Waffles

Welcome to Sunday Brunch at the Rabbitt’s!

I love pleasing people with food and I especially love pleasing my husband, Jerry! Sunday morning often means pancakes, but I haven’t made waffles literally in years so decided to try this recipe from the New York Time’s Melissa Clark. They are crispy on the outside and soft and delicate on the inside. Added bonus: your house will smell like a Belgian bakery all day.

Waffles date back to ancient Greece when two metal plates attached to long wooden handles were used to roast flat bread. That is where the term “waffle iron” originated and even though I now plug my Proctor Silex in, I still call it a waffle iron.

Around the 15th century the Dutch “wafele” (translated means honeycomb) began using the iconic grid pattern that we know as waffles today.

American waffles, popularized by Thomas Jefferson who was crazy for them, are usually made with buttermilk, or in the case of Melissa Clark’s recipe, Greek-style yogurt, giving them a delicate and rich, cakey texture.

This is a Belgian waffle (photo nabbed from the internet). They are made in a deeper waffle iron so thicker.

The famous Belgian waffles are lighter in texture and thicker so able to hold more goodies: butter, maple syrup, jam, fruit or even savory toppings like fried chicken and waffles.

Waffles are easy to make with ingredients you most likely have in your fridge and pantry: butter (lots of it!), all-purpose flour, a little sugar, baking powder, baking soda, salt, plain Greek-style yogurt, milk and eggs.

Start by melting 6 tablespoons butter. I did this in the microwave, but you could also do it stove-top. Set aside.

In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients.

Pour the the wet ingredients into the dry ingredients and gently fold until well incorporated.

Use a delicate touch as you fold them together. You want to thoroughly incorporate the two, but not beat them together.

Here’s the batter all mixed and ready to bake.

Preheat a waffle iron and using a pastry brush or paper towel, lightly coat both top and bottom surface with butter.

Once the waffle iron is heated, using a half cup measure, pour the batter into the waffle iron and cook until golden and crisp.

Keep the waffles warm in a 200 degree oven until ready to serve.

This recipe made 8 good-sized waffles. They freeze well. Cool completely on a rack, wrap and freeze until the next Sunday Brunch!

Jerry is just about done and looking very satisfied! 

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Waffles

Light and airy inside. Golden and crispy outside.

Ingredients

• 6 Tbsp. Butter, unsalted
• 2 cups Flour, all-purpose white
• 1 Tbsp. Sugar
• 1 tsp. Baking powder
• 1 tsp. Salt
• 1/2 tsp. Baking soda
• 1 cup Plain Greek-style yogurt Or sour cream or buttermilk.
• 1 cup Milk
• 4 large Eggs
• Additional melted butter for greasing the waffle iron.

Instructions

• Melt the 6 Tbsp. of butter and set aside.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk together wet ingredients: yogurt, milk, melted butter and eggs. Fold wet ingredients into dry ingredients.
• Preheat waffle iron and using a pastry brush or paper towel lightly coat top and bottom of waffle iron. Using about 1/2 cup batter per waffle, cook the waffles until golden and crisp.
• Serve immediately or keep warm in a 200 degree oven until ready to serve.