Saturday, June 19, 2010

Best Most Perfect Waffles Known TO MAN.

The problem with a lot of waffle recipes is that there’s so many things that can go wrong. They’re too crispy, or not crispy enough - too tender, too soggy, blah blah blah.

This is the best, most perfect waffle recipe, ever.

EVVEERRR.

It’s adapted from the overnight waffle recipe devised by good buddies over at cook local. While their version is excellent, the waffles are super airy - which is great, but I like a little bit more substance to mine. Also, their recipe calls for the first part of the batter to sit out overnight, but I never plan that far in advance for anything. Instead, these sit for only an hour or two, so you can make them when you get up, go do stuff that’s fun for a while, then come back and eat waffles when everyone else is awake.

This recipe combines the awesomeness of yeasted waffles that sit out with the ever present problem of things going south in the fridge after you bought a bunch of fruit but never got around to eating it all week because you ended up eating out every night instead of cooking. (whoops?)

I present:



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Best most perfect waffles known to man, in the history of the universe, that also just happens to use up the last bit of milk that just went sour.

Adapted from THIS RECIPE at Cook Local, which is also pretty awesome.

Part 1:
  • 2.5 tsp active dry yeast
  • 1/2 warm water
  • 1.5 cups sour milk (or regular milk if you drink it in time), slightly warmed
  • 1/2 cup melted butter
  • 1-2 Tbsp sugar
  • 1 tsp salt
  • 2 cups flour
  • 1/4 tsp cinnamon
  • 1/2 tsp tea masala (optional)

Part 2:
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 1/2 tsp baking soda

Part 1 -

add the warm water to the bowl you’re going to have your batter in and sprinkle the yeast into it.

In a small saucepan, melt the butter over medium low and add the milk once it’s melted. Test the temperature with your finger - you want it just past lukewarm. DON’T LET IT GET TOO HOT (it’ll kill the yeast). If it DOES feel too hot, leave it off the burner to cool.

Combine sugar, flour, salt and spices in a bowl.

To the yeast-water mixture, add the milk and butter and dry ingredients. Cover and let the bowl sit out on the counter while you go do some fun things for a few hours. There isn’t a set time here - the longer you leave the mixture the more airy the waffles will get.

Part 2 - Whenever you’re ready for waffles, heat up the waffle iron and fold in the part 2 stuff to the mix. Also, chop up whatever fruit you had lying around (I had strawberries and raspberries on their last legs)

From there, you’re in the hands of your waffle maker. We fill these with chopped fruit and eat them like big fruity waffly tacos.

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