Sunday, May 15, 2016

Raspberry Overnight Waffles

As long as your waffle iron works (and that you actually have a waffle iron), there is nothing as wonderfully crisp and delicious in the waffle world as Overnight Waffles. Thank you Mollie Katzen! The batter is started the night before and in the morning you add melted butter and eggs and are ready to go in no time. Because these are yeast waffles, the steam that emanates from the waffle iron as they bake smells just like freshly baked bread. In my house that means that the waffles just can't bake fast enough. On a recent morning, the waffle iron seemed to be having trouble getting up to baking temperature, so the wait seemed even more interminable.

For this venture into waffle land I decided to add fresh raspberries to the waffles before they baked. They were pretty large raspberries, so I sliced each one in half. The addition of those sweet red berries really was a great idea because they tasted wonderful, looked better than plain waffles and we had the addition of warm raspberry scent added to the warm bread fragrance. Lucious!

You can get creative and use another berry or diced fruit instead of the raspberries. Chopped nuts are also a nice addition. Topping with more berries is even better!

Be sure to have a well greased iron and one that gets as hot as possible since that makes for a lovely crispy waffle and golden crust. Serve right away with your favorite toppings. Berries, jam drizzle, yogurt and/or whipped cream. Maple syrup is classic but imagine these with an apricot syrup. If your mouth isn't watering by now, perhaps you should move on to another blog.

Amazing Overnight Waffles with Raspberries
adapted from Mollie Katzen's Sunlight Cafe' Cookbook

2 cups unbleached all-purpose flour
1 teaspoon yeast
1 tablespoon sugar
½ teaspoon salt
2 cups milk (I used a mixture of soy creamer and rice milk)
6 tablespoons unsalted butter, melted (I melted some non-dairy margarine)
1 large egg (or  ¼ cup egg substitute)
Nonstick spray
Butter for the waffle iron
1 cup fresh raspberries, rinsed, blotted with a towel, then carefully sliced in halves
Pure maple syrup – hard to resist on waffles

Combine the flour, yeast, sugar, and salt in a medium bowl Add the milk (or rice/soy milk mixture) and whisk until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature (or put in the fridge if room temp. is over 70 degrees F.)

The next morning, preheat the waffle iron. Melt the 6 tablespoons butter (or non-dairy margarine) and let cool a bit. Beat the egg is a small bowl (unnecessary if using egg substitute) then beat it into the batter along with the melted butter. The batter may be a bit thin.

Lightly spray the hot waffle iron with non stick spray, top and bottom plates, and then butter a piece of bread and use that to rub some butter on top and bottom plates.

Add just enough batter to cover the cooking surface…this varies by waffle iron…about 2/3 cup. Scatter about 12-14 raspberry halves over the batter. Lower the top and cook until golden brown. That is usually when the bread fragranced steam almost stops coming from the waffle’s OK to check now and then. It takes about 2-3 minutes, but cook longer if you prefer. I like them golden brown, but not dark brown.

Serve hot, right away, with strawberries and maple syrup, or toppings of your choice.

Note; If you have too many waffles for the number of people you are feeding, bake the leftover batter a little less than the ones you are eating, let cool on a baking rack, then freeze and store in the freezer tightly wrapped. Re-heat in the toaster.

One of the things that often keeps me from making anything more complicated for breakfast than a bowl of oatmeal  or some fruit and toast is the time it takes to put together a batter (pancake, waffle, muffin, coffee cake) and then cook/bake it and then clean up from it.

The advantage of this waffle recipe is that you start the batter the night before and only need to add the egg and melted butter in the morning. Now, it's true, there is still some cleaning up to do (although half can be done the night before) and waffles do take a while to bake in the waffle iron, but the amazing ease of finishing off the batter, plus the fact that they taste great, makes it worthwhile. An added bonus is that the house smells like freshly baked bread...hard to beat on a chilly spring morning. Add some fresh raspberries and you have a decadent way to start the day.

The ingredients for this are so simple that most people will have them handy in the pantry. That makes it so easy to whisk the first part together one evening, cover it, let the little yeasties do their thing overnight, then finish it off and enjoy the next morning. These freeze well and can be easily reheated in a toaster or toaster oven...if any are left.

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