Tuesday, October 18, 2011
When I make waffles, I mix a huge batch and freeze the extras (already cooked). Just pull them out of the freezer and let them sit on the counter for a bit while heating an oven to 350 degrees F. Place them on a sheet pan and let them warm in the oven for about 7 minutes. They're even more delicious reheated, as the outside gets nice and crispy!
~adapted from How to Cook Everything by Mark Bittman
~makes about a dozen large waffles
Note: This is a batter that you prepare the night before or about 8 hours before you want to eat the waffles
4 Cups flour (white or half white and half wheat)
2 Tablespoons cane sugar
1 teaspoon salt
1 teaspoon dry instant yeast
4 Cups whole milk
8 ounces (that's 2 sticks or 16 Tablespoons) butter, melted and cooled
1 teaspoon vanilla extract
A couple handfuls of seasonal fruit when available. We like blueberries the best, with raspberries being a close second. Strawberries get too mushy for our taste, but work great as a topping, either fresh or as strawberry syrup.
Small dish of canola oil for brushing the waffle iron
1. Mix together the first 4 ingredients in a large bowl
2. Add milk, butter, and vanilla
3. Cover the bowl and let the mixture sit overnight
4. When you're ready to cook the waffles, preheat the waffle iron and brush it with canola oil
5. Separate the eggs, and stir the yolks into the batter
6. Beat the whites until they form soft peaks, then gently fold them into the batter
7. Gently mix in the fruit
8. Ladle batter onto waffle iron and cook per your iron's specifications (We get the best results by using the highest heat setting on ours)
9. Brush the waffle iron with oil after each waffle is cooked. The waffles lose their outer crispiness if not eaten right away, so eat them as they're made, or keep them warm in a low temperature oven.
10. Enjoy with your choice of toppings--maple syrup, butter, whipped cream with a bit of orange extract....