Today, from Kate, because waffles are good any time of day:
Like many other young brides, I received a waffle iron as a wedding gift. My main association with making waffles was a positive one: my father would occasionally make sausages and waffles -- on a waffle iron, practically antique, that had belonged to his mother -- for Sunday supper when the weather was cold and all other cooking inspiration failed him. With my own kitchen and my own iron, however, I struggled to make decent waffles: no matter what recipe I tried, they came out dry, cake-y in a bad way, and not amenable to softening with melted butter and syrup. So, the wedding waffle iron sat on a shelf neglected.
All of that changed this winter, when a friend introduced my daughter and me to the Best Waffles Ever. Light, chewy in a good way, and so moist that almost no additional toppings are needed, these waffles are based on the Overnight Waffle recipe in Mark Bittman's How To Cook Everything, but with slightly less butter. They rely upon yeast and the overnight hours for the yeast to work its magic, as well as frothy eggs whites for extra lightness. Believe me: the results are well worth the extra time and planning. Try these for a family breakfast, a special occasion brunch, or a Sunday supper on a chilly night. I promise that you won't be disappointed.
The Best Waffles Ever
Serves 3 people
1. Combine yeast, flour, sugar, and salt in a large bowl. Stir in the milk, then butter and vanilla. Cover and refrigerate overnight.
2. When ready to cook, separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks, and then fold them into the batter.
3. Follow the instructions on your waffle iron and make the Best Waffles Ever.