Thursday, July 21, 2011
We recently made our usual yeasted waffle recipe (below) using all white whole wheat flour instead of the usual half white / half whole wheat. We also used all canola oil and non-fat milk with no ill effects. I know the picture's not great but these are really delicious waffles. We all (including Max) often tear into these without even adding syrup, not to be "healthy," but just because they taste so good as they are.
From Mollie Katzen's "Sunlight Cafe"
2 cups unbleached all-purpose flour [we usually do half whole wheat flour]
1 tsp yeast
1 Tbsp sugar
1/2 tsp salt
2 cups milk
6 Tbsp melted unsalted butter, or canola oil if you want to be healthy
1 large egg
Combine flour, yeast, sugar, and salt in a medium-sized bowl. Add the milk, and whisk until blended. Cover the bowl tightly with plastic wrap, and let it stand overnight at room temperature. (If the room is warmer than 70 degrees F, put it in the refrigerator.)
In the morning, preheat the waffle iron and melt the butter. Beat the egg in a small separate bowl, then beat it into the batter along with the melted butter. The batter will be quite thin.
Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray, and rub on a little butter. Add just enough batter to cover the cooking surface -- approximately 2/3 cup for each waffle.
Cook for 2-3 minutes, depending on your waffle iron. Don't overbake -- you want it crisp and brown but not too dark. Its OK to peek.
Serve hot with your chosen toppings.