The yeast is dissolved in some warm milk and set aside until creamy. Egg yolks, melted butter and more warm milk are whisked together. The yeast mixture is added along with sugar, salt and vanilla.
At this point, I used the electric mixer to whip egg whites until soft peaks formed.
Back to the batter, this time with the electric mixer. More warm milk, and flour are mixed in, alternately, "ending with the flour." That "ending with the flour" direction kind of irked me. Just a little. Why end with the flour? Why not the milk? What would happen if I just happened to end with the milk? What if I deliberately ended with the milk? Who would even know if I ended with the milk? Susie was still in bed, so it could be my little secret.
I ended with the flour.
The beaten egg whites are then folded into the batter and the bowl is covered tightly with plastic wrap, placed in a warm spot and allowed to rise for an hour.
It nearly doubled in size, making clear, that a half recipe, or even a quarter recipe would be plenty for both of us should I make this one again.
To the waffle iron! I used a 3/4 cup measuring cup to ladle the batter into the hot, oiled iron. Close the lid, the light goes on. A few minutes later, the light goes off, open the lid and remove the hot waffles.
When I had enough made to eat, Susie and I ate. The rest of the batter could wait a few minutes. I added homemade raspberry jam, whipped cream, caramel sauce and chopped pecans to mine. Breakfast is the most important meal of the day!
After we ate, Susie used the rest of the batter and cranked out waffles for the freezer. They are not Eggos. They are better. I just don't know if they'll re-heat like Eggos.
Bon appétit!
1 comment:
if you defrost them for 30 seconds or so in the nuker, then put them in your toaster oven, they come out awesome! I do it all the time with my leftover waffles and I have yet to be disappointed.
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