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...