Breakfast is hard. It’s not my favorite meal to cook, although I like a nice breakfast as much as the next person. It’s mostly that early morning thing… I’m sure I’m not the only one who doesn’t feel like mixing, stirring, whipping, or chopping in the early morning hours.
But I will cook these waffles anytime. Not only are these the lightest, fluffiest, crispiest, most tender waffles you can imagine, but all the work is done the night before. OK, not ALL the work, but most of it anyway. Upon rising, all one must do is crack a couple of eggs, add a little baking soda and heat up the waffle iron. I like that.
And I think the process of making waffles is actually somewhat calming and relaxing. Rather zen. The batter is poured onto the hot iron (I use a Belgian waffler), and while your waffle cooks you can sip coffee, read the paper, check your email or simply sit. Quietly. And wait.
Now, we must talk about this batter, because this is no ordinary waffle batter, no sir. This a yeasty, frothy, aromatic concoction that defies comparisons to the standard mix. And once that batter hits the hot iron, there is an instantaneous reaction of yeast and heat that causes these waffles to rise like no waffle has risen before.
So, right before you turn in for the night, just mix together your ingredients… yeast, milk, flour, sugar, butter, salt and water, stir, cover, and say goodnight. In the morning, you’ll have a bubbly batter to which you’ll add a couple of eggs and a little baking soda and that’s it. If I’m making waffles for more than a couple of people, I place the waffles on the rack in a low-heated oven, and when they’re all made, they can be served at once.
And then I like to keep it simple… Grade B dark amber maple syrup and some fresh churned butter (just kidding about the fresh-churned part) is all I need to dress my waffle. But I realize that some of you are probably very creative in your waffle toppings… is syrup just too mundane for you? Maybe I need to broaden my horizons and take a few risks with my waffles. Hmmmmmm. Whaddaya think?
Recipe Courtesy Marion Cunningham via the San Francisco Chronicle
1/2 cup warm water
1 package active dry yeast
2 cups milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 eggs, beaten
1/4 teaspoon baking soda
INSTRUCTIONS: Use a rather large mixing bowl -- the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand for 5 minutes, until yeast dissolves. Add the milk, butter, salt, sugar and flour to the yeast and beat until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature.
Just before cooking the waffles, stir in the eggs, add the baking soda and stir until well mixed. Cook on a very hot waffle iron and bake until the waffles are golden and crisp to the touch.
Note: If there is any leftover batter, store in a covered container in the refrigerator. It will keep for several days.
Yields 8 waffles
on 2011-02-05 15:05 by Patrice Berry
I extend my apologies to all of you for not noticing that the number of eggs was left off of the original recipe. Somehow in the process of transferring the recipe from my data base to the blog, that little number "2" was cut off. I so appreciate that you brought it to my attention, Blake, and apologize again that I didn't catch that sooner. My bad. I do hope you will all make these waffles and perhaps their deliciousness will persuade you to forgive me.