RECIPE #413, DAY #578
ORIGINAL RECIPE: “Wonderful Waffles,” from Ruth Yaron’s Super Baby Food*
TIMING: 30 minutes
DIFFICULTY: Some experience helpful
TOOLS: Waffle iron, rubber spatula, spatula, whisk, mixer with the whisk attachment
COOK TYPE: Electric waffle iron
HEALTH: The point of these waffles, in the original cook book, was to replace the unhealthy frozen waffles in the author’s baby’s life. They do that. However, I made them with all purpose flour instead of the “Super Flour” the author uses, for both convenience and also because I really wanted them to be light and fluffy. You could substitute half spelt flour to re-introduce some whole grains, or just a small amount of coconut or almond flour or wheat germ.
EXPERIENCE: Just wanted a weekend breakfast on the schedule and we have been on a “Let’s use the waffle iron” kick lately. I like blueberry things, like waffles, pancakes, and muffins, so I chose these from the spreadsheet.
They turned out light and fluffier than any waffle I have ever made, but still had a brown, crispy exterior. I loved everything about them, except that the interior was so tender it tended to turn mushy in the mouth. That sounds terrible, but these are great waffles and will be making them again.
NOTES: Make them without blueberries and lemon, or use a different berry. You could also use fresh berries, but the berries wouldn’t have the cooked feel at the end. And if you use a red berry, whipped cream would be a nice accompaniment.
You could use an oil instead of the butter. Almond oil would be nice, but safflower would work.
Waffles are another breakfast food that–thank goodness–freeze really well. You can just pop these in the toaster oven for a few minutes on a rushed morning. For that reason, you may want to make double or triple the amount.
- In a stand mixer, whisk 2 egg whites until stiff peaks form. Set aside.
- Preheat your waffle iron.
- In a medium mixing bowl, whisk together 2 egg yolks with 1 3/4 cup milk. Whisk in 2 cups all purpose flour, just until all wet (but still lumpy). Whisk in 2 tablespoons granulated sugar, 1 tablespoon plus 1 teaspoon baking powder, a pinch of salt, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest. Whisk in 1/2 cup melted unsalted butter.
- Fold the egg whites into the batter, being careful not to deflate the egg whites’ structure. (There is a technique for this. I’m sure you can Google it, if you don’t know it.)
- Place as much waffle batter into the iron as your iron requires. (If it is not non-stick, you may need to oil it.) Close it up, and wait for steam to subside or your indicator to go off. Remove waffle carefully with a spatula and set on a cooling rack just until you have all your waffles made. Repeat, and serve warm.
Serve with butter and maple syrup, obviously. Other options are lemon curd and blueberry syrup, as well as toasted, slivered almonds.
LEFTOVER IDEAS: Seal up extras and freeze them. They will reheat nicely in the toaster oven (or toaster or oven or–heaven forbid–the microwave).
*Recipe changed from the original.