Jan 2, 2012
First of all, Happy New Year!! I'm happy to see the start of 2012 and I wish you all the best in the year to come. :)
For Christmas I was graciously gifted a waffle iron! For some reason I didn't find a need for this tool until now. Don't ask me why, I don't know why I waited this long! I've seen a spike in waffle recipes on my favorite blogs over the past few months and as soon as I opened this gift on Christmas Eve, I knew immediately that I wanted to make these yeasted waffles from Annie's blog.
Making a yeasted waffle might sound intimidating or like it's more work than it's worth early in the morning but that is so note the case! You make the batter the evening before, which comes together very quickly and by hand instead of a mixer (although you can use a mixer if you want to) and then it sits out overnight and becomes foamy and bubbly and full of yeast goodness. Then in the morning, you just mix in a few more ingredients and you have a very flavorful, fluffy waffle on your plates in just mere minutes! The yeast flavor is mild but gives the waffles great texture and density. I cannot wait to make countless versions of waffles and I also cannot wait until berry season so that we can go crazy with berry toppings!
½ cup warm water
2¼ tsp. active dry yeast
2 cups whole milk, warmed
8 tbsp. unsalted butter, melted & slightly cooled
1 tsp. salt
1 tsp. granulated sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
1. In a large mixing bowl, combine the water and yeast. (If using active dry yeast, let stand to dissolve 5 minutes before proceeding.)
2. Add the milk, butter, salt, sugar and flour to the bowl. Whisk until well blended and smooth (you can also use an electric mixer.) Cover the bowl with plastic wrap and let stand at room temperature overnight.
3. When you are ready to make the waffles, preheat the waffle iron. Preheat the oven to 200˚ F and place an oven-proff plate in the oven.
4. Just before making the waffles, whisk the eggs and baking soda into the batter until smooth. (The batter will be very thin.)
5. Fill waffle wells and cook according to the manufacturer's instructions, until crisp and golden. Transfer finished waffles to the warmed plate in the oven while you cook the rest of the batter. Top as desired with butter, syrup, etc.
from Annie's Eats, who adapted it from Orangette, originally from The Breakfast Book