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:


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!