Insert donkey quote here
Posted 2 months, 4 weeks ago at 13:00. 4 comments
I was working late last night debugging the lingering failure in the bug 419759. Sometime after midnight, I had one of those ideas that really only makes sense when you’re on the wrong side of midnight: I made some waffle batter. The payoff came this morning.
If you’ve never had a waffle made with a nice, yeast-based batter, and you happen to own a waffle iron…OMG, you’ve got to try it.
The only thing I can possibly add to the recipe is this: because they are so light and fluffy AND crispy, the batter goes a long way, yielding more waffles than even a gluttonous man like myself can consume in a single sitting, even when assisted by a very pregnant wife. If you want to freeze the leftovers, it’s totally doable, but if you want them to stay crispy (which is also totally doable), lay the excess waffles out in a single layer on a flat surface until they cool, and then freeze them straight away. Stacking the fresh, hot waffles at any point will cause them to soggify by trapping the escaping steam.
Enjoy!
I have nothing to say about your waffles, but I will say that the phrase “on the wrong side of midnight” is a great one.
I’ve found that undercooking the freezing candidates to help on the warm-up side too — that way the little bit of cooking the toaster does doesn’t render them into waffle chips.
We’ve scheduled Saturday morning for waffle day, in no small part thanks to this blog post. The recipe you linked to is pretty close to Mark Bittman’s overnight waffle recipe, but Crispy Waffle’s includes twice the sugar and 4 times(!) the vanilla. Maybe a good thing, more food for the yeast. In either case, they both agree on 1 stick of butter which sounds like just the right amount to me.
For the total win, fold in a little lemon zest at the last minute.