Wednesday, April 21, 2010
I have been neglecting my Monday food blogging, and will try and get back on track but for this special Wednesday edition food blogging I present the best damned waffles you've ever had.
Seriously, once you've had them you will feel sorry for all the other waffles. (btw Amy, Mark and I are going to try and figure out how to make these suckers vegan, I'll let you know if it works out.)
You will need to make part of the batter the night before (these babies got yeast in them!) and to use a Belgian waffle maker (the fat kind) and flip it half way through cooking, but it's easy once you get the hang of it and it's all so worth it.
2 tablespoons active dry yeast
1/2 cup warm water
4 1/2 warm milk
8 tablespoons (1 stick) butter, melted
2 teaspoons salt
2 teaspoons sugar
4 cups flour
1/4 teaspoon baking soda
Dissolve the yeast in the water in a medium bowl and allow to sit for a minute or two. Add the milk, butter. Put the flour, salt and sugar in the bowl of a mixer and stir until blended. Stir in the yeast/milk/butter mixture and beat for a minute. Cover with a clean wet kitchen towel and leave at room temperature overnight.
The next morning, preheat your waffle maker while you beat the eggs with a fork in a bowl and then beat them into the waffle batter along with the baking soda.
Add the batter to the waffle maker and close it. After about 30 seconds (using oven mitts!) flip the waffle maker over so the batter gets on the other side. (some waffle makers spin, but ours doesn't and this works great.)
Add maple syrup and or berries and enjoy the lightest, crispest on the outside, tenderest on the inside waffle you've ever had.