This past weekend was my birthday, which of course meant celebrating with lots of food. Saturday was the big day, so Kevin and I started the day with brunch at Aquitaine in the South End, and then went to dinner with my family at Citizen Public House that evening. We had tickets to the Umass vs. UVM Frozen Fenway game in the afternoon (Go Umass!), so Citizen Public House was a perfect location for a birthday dinner, and certainly didn’t disappoint. (Review coming sometime soon!) Come Sunday, I was still feeling in the birthday spirit, but didn’t think anyone’s wallet would look kindly on another meal out, so I decided to make something fun at home.
I hadn’t used my waffle maker in ages, so when I came across this recipe in the Herbivoracious galley I got from the Boston Brunchers Event at the Harvard Common Press, I was sold. I’d made yeasted waffles once before and loved the flavor and texture, but I never blogged about them, so I wanted to give them a try once more.
My yeast seemed a bit slow to start when I mixed it with the warm milk the night before, so I wasn’t quite sure the batter would turn out right, but the next morning the batter had thickened and come together nicely. I still think my yeast wasn’t as active as it should have been, because it took quite a while to get the waffles cooked all the way through, and I think that’s because they were too dense. That being said, the flavor was great, and in the end they turned out wonderfully. The edges do get nice and crunchy as the original recipe promises, which is awesome when paired with the soft and tender interiors.
I couldn’t find my rice flour ANYWHERE in the kitchen, and didn’t have malt powder, so I ended up substituting oat flour for both. I’d like to try these again the right way to see what difference the correct ingredients would make, but I always feel good about adding oat flour to a recipe because it means at least a bit of added nutrition. I topped our waffles with some sauteed apples, inspired by another Herbivoracious recipe. I heated some butter on the stovetop and added the sliced apples to it, then tossed in some brown sugar and cinnamon once they were tender. They added a wonderful freshness to the dish, and a bit of added sweetness, which I loved. I also added a few blueberries on my waffle, just because.
These made for a wonderful post-birthday breakfast, and didn’t make me feel like I was missing out not going to brunch at a restaurant. I’d definitely like to try them again, maybe with some fun new toppings, or with savory additions as a lunch or dinner! If you’ve got a waffle press lying around, I would strongly recommend giving this recipe a try!
Crispy Yeasted Waffles
2 1/2 cups barely warm milk (about 100 degrees F)
1 package active dry yeast ( 2 1/4 teaspoons)
8 tablespoons (1 stick) unsalted buttter, melted and cooled to just warm
2 large eggs, lightly beaten
1 tbsp agave nectar or honey
1 3/4 cups all purpose flour
1/4 cup rice flour
1/4 cup malt powder
1 teaspoon kosher salt
Maple syrup, for seving
1) In a large bowl – one big enough for the batter to greatly increase in size overnight without making a mess – sprinkle the yeast over the milk, stir, and allow to proof until creamy, about 5 minutes. (If you don’t see any sign of yeast activity, your yeast may be dead, and you’ll need to start over.)
2) Stir in the melted butter, eggs, and agave nectar or honey. The butter may clump up, but that’s okay.
3) Stir in the all purpose flour, rice flour, malt powder and salt, and mix well. The batter will be thinner than a typical waffle batter. Cover with plastic wrap and refrigerate overnight.
4) In the morning, give the batter a stir. Preheat waffle iron and cook the waffles according to the manufacturer’s instructions, being certain to bake them until wuite brown for maximum flavor and the best crunchy exterior. As always, the first waffle usually won’ be the best, but pay close attention tand adjust the time and temperature to achieve perfection. You can keep the waffles warm in a single layer in a 200 degree F oven while you finish cooking the batch. Serve with maple syrup and other toppings of your choice