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plonqAfter the host on one of our usual YouTube channels made yeast-leavened waffles, I was intrigued enough to give it a try. I dug up a recipe online that called for the batter to ferment overnight and figured it was worth a shot.
I mixed up the milk, butter, flour, yeast et al last night and put it in a covered bowl on the counter. Atatara's suggestion, I laid a cookie sheet under the bowl before I went to bed because it looked like it was in danger of blowing the lid off during the night.
Fortunately, that didn't happen. By this morning it had settled down a bit, so I stirred in a couple of eggs and a half teaspoon of baking soda and fired up the waffle iron.
These are unlike any waffles I've ever had, and I mean that in a very good way. They are crispy on the outside, remarkably fluffy, but with more of a chew than regular waffles. The yeast and overnight fermentation also gave them a full, rich flavour.
The batter had a different consistency than usual - more stretchy and sticky - but it wasn't especially hard to work with. Overall, this was no more work than making regular waffles. I'll definitely plan ahead when making them again and repeat this recipe.
I mixed up the milk, butter, flour, yeast et al last night and put it in a covered bowl on the counter. At
atara's suggestion, I laid a cookie sheet under the bowl before I went to bed because it looked like it was in danger of blowing the lid off during the night.Fortunately, that didn't happen. By this morning it had settled down a bit, so I stirred in a couple of eggs and a half teaspoon of baking soda and fired up the waffle iron.
These are unlike any waffles I've ever had, and I mean that in a very good way. They are crispy on the outside, remarkably fluffy, but with more of a chew than regular waffles. The yeast and overnight fermentation also gave them a full, rich flavour.
The batter had a different consistency than usual - more stretchy and sticky - but it wasn't especially hard to work with. Overall, this was no more work than making regular waffles. I'll definitely plan ahead when making them again and repeat this recipe.
