How you doin’? I hope you’re cooking up a storm. My friend wrote to me this afternoon saying that he used to go for a run every morning and now he goes for a roll—so much food! So now it’s day 30. We don’t go out much, but when we do, we continue to allow 6-foot distancing, and now we are all wearing masks.
I found this terrific waffle iron on sale at Williams-Sonoma for $129. It is a heavy-duty waffle iron that is able to bake four waffles at the same time. I knew it would be suitable for my aunt’s most famous waffle recipe.
“If I knew you were coming, I would have baked some waffles,” was the cry from Aunt Ethel, whose nickname was Aunt Waffle. Aunt Ethel insisted on making her batter the night before to give it plenty of proof and ferment time to develop a wonderful yeasty aroma and flavor.
Aunt Ethel’s waffles were the best I ever tasted—crispy on the edges and moist and slightly cakey in the middle. Her waffles were just perfect for soaking up all that real maple syrup (not any of that phony high-fructose stuff).
You can stretch your creativity by adding some malt powder, chocolate chips or a handful of toasted pecans to the batter. I even add a 1/4 cup of cocoa powder when I am making dessert waffles. You can top them with most anything—berries, ice cream, yogurt, etc. But all in all, I still like my morning waffles with a large dollop of sweet, softened butter and a touch of berry syrup in addition to the maple.
Stay out of trouble—use a very large mixing bowl to make this recipe as the batter will double (or triple) in size as it rises overnight.
Prep time: 15 minutes
Proof time: 8 hours (or overnight)
Bake time: 6 to 8 minutes
Yield: 8 Belgian-style waffle squares or 16 standard waffle rounds
It is the Night before Waffles and all through the house...
1/2 cup warm water
1 tablespoon active-dry yeast
1/2 cup unsalted butter melted
2-1/2 cups whole or 2% milk (if using 2% milk add two additional tablespoon of melted butter)
1 teaspoon salt (if using salted butter, reduce salt to ½ teaspoon)
2 tablespoons granulated sugar
3 cups all-purpose flour
The next morning…
2 large eggs, room temperature, beaten
1/2 teaspoon baking soda
1/2 cup granulated sugar
The next morning… Rise and Shine!
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