Thought it might be fun to end my Week O’ Waffles with a demonstration of how waffles have been made since just about forever. As it happens, cooking irons of the kind that have been used since classical times are still being made. Check it out: Twenty bucks at any camping outfitter (if there’s a […]
READ ONHang on, are those chicken livers? Maple-glazed chicken livers, yes. I chose to present waffles this way to underscore the point that — in the immortal words of Ms. Jane Russell — they’re not just for breakfast anymore. Waffles work in a whole range of contexts, just ask any southerner. From fried chicken to turkey […]
READ ONI use my bread starter pretty much whenever I get the chance. This is another excellent application should you have a starter brewing away somewhere in the back of your fridge. The night before you want to make waffles, mix together: 1/2 cup starter 1 cup all-purpose flour 1 tablespoon sugar 1 cup buttermilk …and […]
READ ONHere’s a classic yeasted (known as “Belgian”-style) waffle. For an interesting (if inauthentic) twist, try adding a tablespoon or so of maple syrup directly to the batter! 1 cup (5 ounces) all-purpose flour 1/4 teaspoon salt 3/4 teaspoon instant yeast 3/4 cup (6 ounces) milk 3 tablespoons (1.5 ounces) butter 1 large egg 1/2 teaspoon […]
READ ONHere’s a recipe that doesn’t call for either beaten egg whites or butter, but these are nonetheless extremely light and flavorful waffles. For an interesting twist, substitute 1 1/2 tablespoons of malt powder for the 2 teaspoons of sugar. 6 ounces (1 1/2 cups) cake flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 […]
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