Raised Waffles

I recognize that this is the third waffle recipe I have posted, but I love all three of them, they serve three distinct purposes and you need all of them in your life. We should not have to choose! This is my go-to recipe for company as it can, and in fact must, be prepared the night before. This leaves me with only having to turn on the waffle iron in the morning, pour the batter in while whipping up a pot of coffee and I look like a hosting genius. The times when I have stayed up too late with said company, enjoyed several libations and forgot to prep the waffles? That is where my favourite Buttermilk Vanilla Waffles come to the rescue.

This recipe is apparently as “old as dirt” or at least dating back to a time before refrigeration. An early version of the recipe was in the Fannie Farmer Cookbook from the late 1800s. You actually (and perhaps questionably) leave the milk based batter out on the counter over night to ferment. While this is certainly counter-intuitive to our current food-safety driven thinking, I cannot argue with the results. These waffles are flavourful and nuanced, the yeast provides significant lift without any heft and the result is a waffle that is lighter than air and more delicious than any Belgium monstrosities you have had at your typical diner. And I have not given anyone food poisoning to date (knock on wood). If you do not feel adventurous, you certainly could put the batter in the fridge, but they will not rise as high nor will they have the same nuanced malted flavour. Come live on the edge with me!

Several notes while cooking:

• Make sure to use a large bowl- the largest you have as the batter will expand significantly over night.
• The waffles will deflate slightly when you add the eggs in the morning; don’t distress, they will still taste light and fluffy.
• I actually use an instant read thermometer to ensure that the water and milk are not too cold or hot. Don’t have a thermometer? It should be warm but not hot to the touch.
• These waffles are thinner and crisper than their doughy Belgian cousins. If piled on top of eachother in the oven, they loose a lot of the crispness and become a little soggy. I spread them apart on a baking sheet and try and eat them as soon as possible.
• Reheating? Try the toaster instead of the microwave to keep that crispy outside.

Raised Waffles

Marion Cunningham’s Breakfast Book
Serves 6, the actual number of waffles varies depending on your waffle iron

1/2 cup warm water (105-110 degrees)
1 package (7 grams or 2 1/4 tsp) active dry yeast
2 cups milk, warmed (not too hot)
1 stick (1/2 cup) butter, melted and cooled until lukewarm
1 tsp table salt
1 tsp granulated sugar
2 cups (250 grams) all-purpose flour
2 large eggs
1/4 tsp baking soda
oil or melted butter for waffle iron
powdered sugar, syrup and/or berries for serving

The night before: Pour the warm water in the bottom of a very large bowl. Sprinkle yeast on top and let it dissolve and foam ever so slightly, for 15 minutes. Stir in the warm milk, butter, salt, sugar and flour, adding a little of the wet ingredients, then a bit of the dry ingredients, back and forth while stirring, to avoid forming lumps. Cover the bowl with plastic wrap and set out on the counter overnight.

The next morning, whisk in eggs and baking soda until smooth.

Heat your waffle iron and coat is lightly with butter, oil, or cooking spray. Ladle in 1/2 to 3/4 up of batter per batch, depending upon the size of your waffle iron. The batter will be very thin and spread a lot in the pan, so err on less at first. Repeat with the remaining batter.

Waffles can be kept crisp in a warm oven until needed [See note].