OK, so I didn’t actually make anything for dinner tonight. But I cranked out a helluva lot of waffles over the course of the day to fuel our Easter egg hunt (I think we unplugged the waffle iron at around 2:30) and munched on leftovers and peanut butter Easter eggs enough that we didn’t particularly want dinner. I think W ate the first third of about three apples, and Mike made a berry smoothie in an attempt to offset the effects of our poor grazing.
But the waffles weren’t really that unhealthy, made with whole wheat flour, an egg and canola oil. This is my favorite recipe, and one you should have if you own a waffle iron. (In fact, having this recipe easily justifies the purchase of a waffle iron.) It’s made with yeast, and stirred up the night before (the eggs are stirred in at the last minute) so it’s ready to go when you are. The resulting waffles are light and crispy, and make the house smell phenomenal on account of the yeast in the batter. I’m glad to have the opportunity to share it; being a dinner-themed blog, I sometimes wish I could report on our morning meals instead. More than once it has crossed my mind to launch Breakfast with Julie (or Breakfast at Julie’s? Like Tiffany’s?), but then I’d be documenting everything I ate every day and driving everyone crazy. Plus there are only so many ways to make a toasted bagel & peanut butter or a bowl of oatmeal interesting.
To top the waffles, I simmered some frozen wild blueberries in maple syrup until they popped, turning the syrup indigo. And sliced up strawberries to go in between the waffles and whipped cream, of course. If there’s bacon on the table, my Mom and I both like to wrap crispy slices in a wedge of soft waffle and eat it with our fingers.
Usually I dump some ground flaxseed in these too – for some reason it’s undetectable – but I thought better of it since there were so many toddlers present (in diapers or in training)…
1/2 cup warm water
2 tsp. (or 1 pkg.) active dry yeast
2 cups warmed milk (regular or soy)
1/4 cup melted butter, non-hydrogenated margarine or canola oil
2 cups all-purpose flour (or a combination of all-purpose and whole wheat – I usually use half and half, then add some ground flax seed too)
1 tsp. sugar
1 tsp. salt
1/4 tsp. baking soda
In a large bowl, stir together the water and yeast – let it sit for a few minutes to make sure it’s active. If it doesn’t get foamy, toss it out. Stir in the milk, butter, flour, sugar and salt and whisk to get rid of any lumps. Cover with plastic wrap and let it sit on the counter overnight (at room temp).
Just before you make your waffles, stir in the eggs and baking soda. The batter will be quite thin. Heat up your waffle iron (spray it first) and cook your waffles the way you normally do, using as much batter as the manufacturer suggests or you deem appropriate. (I use about a ladleful per waffle.)
Makes 6-8 big Belgian-style waffles (I have a machine that makes deep, round waffles).
March 23 2008 12:42 am | bread