Waffle Disaster!

So it’s taken me a while to get over the trauma but way back in February, I bought a new waffle iron– actually, an old waffle iron off of eBay. It’s one of those classic stovetop models that can get piping hot, which is ideal for making the super-light, crispy-on-the-outside waffles that I favor. Then, promptly after I had a disaster with the new waffle iron, I gave up waffles for Lent. (yes, I am that addicted to them.)

Basically what happened is that the waffle iron is a not a non-stick model, which didn’t bother me because I have a pizelle iron that is metal; all you have to do is brush the surface with oil or butter before the first pizelle and you’re good to go. Not so with the waffle iron. I swear, I dumped a freakin half cup of butter to oil that thing up, and still no luck. Here’s what the iron looked like:


Gross.

So since that fiasco, I haven’t had the courage to fire up the ol’ stovetop iron and waste perfectly good yeasted waffle batter on it. Thank goodness it was only like $14. But I did go back to my trusty Villaware and remembered what waffles are supposed to look like:


Yes, it is the Crispy Waffle logo!

So even with the Waffle Disaster, some good came out of it. I tried a new batter in which you don’t have to revive the batter in the morning with whipped egg whites. This method is even easier– you put everything in, store it in the fridge for 8-12 hours, and it can go straight into the waffle iron in the morning. No dealing with the standing mixer, nada. And the waffles are just as light and crispy, and easier to deal with on a groggy-eyed morning.

Even Easier Crispy Waffles
2 cups flour
1-1/2 tsp instant yeast
1 stick melted butter
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:
Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk. Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.

The next morning:
Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). 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. Eet smakkelijke!

Previous recipe: The Crispiest Waffle