Archived entries for waffles

Moffles!

I MUST have this to add to my collection of waffle irons / sandwich makers. This has got to be the cutest waffler ever.

Thanks to my buddy Justin for mentioning this intriguing trend. Moffles are waffles made with mochi, the addictive sweet rice dessert from Japan, and they are apparently taking Japan by storm.

Now, Nederlanders help me out here: where can I purchase mochi in Holland? I don’t live in Seattle, where it is totally abundant. Must Make Moffles!

Link: Moffles: Mochi and Waffles together at last

The best (and easiest) yeasted waffle

I’ve realized by the comments on my Perfect Waffle post that my actual go-to waffle recipe is hidden away in another post. Both involve yeast (of course– don’t make waffles without it!), but my first recipe involves separating the eggs and whipping the egg whites right before making the waffles. Eventually, I found this tiresome on a weekend morning when I haven’t even had my coffee yet. So the recipe I actually use all the time involves combining all the ingredients and raising the batter in the refrigerator overnight. The waffles are still super crispy in the morning and you don’t have to bust out a hand mixer! Perfect for a pre-coffee bleary-eyed Saturday morning.

Update: A friend had used “active dry” yeast in this recipe and it did not seem to rise correctly. When I refer to ‘instant’ yeast, it is actually the yeast that does not need proofing. If you are using active dry yeast, make sure to proof it first so it will rise properly.

The Easiest Crispiest Yeasted Waffles

Ingredients
2 cups flour
1-1/2 tsp instant yeast (not ‘active dry’. If using active dry yeast, make sure to proof it first)
1 stick melted butter (1/2 cup or 110 grams)
2 cups warm milk (heated to about 110 degrees)
2 eggs
2 tsp vanilla extract
1 tbsp sugar
1/2 tsp salt

The night before:

  1. Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt.
  2. Combine the melted butter and milk. Add the mixture to the dry ingredients.
  3. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined.
  4. Cover with plastic wrap and stick in the fridge until tomorrow morning. (The batter can rise for 10 to 24 hours.)

The next morning:

  1. Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy).
  2. Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.

Waffles, not shortcakes

The Belgians are onto something. Everywhere in Brussels you see people carrying around little plates of luikse wafels with strawberries and whipped cream on top. Messy and delicious. I bought some fresh strawberries the other day and decided to recreate this favorite street food. I usually make biscuits for strawberry shortcake, but for me, this is an even easier dessert because, naturally, I almost always have waffle batter on hand. Not to say I dislike shortcake; in fact, I love it. I just love waffles more.

Strawberry Cream Waffles
serves 4

For the strawberries:
2 pints fresh strawberries
3 tablespoons sugar
a pinch of sea salt

For the whipped cream:
1 cup heavy cream
2 teaspoons vanilla
1 tablespoon sugar

Also your favorite waffle recipe

  1. Quarter the strawberries, and take 1/3 of them and mash with a fork. Combine the mashed strawberries with the quartered strawberries and sprinkle with the sugar and salt. Allow to macerate for about a half hour.
  2. Preheat your waffle iron. Prepare the waffles as directed and keep warm in a 200-degree oven.
  3. Place the heavy cream, sugar and vanilla in a stand mixer. Mix on low speed until bubbles form, then raise the speed to medium-high. The cream will start leaving a path. Continue mixing until the cream is light and airy, but make sure not to mix too long or you’ll end up with butter.
  4. Plate the waffles and top with the strawberries and whipped cream.

Easiest dessert ever!

Back to basics

Anyone who has eaten waffles with me (yes, there are enough of you out there!) knows that I am not a fan of chemical leaveners when it comes to the mighty waffle. As evidenced by my fave waffle recipes, I always use good old-fashioned yeast for an overnight rise if I want waffles in the morning (or an all-day rise if we’re having waffles for dessert after dinner).

However, I understand that this is not always practical, especially when you wake up in the morning, groggy-eyed, craving waffles with your morning coffee. I make waffles at least once a week, and I still sometimes forget to put the batter on the night before. So we end up having pancakes instead, which are still delish but sadly, not the same.

I decided that I needed to find a practical wake-up-in-the-morning-craving-waffles recipe, that utilizes those very chemical leaveners (i.e. baking soda and baking powder). I’ve tried many recipes that have let me down– even the typically foolproof Best Recipe had a shoddy recipe, resulting in the same dense, soggy consistency as in every other recipe. (And to make up for this, they actually suggest to use cornmeal in the batter to add crunch. Blasphemy!) I was getting desperate.

Then I came across Alton Brown’s basic waffle recipe from his episode about waffles. (After I met AB, I had actually emailed his production company requesting a waffle episode, and lo and behold, they came through! However, I was extremely disappointed– there was not a single recipe — or mention — of using yeast to raise waffles. Even AB let me down. I guess my crusade continues solo.) AB’s basic waffle recipe uses the same basics as a good pancake: buttermilk, baking powder and baking soda acting as the raising agents. But, wisely, Alton adjusts the ratios with the understanding that a waffle is fundamentally different from a pancake. (As an aside, I had never understood the term ‘waffle and pancake mix’ which is used for almost all mixes you find in the grocery store — and, no they do not typically adjust the ratios.)

Because he gets this distinction straight, his waffle recipe actually works, and produced the first genuinely crispy waffle I’ve ever made using buttermilk and chemical leaveners. I was psyched to have an alternative to an overnight batter. Keep in mind though: you must eat these waffles immediately, or they lose their crispness. Ten minutes out of the iron they will end up reminding you of those insipid diner waffles you were trying to avoid. As a recipe adjustment I did not use whole wheat flour– why try to make a waffle healthy? If I want a healthy breakfast I’ll eat muesli.

I know the Belgians eat waffles with powdered sugar, or whipped cream and fruit. I like it (especially as street food), but for breakfast I am American through and through: I just want to see syrup and butter on my plate. Serve these with good maple syrup. I am in paradise since our good friend Jason left Holland– in his moving chaos, he gave Kyle a huge bottle of Grade A Dark Amber maple syrup from Trader Joe’s that he had in his fridge. Maple syrup is hard to come by here (they prefer this vile molasses-like concoction called stroop instead), and dark amber is almost impossible to come by as expat and gourmet stores only seem to stock the more expensive light amber, which has less maple-y taste. So we’ll miss you Jason but thanks for the syrup!

Basic Buttermilk Waffles
adapted from Good Eats

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
3 whole eggs
1/4 cup butter (half a stick), melted and cooled slightly
2 cups buttermilk at room temperature

  1. Preheat the waffle iron while you set about making the batter.
  2. Whisk together the flour, baking soda, baking powder, salt and sugar in a large bowl.
  3. Separate the eggs. Whisk the yolks with the melted butter in a small bowl (make sure the butter is cooled enough that it won’t curdle the yolks). Whisk the egg whites into the buttermilk. Pour the butter/yolks into the buttermilk mixture and whisk well.
  4. Pour the wet ingredients into the dry ingredients and stir until combined. Allow the mixture to rest for 5 minutes.
  5. Ladle into your waffle iron as directed.
  6. Enjoy!


Crispy buttermilk waffles

Links:
Crispy Waffle:
Waffle Disaster! (with my favorite waffle recipe included)
Good Eats Fan Page: The Waffle Truth episode guide

The Perfect Waffle

After meeting AB, my obsession with the perfect waffle continues, mostly because AB has not done a waffle show. (Amazing, I know). A few weeks after returning from Holland, I was in fact able to recreate those Brussels waffles that I looooved so much. Here’s a reminder of what they look like:


Yummm…

Anyway, I’m trying to get a stove-top waffle iron on eBay so I can recreate something along these lines. I currently have a Villaware from Williams-Sonoma– it does okay, but doesn’t quite get to the heat level that I need for the ultimate super-crispy waffle.Unfortunately, I have turned into a complete waffle snob. The thing is, you can’t get a decent waffle in America, once you’ve had a proper one. The secret ingredient: yeast. Sounds annoying, I know, but if you simply think about it the night before, yeasted waffles are just as easy to prepare as regular ol’ buttermilk ones. I emailed my recipe for yeasted waffles to AB– hopefully a waffle episode is in our future!

The Crispiest Waffle
1 tsp. instant yeast (Not to be confused with active dry yeast. Make sure it says “Instant”)
2-1/4 cups flour
2 tbsp. sugar
1/2 tsp. salt
1 stick butter, melted, then cooled
2 cups warm whole milk (about 110 degrees)
2 tsp. vanilla extract
2 eggs, separated

The night before you want yummy waffles:Stir together the dry ingredients: flour, yeast, sugar and salt. Stir the melted butter into the dry ingredients. Stir in the warm milk and vanilla until combined. Cover with plastic wrap (or my favorite, Press ‘n Seal, yeah!). Leave overnight out on the counter.The morning you’ll eat the yummy waffles:The batter should look frothy. Heat waffle iron as you usually do. Add the egg yolks to the batter. Whip the egg whites to stiff peaks and fold carefully into the batter. This batter will rise a little more than usual, so test out a waffle or two before you really get started. Eet smakelijke!



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