I just wrote about waffles, and I thought I found the one.
But then yeast came in the picture, and things got complicated.
Last night, Emilia, Veda and I had our annual end-of-season girl’s night out to celebrate the end of the winter track season. I don’t know about you all, but I love traditions.
Last year, we saw a chick-flick (The Vow) and ate at our favorite Mexican restaurant (I look forward to their fried plantains all track season!).
This year, we did the exact same thing — except this year, we were not carrying all of our track bags and book bags with us. We learned our lesson last year when we had to check 7 bags into the coat check at the restaurant.
After dinner, we headed over to CVS to buy candy. We got 5 packs of candy for the same price as one pack at the theater. Emilia thought ahead and brought a huge bag to carry our stash into the theater. It’s great to have friends who think ahead when you’re as forgetful as me.
We saw Safe Haven. Was it cheesy? Yes. Was there not a single male in the theater? Yes. Did I cry my eyes out? Yes.
Emilia and I always start crying around the opening credits, when the soft music starts to play and they show snapshots of cattails blowing in the breeze. This only intensifies as the movie progresses. Veda is the rock that sits between us and comforts us.
Even though the movie got bad reviews from the critics, I really liked it. I’m always a sucker for Nicholas Sparks, and as a dancer, I have the biggest girl-crush on Julianne Hough. She was always my favorite on Dancing With the Stars.
After the movie, we all slept over at my house. I have learned from experience that we always have boundless energy for midnight baking (Nutella and pretzel stuffed chocolate chip cookies anyone), but when breakfast rolls around, we end up eating Frosted Mini Wheats from the box. Since my friends are always thinking ahead for me (shout out to Emilia and her giant tote bag), I decided to think ahead for them for once — and I prepared the batter for these raised waffles the night before.
In the morning, when I was foggy-eyed and sugar deprived, I just heated up the waffle iron and shazam. Breakfast = done.
½ cup warm water
1 package (2 ¼ tsp.) dry yeast
2 cups whole milk, warmed
1 stick (½ cup) unsalted butter, melted and cooled slightly
1 tsp. table salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.
Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room temperature.
Before cooking the waffles, preheat a waffle maker. Follow your waffle maker’s instruction manual for this, but my guess is that you’ll want to heat it on whatever setting is approximately medium-high. My waffle maker has a heat dial that runs from 1 to 7, and I turned it to 5. My waffle maker is nonstick, so I didn’t grease it, and Marion Cunningham doesn’t call for greasing it, either.
Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.
From The Breakfast Book
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