so much more than the listicles that let me know The 23 times That Sid the Sloth Was The Absolute Best or 7 Ways To Trick Yourself Into Not Sucking So Much.
I used that Epicurious article as a checklist for recipes I’ve tried… Tomato Sauce with Onion and Butter: yes. World Peace Cookies: yep. Julia Child’s Boeuf Bourguignon, Shakshuka from Jerusalem, Chicken Marbella from The Silver Palate Cookbook: check, check, check.
Now I can add Raised Waffles from The Breakfast Book by Marion Cunningham to the ‘tried’ side of the list. The title of that article was just as spot on with this recipe as it was with the others I’ve made – these waffles are delicious.
Start by adding yeast to water.
Stir to combine.
After 5 minutes, add the milk,
the melted butter,
and the sugar.
Add the flour too.
Use a mixer to combine everything.
The batter, day one.
Cover the bowl and leave it alone for the night.
Time to make waffles.
Add eggs and baking soda. Mix to combine.
Pour about 1/2 cup of the batter into the waffle iron.
When the waffles are cooked, take them out of the waffle maker. Spread on some butter and drown them in maple syrup. Serve with bacon.
This recipe makes more waffles than I can eat at one sitting but happily, the leftover waffles can be frozen for another day. Like today, on National Ice Cream Day (June 19th), when you can take two of the waffles out of the freezer, thaw them and make an ice cream sandwich.
A waffle plus a slice of ice cream (doesn’t have to be as patriotic as this one is), then another waffle.
Waffle Ice Cream Sandwich.
From The Fannie Farmer Cookbook by Marion Cunningham.
You can see it here: http://www.epicurious.com/recipes/food/views/raised-waffles-40050
YIELD: About 8 Waffles
This is the best waffle I know. The mixing is done the night before and all you have to do in the morning is add a couple of eggs and some baking soda. They are crisp on the outside and delicate on the inside.
1/2 cup warm water
1 package dry yeast
2 cups warm milk
1/2 cup melted butter
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
1/4 teaspoon baking soda
Use a rather large mixing bowl — the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.