yeast mixture, butter, salt, sugar, and flour. Mix thoroughly with an electric mixer until the batter is smooth. Stir in vanilla. Cover and let stand at room temperature overnight.
- The following morning, stir beaten eggs and baking soda into batter. Beat well.
- Spray preheated waffle iron with non-stick cooking spray, if needed. Waffle makers vary in size and heat settings, so you will need to experiment. We liked our Belgian waffle iron set to somewhere between 80% and 90% of the full dial. Pour mix onto hot waffle iron and let it ooze out to the edges of the iron. Our waffle iron uses slightly less than 1 cup of batter per waffle. Then shut the top lid (some batter will probably run over the edge) and let the waffle bake. No peeking! Your waffle iron should be emitting quite a bit of steam now, and you need to pay attention to it. When that steam significantly decreases/stops, your waffle is ready. This took about 4 minutes from the time we shut the lid.
a farmgirl’s dabbles
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 140mgSodium: 695mgCarbohydrates: 54gFiber: 2gSugar: 2gProtein: 13g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.