Raised Waffles

[jducoeur]

The wonderful thing about Cook's Illustrated is the way it keeps introducing me to new dishes. Today, it's raised waffles, from the current (March/April) issue. I've made waffles from time to time, with traditional baking-powder recipes. This one is different -- it's a real yeast-based batter, which you whip up the night before and let rise in the fridge. In the morning, you just beat it down and put it into the iron.

The results are really quite good. It's light, yet preposterously rich, a bit crisp without being crackery. I'm sold -- at least for the occasions where I actually *think* about brunch the day before, this is well worth a little extra effort...

Comments

Chirp Chirp

[its-just-me.livejournal.com]

recipe?

Re: Chirp Chirp

[zachkessin.livejournal.com]

YES. I wonder if it would work with a sour dough starter. I plan on making one after passover.

Re: Chirp Chirp

[its-just-me.livejournal.com]

My LORD!!! You're alive!

Re: Chirp Chirp

[jducoeur]

You need to follow the sca community. The rest of us have been following Zach's adventures founding a new branch in Israel...

Re: Chirp Chirp

[its-just-me.livejournal.com]

Oh, I knew where he was. It was more of the actual contact thing that had me surprised.

Re: Chirp Chirp

[zachkessin.livejournal.com]

Alive and well, Founding a new shire here, got engaged (to kmelion) and generally loving life.

A different recipe

[cvirtue.livejournal.com]

Here's the recipe for the ones I fed you & Jane -- you don't have to plan ahead. (Same as the ones I fed Towers, if any towerites are reading.) These get their loft, and crisp, from whipped eggwhite.

Take 8 eggs; separate them.
Whip the whites in a mixer to soft-to-medium peak stage.

Add to the yolks:
1 c. milk
1 tsp vanilla
6 tbs melted butter (not margarine!)
stir together.

Add in 2c. flour
1 tsp salt

Fold the whites into the above batter. Makes 14-16 single waffles in a 2-waffle Belgian waffler.