Life has been very busy this Fall. Work, volunteering at A's school, soccer-mom duties, etc. It is all good and quite fun, but busy nonetheless. The good news is that it makes the weekends all that more special and worth looking forward to. Saturday mornings are usually tied up around various activities, so we have kinda made it a Sunday morning ritual to have a nice family breakfast/brunch together. Doesn't have to be someting extra fancy, just something different from the usual oatmeal, eggs, and pancake routine.
This Sunday we had breakfast with some dear friends, and A and R were super excited when I told them they'd have waffles. I mean, what's not to like? I decided to try out a yeasted waffle recipe from Cooks Illustrated. And let me tell you, they were spectacular. Amazingly fluffy, spongy, and so wonderfully yeasty. They are quite luxurious all by themselves, so all you need is some real maple syrup and a bit of powdered sugar on top for effect. We had some fruit salad with maple yogurt on the side, a good cup of coffee, and ah! A sunday morning worth waiting for.
What makes this recipe even more attractive is the fact that you make the batter the day before. In fact, you must. Batter needs to rest at least 12 hours, and up to 24 hours. So, just 5 minutes of advance planning, a waffle maker, and you're set to go. Enjoy!
Adapted from Cooks Illustrated
Makes 8 Belgian Waffles
1 3/4 cup milk (you can use any, I used skim milk)
2 cups unbleached all purpose flour
4 tbsp unsalted butter, cut into 4 pieces
2 tbsp canola oil
1 tbsp sugar
1 tsp table salt
1 1/2 tsp instant yeast (I used SAF)
2 large eggs
1 tsp vanilla extract
1. Heat 1 cup milk and butter in small saucepan over med-low heat until butter is melted, 3 - 5 minutes. Add cold milk to the saucepan and make sure the milk-butter mixture is just warm to touch.
2. Whisk flour, salt, sugar, and yeast in a large bowl to combine. Gradually whisk the warm milk-butter mixture into flour mixture. Continue to whisk just until batter is smooth.
3. In a small bowl, whisk eggs and vanilla until combined. Add egg mixture to batter and whisk just until incorporated. Scrape down sides of the bowl, cover with pastic wrap, and refrigerate at least 12 and up to 24 hours.
4. Following manufacturer's instructions, heat waffle iron. Remove batter from refrigerator. The batter will be foamy and doubled in size. Whisk batter to recombine (the batter will defate. Don't panic). Add batter to waffle iron and bake.
5. Serve waffles immediately if possible, but if you need to hold them, do so on a wire rack in a 200F oven.