Ironically, I titled my last post ‘A Long Hiatus’. Ha! Little did I know, the real hiatus was yet to come. Is it possible to give an entire year’s worth of updates in just one post? Probably not. In that case, I’ll just start with these waffles. I don’t know where you are, but I’m just an hour away from Thursday. That means three whole days of sleeping in, snuggling up with a hot cup of tea, reading my book, and most importantly these waffles.
To tell you the truth, I’ve never been all that big on waffles. I’ve always been more of a pancake kind of gal. Or better yet, a French Toast kind of gal. (We can talk later about how Macedonians eat their French Toast with ketchup and cheese…) Despite my lack of enthusiasm for waffles, I bought a waffle iron recently. When I got home, I wanted to try it out, which was easier said than done.
To start with, the recipe that came with the waffle maker called for an absurd amount of butter, so I started searching for a ‘friendlier’ recipe. I came across many recipes for yeasted waffles and since I absolutely LOVE my grandma’s sour dough pancakes, I thought that might be just the thing. But then, I remembered those recipes have to sit overnight…naturally I wanted my waffles NOW. Recently, I subscribed to the Cooks Illustrated website because it is full of tips, tricks, recipes, and product reviews, so I checked out their waffle recipe, but I was missing a few ingredients.
Finally, I settled on a recipe from Alton Brown (Aleks’ favorite chef/cook/cook book author/cooking show guru) but I used the method from Cooks Illustrated. Since then, I have made this recipe a few times, comparing Alton Brown’s original method to the one from Cooks Illustrated. I have to say that while Alton’s method was simpler and produced a very delicious waffle, the waffles made with the Cooks Illustrated method were lighter and had a better ‘crisp’ on the outside.
Weekend Waffle Recipe
Adapted from Alton Brown
4 3/4 ounces all-purpose flour (about 1 cup)
4 3/4 ounces whole-wheat flour (about 1 cup)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, separated
2 ounces salted butter, melted
16 ounces buttermilk, room temperature
2 teaspoons vanilla
1 teaspoon cinnamon
Vegetable spray, for waffle iron
Preheat waffle iron according to manufacturer’s directions.
In a medium bowl mix together the flours, soda, baking powder, salt, cinnamon and sugar. Use either a hand mixer or a stand mixer to beat the egg whites until they form stiff peaks and set aside. (Alton Brown leaves this step out, but according to Cooks Illustrated and my own unofficial taste test, beating the egg whites first and folding them in separately lightens the batter and makes for a fluffier waffle.) In another bowl beat together egg yolks and melted butter, and then add the buttermilk and vanilla. Add this mixture to the dry ingredients and stir until combined. Gently fold in beaten egg whites. Allow to rest for 5 minutes.
Carefully pour the recommended amount of waffle batter onto the iron and cook according to your personal tastes and the manufacture’s instructions.
If you are serving waffles to more than just your valentine, pre-heat your oven to 200 degrees F. I like to place the cooked waffles on a wire cooling rack placed on top of a cookie sheet. This allows the air to circulate around the waffles and prevents them from getting soggy while they wait!