Once upon a time, I decided to make waffles. I read every waffle maker review ever posted before buying mine. I ran the gauntlet of okay waffle recipes on the internet. Last summer in New York, I found the wafels and dinges truck (or did it find me?) — on the same day I flew back to LA.
Thanks to Marion Cunningham, the fairy godmother of breakfast, this story has a happy ending. Her heirloom recipe makes waffles that are feather light and crispy on the outside, almost custard-like on the inside. With strawberries and maple syrup, this is my one true (waffle) love.
(Adapted from The Fannie Farmer Cookbook via epicurious)
1/2 c. warm water
1 package dry yeast
2 c. milk
1/2 c. butter, melted
1 t. sugar
1/2 t. salt
1 c. all-purpose flour
1 c. white wheat flour
1/4 t. baking soda
(This is the easiest recipe, ever, by the way.) In a large bowl, whisk the yeast into the warm water. Let this sit for a few minutes (I melt the butter then). Whisk the milk and melted butter into the yeast mixture. Add the sugar, salt, and flours and whisk well. Cover the bowl with plastic wrap and refrigerate overnight.
The next morning, take the bowl out and preheat the waffle maker. Whisk the eggs and baking soda into the batter. With my waffle maker, I use 3/4 c. of batter per waffle, with a cooking time of 3 minutes per waffle.
This half-and-half version is my favorite, but I have made this waffle with just all-purpose flour, just white wheat flour, oatmeal even. You can’t go wrong with this recipe.