Recipe Review – Belgian Style Yeast Waffles

Boy have I been neglecting this blog.  A piece of that is that all my external USB ports on my laptop have died, so I can’t pull pictures off my camera.  (I am a luddite when it comes to cell phones, so that isn’t an option either.)  That said, I’ve missed this. So to get us going again, a recipe review.

This Sunday, I made King Arthur’s Belgian-Style Yeast Waffles.  I can’t recommend it highly enough, if you’re someone who likes waffles and can eat flour.  I’ve tried a lot of waffle recipes.  Some more fiddly than others.  (Separate eggs, then fold beaten whites into the batter?  I mean I could, but I don’t wanna.)  I am also *braindead* when I first wake up, so I don’t tend to want to cook anything at all.  The more I can have done in advance the better.  So the first thing that intrigued me about these waffles was that you made the batter the night before.

I changed almost nothing about the original recipe.  I left the optional syrup out of the waffle batter, but added a little cinnamon.  The rest is exactly as written.  The batter rose beautifully, thought about what it had done overnight in the fridge, then cooked beautifully.  Since there was no required sweetener, the waffles were pleasantly crisp with a hint of yeasty tang.  (Nowhere near to the degree of say, a sourdough.  Just enough to give a little complexity to what is otherwise a fairly bland base flavor.)  This was a plus from my husband, as he doesn’t like overly sweet food first thing in the morning.

So I got perfect waffles, and all I had to do in the morning was warm up the waffle iron & pour the batter I’d already made into it, while I sipped coffee & became human.  Win-win, would make again.

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