Monday, January 3, 2011
Waffles of Insane Greatness
Isn't "Waffles of Insane Greatness" a pretty grandiose title for a waffle? Well, they must be pretty good because I made them on three of the nine mornings that I was off work for Christmas break. 'Nuff said.
I bought a Belgian waffle iron at Costco in November 2009. My mom and I both enjoy waffles and we figured we may as well buy a restaurant quality waffle iron (for $50) instead of continuing to spend $10 per waffle at random breakfast spots. We were supposed to share the waffle iron, but of course it lives happily at my home and mom visits it occasionally.
What makes a waffle great? Well, traditional Belgian waffle recipes require yeast, an overnight fermentation period, and the separation of eggs. And yes, the waffles are indeed wonderful: light texture and crisp and brown on the outside with a silky interior. However, sometimes I just can't get myself together to plan breakfast the night before. I'm human. Waffles of Insane Greatness give me nearly the same texture as a yeast waffle with an overnight rise, but they only take 30 minutes. This is my new staple waffle recipe. I promise you can handle this, even if you've never made waffles. I can get a restaurant-quality breakfast on the table in 45 minutes (from out of bed to sitting at the table) with this recipe, and that includes setting the table, making bacon, and brewing coffee. If you can measure ingredients, you can make these waffles. I promise.
Tip: If you are investing in a waffle iron (I prefer the deep ridges of a Belgian iron, but you may like the traditional shallow waffles), splurge for stainless steel. It makes a crisper waffle.
I've completely abandoned pre-made pancake and waffle mixes after experimenting with recipes for this blog. Between this recipe and Buttermilk Pancakes, I'll never pick up a box of dry mix in the baking aisle again. Breakfast from scratch is worth the extra ten minutes, believe me.
These waffles freeze well. Use any remaining batter to make extra waffles, then place them on a baking sheet in a freezer to get them cold and just stick them in plastic freezer bags. When you're ready to eat them just preheat the oven (or toaster oven) to 400 degrees and bake them for about 10 minutes or until crisp. E hates cleaning the waffle iron, so I just figured out I can make two meal's worth at a time.
Waffles of Insane Greatness
found all over the Blogisphere and at on FoodNetwork.com
Makes 2 1/2 Belgian waffles (serves 2 adults, double if necessary)
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup vegetable oil
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and syrup, for serving
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milks, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes. (I cook bacon, brew coffee, and set the table while the batter sits.)
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.