Thursday, March 30, 2017

amazing overnight waffles

Let's carry on with the breakfast theme, shall we?

I have been meaning to tell you about these waffles for quite a while now.

I started thinking about yeasted waffles seven years ago, when I ate one for breakfast at Macrina Bakery in Seattle. It was light but substantial and had that homey flavour of freshly-baked bread. I was hooked.

But I didn't perfect my own gluten-free yeasted waffle recipe until last winter.

Enter Mollie Katzen's Amazing Overnight Waffles in The Essential New York Times Cookbook.

Besides tasting exactly the way I want my waffle to taste, they have a genius technique. The night before — or even a day or two before! — you stir together the dry ingredients and whisk in some milk. Then you cover it and let it sit out on the counter overnight to do its thing.

Let me tell you, it doesn't sleep overnight (but I do). Instead, it bubbles and develops a faint taste of sourdough and hangs out happily until I rub the sleep out of my eyes and go check on it.

At that point, I plug in the waffle iron to heat because all I have to do is whisk an egg and a bit of melted butter into the batter.

All of a sudden, we're sitting down at the breakfast table taking in the wonder of a weekend morning and eating hot yeasted waffles.

It is heaven. A very achievable heaven.

one year ago: sriracha broccolini and tofu with coconut rice
two years ago: peanut sesame noodles
three years ago: brigadeiros and spicy salmon broth


amazing overnight waffles
By Mollie Katzen in The Essential New York Times Cookbook by Amanda Hesser
Adapted for gluten-free flours

265 g. flour (2 c.) all-purpose wheat flour
     Or gluten-free:
     55 g. oat flour
     50 g. millet flour
     80 g. potato starch
     80 g. sweet rice flour
     2 tsp. xanthan gum
1 tsp. active dry yeast
1 tbsp. sugar
heaping 1/2 tsp. table salt or heaping 1 tsp. kosher salt
490 g. (2 c.) milk
1 large egg, lightly beaten
64 g. (6 tbsp.) butter, melted + butter for the waffle iron

Stir the flour(s), yeast, sugar and salt together in a large bowl. Whisk in the milk. Cover the bowl with plastic wrap or a plastic hat (my favourite). Let stand overnight at room temperature. (If your kitchen will be warmer than 21 degrees, put it in the fridge. Likewise, if you'd like to make this more than 15 hours ahead, put it in the fridge.)

Have a good sleep.

In the morning, heat up the waffle iron. Whisk the egg and melted butter into the batter, which will be somewhat thin. Mix a little neutral oil and melted butter together and brush it over the waffle iron. Dollop spoonfuls of batter onto the iron and use a metal spoon to spread it out a bit. You are looking for just enough batter to cover much of the waffle iron.

Cook until crisp and brown but not too dark, about 2 to 3 minutes. Serve hot. If you're making them for a crowd, you can keep them warm on a rack in a low oven. Don't pile them on a plate because they'll release steam and get quite soft.

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