There are of course two important components to waffles…
The waffle itself and the toppings. I’ve tried a variety of recipes hoping to find the magical combination of crispy and soft. The first few recipes made ‘ok’ waffles which were dense and chewy and… frankly not that pleasant. But after trial and error, I finally found one which seems to WOW the crowds.
I adapted it from Mark Bittman’s recipe since I felt like it never really made enough. It does take a little planning ahead, as you need to start this process the night before.
First mix together:
¾ teaspoon instant yeast
3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
If you want you can also mix in some dry spices like cinnamon, nutmeg, mace at this point if you’re interested.
Then stir in by hand:
3 cups milk
12 tablespoons of cool melted butter (don’t worry, you’re not adding any additional oil after this point!)
Some vanilla extract
Now you let it sit over night on your counter top covered with some plastic wrap. Yep, unrefrigerated. Kind of freaked me out because I wondered if the milk would go bad. But I’ve made this recipe a few times and every morning its all good!
So when you wake up and are almost ready for your guests. Separate 3 egg whites from the 3 egg yolks. Mix gently the egg yolks into the waffle mixture. Beat the egg whites up into a meringue, fold in a 1/3 of the egg whites into the waffles. Then gently fold in the rest of the egg whites in the mixture.
You do this in steps because it helps the overall lightness of the batter. It’ll be much harder to try and mix the whites in all at the same time.
Once you’re ready follow your waffle maker instructions; mine I add 1 cup of batter to the preheated iron and the timer lets me know when its done.
Second of course is the toppings, I had a variety of friends over which required a variety options. There was of course maple syrup and butter; as well as the strawberries, pomegranate seeds, pear, and chocolate almond spread.