Tuesday, November 6, 2012

Yeasted Waffles

For a while now, I've seen recipes for yeast waffles floating around the internet and in cooking magazines.  Why?  I wondered, would one make a quick break into a time intensive yeast bread?

This summer I found out why.  My grandpa is on peritoneal dialysis (long explanation could follow, but I'd probably get a bunch of info wrong, so if you're really curious, just google it).  Part of his treatment plans means strictly monitoring his diet so all of his electrolytes and nutrient levels stay in sync to not interfere with his blood pressure medicine.  In other words, thought needs to go into what we make when he comes over for supper.  My mom wanted to make waffles and gravy for supper.  However, her normal recipe had an ingredient in it my grandpa couldn't have (baking powder?  or was it baking soda?  I can't remember).  Yeasted waffles were our answer.

I've made these twice at my house since then.  I like them better than my buttermilk waffles.  They are easier to make and take less bowls/utensils (my recipe involves beating egg whites, and using three bowls).  They seem to get crispier in the waffle maker.  Plus, I just like the yeasty taste.  Curtis isn't too sure about them yet.  I've told him when he makes waffles and does the dishes, he can make whichever recipe he wants.  :)

The one caveat of yeasted waffles--they need to sit, all alone, for an hour before you make them.  I made these the day daylight savings time ended so I had hours before it was time to go to church.  A way around the wait time is to make them the night before, let them sit for an hour, and then refrigerate them until the next morning when you want to make them.  That sounds ideal.  This recipe has been doubled--one recipe isn't enough, two makes great leftovers for the week.

This makes 8 - 10 Belgian-style waffles

Yeasted Waffles
from King Arthur Flour

3 c lukewarm milk
12 T butter, melted
1 1/2 t salt
2 t vanilla
4 large eggs
4 c flour
3 t instant yeast
4 - 6 T (1/4- 3/8 c) maple syrup, optional (I've done this both ways--I haven't missed it, so I'll probably always leave it out)

In a large bowl, combine all the ingredients, mixing well (some lumps are ok).  Cover with plastic wrap and let rest at room temperature for an hour, or until the mixture begins to bubble.  Cook the waffles in a preheated belgian waffle maker or refrigerate until you are ready to use.

1 comment:

SANTIAGO said...

Thanks for the recipe. Mmmmmm waffles!