Monday, May 3, 2010

Make Ahead Waffles

One of my all time favorite cooking magazines is Cooks Illustrated, published by the folks at America's Test Kitchen. I love the fact that they are on a mission to make good food as simple to prepare as possible. Last month I picked up a copy of the magazine because it was dedicated to "Make Ahead Meals".

This past weekend I tried out the recipe for "Overnight Yeasted Waffles". Yeast waffles result in a nice crunchy outside with a tender inside, but take time to make. This recipe is made the night before (or the day before) and allowed to sit in the fridge for 12-24 hours. You just pull it out and start making waffles!

Overnight Yeasted Waffles
Cooks Illustrated, Spring 2010

Makes about seven (7 inch) round or four (9 inch) square

1 3/4 cups milk
8 Tablespoons butter (I used coconut oil)
2 cups (10 ounces) unbleached, all purpose flour
1 Tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons instant yeast
2 large eggs
1 teaspoon vanilla extract

Heat milk and butter (or oil) in small saucepan over medium-low heat until butter is melted, about 4 minutes; let cool until warm.  Meanwhile, whisk flour, sugar, salt and yeast together in large bowl.

Gradually whisk warm-milk mixture into flour mixture and continue to whisk until batter is smooth.  Whisk eggs and vanilla together in small bowl until combined, then whisk into batter until incorporated.

Scrape down sides of bowl and cover tightly with plastic wrap. Refrigerate for at least 12 or up to 24 hours.

Heat oven to 200 degrees. Heat waffle iron according to manufacturers instructions.  Remove waffle batter from fridge and whisk to recombine.   Bake waffles according to manufacturers instructions. When waffles are done, place in oven (I just put them straight on the oven rack).

I froze the leftovers on a cookie sheet and put them in a Ziploc in the freezer.

0 Thoughts From Others:

Blog Widget by LinkWithin