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nwhikerI made waffles for breakfast this morning, a rare thing. Sometimes, they're dinner, but we rarely bother for breakfast.
My usual recipe is good, but nothing exciting, and despite Linnea's contention that the Krusteez recipe (*) is just as good, it's not.
The pancake recipe I use is pretty much the exact one from King Arthur's flour Simply Perfect Pancakes, though mine add a splash of vanilla or lemon zest, and just use sugar, not the malted milk powder, though I keep on thinking I should try that.
Anyhow (and one of the reasons for writing this is so that I remember for next time!), I made Belgian-Style Yeast Waffles. I usually don't make yeasted waffles because time, but I had a bit this morning as Linnea wanted a mocha and dh decided to tear down the espresso machine.
Long story short: it is excellent, perhaps the best waffles (aside from the cornmeal waffles that only I like) I've ever made. It's dirt simple, and worked perfectly with just the hour sitting on the counter. Crisp outsides, good flavor, not gummmy inside, light. Next time, I'll make 'em the night before and see how they do with an overnight proof in the fridge because....
.... Linnea complained about the yeasty taste. Now, I'm not going to pretend it wasn't there, but it wasn't THAT bad. I think I scarred her and Perry against yeast when I did the few rounds of bread from _Artisan Bread in Five Minutes a Day_, which relied on gobs of yeast to work (and wasn't good or artisan, it was just fresh bread, and I didn't have time for more involved shit. Until I started using Mark Bittman's recipe, which is, imo, the best of the no-knead breads.).
So there. Saturday morning.
(*) Linnea prefers Krusteez pancakes to made-from-scratch pancakes, and she's had some very good made from scratch ones. And she can pick out her beloved Krusteez in a blind taste test, LOL. So if we're all eating pancakes, I made from scratch and she deals, or she makes up a small batch of Krusteez. My suspect it has something to do with the baking powder balance, but I don't know. She's picky.
My usual recipe is good, but nothing exciting, and despite Linnea's contention that the Krusteez recipe (*) is just as good, it's not.
The pancake recipe I use is pretty much the exact one from King Arthur's flour Simply Perfect Pancakes, though mine add a splash of vanilla or lemon zest, and just use sugar, not the malted milk powder, though I keep on thinking I should try that.
Anyhow (and one of the reasons for writing this is so that I remember for next time!), I made Belgian-Style Yeast Waffles. I usually don't make yeasted waffles because time, but I had a bit this morning as Linnea wanted a mocha and dh decided to tear down the espresso machine.
Long story short: it is excellent, perhaps the best waffles (aside from the cornmeal waffles that only I like) I've ever made. It's dirt simple, and worked perfectly with just the hour sitting on the counter. Crisp outsides, good flavor, not gummmy inside, light. Next time, I'll make 'em the night before and see how they do with an overnight proof in the fridge because....
.... Linnea complained about the yeasty taste. Now, I'm not going to pretend it wasn't there, but it wasn't THAT bad. I think I scarred her and Perry against yeast when I did the few rounds of bread from _Artisan Bread in Five Minutes a Day_, which relied on gobs of yeast to work (and wasn't good or artisan, it was just fresh bread, and I didn't have time for more involved shit. Until I started using Mark Bittman's recipe, which is, imo, the best of the no-knead breads.).
So there. Saturday morning.
(*) Linnea prefers Krusteez pancakes to made-from-scratch pancakes, and she's had some very good made from scratch ones. And she can pick out her beloved Krusteez in a blind taste test, LOL. So if we're all eating pancakes, I made from scratch and she deals, or she makes up a small batch of Krusteez. My suspect it has something to do with the baking powder balance, but I don't know. She's picky.
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