blissful eats with Laurie Jesch-Kulseth: Amazing Overnight Waffles

March 10, 2011

 

This week we simplify.  It’s time to take a step back from baking rich desserts and dabbling in savory soups. Today it’s about breakfast– my favorite meal of the day.  One of the reasons for this is that I absolutely adore mornings.  Whether sunshine, clouds, snow, or rain,  mornings are full of potential.  Nothing tops a fresh-brewed French-press coffee and homemade breakfast before adventuring out with my family.  And then there’s the food, itself.  I love it all– flakey, buttery, pastries, oozy eggs benedict, crispy bacon.  Fantastic.  

Today let’s look at a nice twist on a breakfast classic– Amazing Overnight Waffles.  Forget Bisquick, these waffles deliver big, unforgettable flavor.  The batter is unique in that it contains yeast.  This adds a nutty complexity that makes this simple breakfast just wonderful.  Imagine that “freshly-baked bread” taste with the crispy texture of a waffle.  Even better, this breakfast is easy to make.  Simply mix the batter the night before and leave it out at room temperature. When you wake up in the morning, it takes just moments throw the batter into the waffle maker, and they’re ready to enjoy.  

 

The Recipe: Amazing Overnight Waffles

2 cups all-purpose flour

1 teaspoon active-dry yeast

1 tablespoon sugar

1/2 teaspoon salt

2 cups whole milk

1 large egg, lightly beaten

6 tablespoons, unsalted butter, plus more for the waffle iron

non-stick cooking spray

Note: I’ve done both the original version and I’ve also swapped out the all-purpose flour for 2 cups of white whole-wheat flour.  If using a whole grain you will most likely need to add a bit more milk to get it to the right consistency.  Both versions were delicious and I would encourage you to play around with different types of whole grains.  They are so much healthier for you!

Combine the flour, yeast, sugar, and salt in a bowl.  Whisk in the milk until blended.  Cover the bowl tightly with plastic wrap and let stand overnight at room temperature.  (If the room is warmer than 70 degrees, refrigerate.)

In the morning, heat the waffle iron.  Beat the egg and melted butter into the bowl of batter; the batter will be quite thin.  Spray the hot waffle iron with the non-stick spray, and rub on a little butter with a paper towel or a piece of bread.  For each waffle, add just enough batter to cover the cooking surface – like icing on a cake. Cook the waffle until crisp and brown, but not too dark, 2 to 3 minutes.  Serve hot.  If you can, I highly recommend using real maple syrup and freshly whipped cream– they make all the difference.    

 

Source: The Essential New York Times Cookbook 

Enjoy the waffles this weekend!

Laurie

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