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Crisp, Yeasted Waffles

Category: Breakfast
Source: How to Cook Everything by Mark Bittman
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Ingredients: 1/2 tsp. instant yeast
2 cups flour (I often use 1 1/2 cups all-purpose, 1/2 cup whole wheat)
1 Tbsp. sugar
1/2 tsp. salt
2 cups milk
8 Tbsp. butter, melted
1/2 tsp. vanilla (optional)
2 eggs, separated
Directions: In a large bowl, mix all of the dry ingredients then add in the milk, along with the butter and vanilla, if you're using it. Cover the bowl and let it sit at room temperature for at least six hours. You could mix this before you head to work or at the same time as you're putting together your kids' school lunches.

When you're ready for dinner, heat the waffle iron. Separate the eggs and stir the yolks into the batter. In another bowl, using a hand mixer, whip the egg whites until soft, stiff peaks form. Gently stir the whipped egg whites into the yolk/milk batter. Bake the waffles and serve warm.

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