Del­i­cate yet also crispy, waf­fles ‘age’ grace­fully

Northwest Arkansas Democrat-Gazette - - NOTHWEST/TELEVISION - RICK NEL­SON

I’ve never en­coun­tered a lighter, more del­i­cate waf­fle. They’re no­tably crispy, and their mild yeast flavor is a wel­come sur­prise. (The recipe calls for sep­a­rat­ing the eggs and beat­ing the whites, but the bat­ter is light enough to skip this step.)

Overnight Waf­fles

½ tea­spoon in­stant yeast 2 cups all-pur­pose flour 1 ta­ble­spoon gran­u­lated sugar

½ tea­spoon salt

2 cups milk

8 ta­ble­spoons but­ter, melted and cooled ½ tea­spoon vanilla ex­tract, op­tional

2 eggs, sep­a­rated

But­ter and maple syrup, for


The night be­fore, whisk to­gether yeast, flour, sugar and salt in a large bowl. Stir in the milk, then the but­ter, then the vanilla ex­tract; the bat­ter will be loose. Cover with plas­tic wrap and set aside for 8 to 12 hours at room tem­per­a­ture.

When ready to bake, heat waf­fle iron.

In a small bowl, whisk egg yolks, then stir them into the bat­ter.

In a bowl of an elec­tric mixer on medium-high speed, beat egg whites un­til they hold soft peaks. Gen­tly stir beaten egg whites into the bat­ter.

Cook waf­fles, one at a time, fol­low­ing di­rec­tions of the waf­fle maker man­u­fac­turer, bak­ing un­til waf­fles are crisp and brown out­side and soft in­side. Serve im­me­di­ately with but­ter and syrup.

Makes 4 to 6 servings. Recipe from from How to Cook Ev­ery­thing by Mark Bittman

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