Thursday, December 24, 2009
Crispy, Chewy, Yeasted Waffles
If you’re looking for something easy and yummy on Christmas morning or for a special breakfast any time over the holidays—here you go. Yeasted waffles offer a more complex, rich flavor than your standard mix-it-and-cook-it variety. This will take some planning ahead on your part, but it’s easy work. The results are something between a funnel cake at the amusement park and a quality Belgian waffle. (I’ve tweaked this from Mark Bittman’s How to Cook Everything.) This is what we’ll be having Christmas morning, how about you?
½ teaspoon instant yeast
1 cup all-purpose flour
1 cup whole wheat flour
1 Tablespoon sugar
½ teaspoon salt
2 cups milk
8 tablespoons butter, melted and cooled
1 Tablespoon wheat germ (opt)
Zest of one orange or lemon (opt)
The night before the big breakfast mix up your dry ingredients and then whisk in the milk and butter. A few lumps are just fine. Cover and place at room temperature. Yes, ROOM temperature for at least 8 hours.
The next morning: Heat your waffle iron. Crack the eggs carefully adding the yolks to the overnight mixture and putting the whites in a separate bowl. Whip the egg whites until they become stiff and then gently fold them into the other batter. Slowly fold in the zest, if desired or dried blueberries or any other dried fruit.
Serve right away with syrup and a dusting of powered sugar.