I wasted no time using the Waffle maker after having bought it. Just 1 day later the batter was made and left on the bench to rest overnight.
The recipe is simple and the fact you can leave it overnight and just chuck in the eggs and baking soda just seconds before needing the batter makes this breakfast so easy. I can see why some people might have waffles every day. It’s certainly less effort and energy than the Muesli.
The batter was really interesting. I watched it closely during the evening and noticed that it had risen well. But then it deflated. And I worried. I didn’t know why but hoped it was ok. By the time we wandered off to bed it had begun to rise again. So strange.
You can see from this photo the point that it had risen before deflating. And you can still see the batter has risen.
The texture was strange, sort of think and spongy. And I wasn’t sure how it would actually turn out once the eggs and baking soda had been added.
I needn’t have worried. It came good and was a lovely light thin batter.
Because the waffle maker was new I really didn’t know what setting to use for the colour, or how much batter was needed. I started out with the recommended 1/2 cup and put the bake setting at 3 of 6. The middle of the road seemed a sensible place to start.
I wasn’t really surprised there was some spillage. From what I read you just leave it as it. Trying to clean up was only going to smear the stuff and make it harder to clean. So left it I did. Sometimes the spilled batter pulled away when the waffle was removed. That was handy. And it certainly was easy enough to wipe clean. But see that groove. Batter in there was a bit fiddly. I used a toothpick and dragged it through that groove which pretty much sorted things out.
In the end this much shy of a half cup was about as perfect as I reckon I’ll get.
My MIL asked if it was like a pancake batter. And I guess it pretty much is, except the part about using yeast in it.
The recipe is one I’d spied on Deb’s blog, Smitten Kitchen. I thoroughly recommend adding it to your list of recipes to try. Light and crisp, these were a real treat to eat.
1/2 cup warm water (about 105 to 110 degrees, so not too hot)
7 grams or 2 1/4 teaspoons active dry yeast (use the yellow lidded Edmonds yeast)
2 cups milk, warmed (again, not too hot)
115 grams unsalted butter, melted and cooled until lukewarm
1 teaspoon table salt
1 teaspoon sugar
2 cups (250 grams) standard flour
2 large eggs
1/4 teaspoon baking soda
Oil or melted butter for waffle iron
To a large bowl add add the water and sprinkle the yeast over.
Gently stir the yeast to help it dissolve then leave it around 15 minutes to begin to foam.
While the yeast and water and sitting for 15 minutes melt the butter and leave aside to cool.
In a medium bowl add the flour, salt and sugar and mix together.
Warm the milk in a glass measuring jug by popping it in the microwave for 10 or so seconds to take the chill off it. Give the milk a bit of a stir then microwave again in 10 second bursts until it’s just warmer than body temperature, so it’s just warm to the touch.
Alternate adding the dry ingredients and milk and melted, but cooled butter.
If the batter appears to be lumpy use a whisk which will mostly work the lumps out.
Cover the batter and leave it overnight.
If you do happen to watch it, you may find that it will rise and fall and rise again. Don’t be worried by this.
The next morning add the eggs and baking soda and mix with either a wooden spoon, spatula or whisk.
Once you’ve mixed the remaining ingredients you’re ready to go.
When the waffle maker is up to temperature (mine makes a noise to let me know), add about 1/2 cup of batter and use a spatula to move the batter to reach the edges if it’s a bit lazy to move that way without assistance.
Your waffle maker may required more or less batter and may not need any coaxing of batter to reach the edges.
You can see there was a little more batter to the edges than needed but I still reckon this is a pretty good looking waffle.
Then the toppings are endless. You could cover in a light dusting of icing sugar (confectioners sugar), sliced fresh fruit, yoghurt, sauces of any type or curd. We had ours with frozen mixed berries and a mix of equal parts softly whipped cream and lemon curd. That cream/curd combination is just perfect for me. Such a treat.
Have as much or as little as you like.
And then you can go all out and slice up bananas over the top of warmed caramel sauce and toss the bananas a little.
This is what I did on the Sunday. It was more a dessert than breakfast, but since it was 9am I’m pretty sure it was breakfast.
It was better than good, it was GREAT.
Those of you in New Zealand enjoying a long weekend this weekend, Queen’s Birthday weekend, get your laughing gear around these. You have time to start the batter now ready for a very lovely light breakfast treat tomorrow.