Hello and good morning, everyone! Today I bring to you another gem from the land of Jeni’s, but this time it’s waffles!
Apparently I’ve been on a bit of a waffle kick lately. I got this wonderful waffle maker a couple years ago for Christmas and I really haven’t given it close to the love that it deserves. So I took it out, dusted it off, and have been waffling like crazy these past few weeks. Of course, you all get to reap the benefits of my crazy.
This is yet another winning recipe from my beloved Jeni’s Splendid Desserts and while you may be skeptical of using waffles as a dessert, I assure you that these are just as delicious topped with strawberries, bananas, and syrup as they are when topped with ice cream. And if you are thinking that ice cream on top of waffles is “weird” I’m going to stop you right there with two words: waffle cones. Imagine that waffle cone is warm, soft, and pillowy and – tada – welcome to ice cream waffles. I rest my case.
These aren’t just any waffles, though. These are yeasted waffles.The yeast gives them a bit of a sour tang, think of something along the lines of sourdough bread, but not nearly as strong. It’s actually perfect because it helps to cut through the sweetness of whatever you are deciding to top them with and give your tastebuds a nice, healthy balance – the yin to your sweet fruity yang, if you will.
These waffles take a long overnight rest in your refrigerator which imbibe them with big, rich flavor that you won’t find in your standard breakfast waffles. We use rapid-rise yeast for these, so we can stir it straight into the flour, no proofing necessary. Then we stick the whole batter in the fridge to hang out overnight where it inflates like a giant balloon, then deflates and flattens.
The batter for these becomes quite thick and sturdy after its refrigerator sleepover, so while Jeni asked me to give it a whisk before baking I ran into a few issues with this (namely the batter becoming one with my whisk), so I’m going to suggest you go the spatula route instead and just give it a good healthy fold-and-stir.
Aside from that, I have left the recipe unchanged because these babies are perfect just the way they are. Make a full batch and cool them on a wire rack, then wrap them tightly in plastic wrap and throw them in the freezer. They reheat perfectly in the toaster for a quick morning meal, which is what I happened to serve my Valentine over the weekend.
- 2 1/2 cups milk
- 1/2 pound unsalted butter, cubed
- 3 cups all purpose flour
- 1 cup whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons fine sea salt
- 1 tablespoon instant (rapid-rise) yeast
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- Heat the milk and butter in a small saucepan over medium-low heat until the butter is mostly melted Stir and set aside, allowing it to cool slightly while the remaining butter melts, about ten minutes. You should be able to stick your finger into the mixture with it being warm but not hot. (About 105 degrees)
- In a large bowl, whisk together the flours, sugar, salt and yeast.
- in a small bowl, mix together the eggs and vanilla extract, set aside.
- Add milk mixture to the flour mixture and whisk until smooth. Add the egg mixture and whisk until incorporated. Stir with a rubber spatula until smooth, scraping down the sides of the bowl, then cover with plastic wrap and refrigerate overnight or up to 24 hours.
- When ready to cook, remove waffle batter from the refrigerator and stir to recombine. Set bowl on the counter while your waffle iron preheats.
- Pour about 1/2 cup of batter onto your waffle iron (for a 7-inch waffle iron). Bake waffle for 4 minutes, or until golden. Serve warm.
- If desired, you can keep waffles warm in a 180 F degree oven while you bake the remaining waffles. Just place directly on the oven racks, or on wire rack placed inside a sheet pan.
- If you have a larger waffle iron, Jeni's recommends using up to 1 cup of batter for a 9-inch waffle iron.
[ Recipe from Jeni’s Splendid Desserts ]