Monday, February 21, 2011

Raised Waffles

Have you ever spent an entire day with a telephone at your left ear and your fingers poised over and around your computer?  That was my yesterday.  Late Saturday evening, I found that I couldn't access my e-mail.  How can one go to bed without checking what's in her e-mail box?  Next morning I could hardly wait for the coffee to perk so I could (surely) access my e-mail.   I was still DISCONNECTED!  Let me just make a long story short--Sunday was spent with my good friends at AT&T and Apple.  AND I STILL CAN'T GET INTO MY E-MAIL!!!!!  Moving on:

I saw these waffles while visiting Barbara over at Moveable Feasts several months ago.  They looked so delicious that I decided to make them as soon as I replaced our old waffle iron (the one left behind when we moved twenty years ago!).  Barbara used Marion Cunningham's recipe.  Mine is just slightly different and I can't remember where it came from.  Since it was written down on a pristine recipe card (obviously never used), that's the one I took into the kitchen.  

The waffles are wonderful.  The added bonus is that most of the work is done the night before!


Raised Overnight Waffles inspired by Barbara and Marion Cunningham

1/2 tsp instant yeast (I like SAF)
2 cups flour
1 Tbsp sugar
1/2 tsp salt
2 cups warm milk
1 stick unsalted butter, melted and cooled
1/2 tsp vanilla
vegetable oil for the waffle iron
2 large eggs

1.  The night before, combine the dry ingredients.  Stir into them the slightly warm milk (about 100 degrees), butter and vanilla.  The mixture will be thin.  Cover with plastic wrap topped with a dish towel. Put aside at room temperature overnight.  The next morning, you will see that the batter has risen but returned to it's previous volume overnight.
2.  After a good night's sleep, lightly oil the waffle iron and preheat it.  Separate the eggs, slightly beat the yolks and stir them into the batter.  Beat the egg whites until they hold soft peaks.  Gently stir/fold them into the batter.
3.  Ladle about a half cup (this will depend on the size of your waffle maker) of the batter onto the waffle iron and close immediately.  Bake until done, about 4 to 5 minutes.  Serve right away or keep for no more than ten minutes in a warm oven.
4.  Leftovers freeze and reheat well.  Just pop them onto a rack and into a 400 degree oven for about ten minutes.