Easy Yeasted Waffles!

I am trying to embrace waffles.  I was raised on pancakes.  Pancakes are thin, moist, fluffy happy cakes that make me smile.  Waffles always seem thick, dry, and artificial tasting.

I realize that I am in the minority.  I don't often utter "Waffles?  Who needs 'em!" out loud for fear of being mocked cruelly at breakfast joints.  I have decided the only way to truly get over my waffle prejudice is to start making them myself and figure out how I like them.  I have done this with several foods and the immersion technique has not failed me yet.

There are many kinds of waffle batters.  The two most popular by distinction, being one leavened by baking powder and one leavened by yeast.  Originally, it seems that the yeast used was from beer which makes sense given the waffles Belgian ancestry.  For my first waffle attempt, I made yeasted waffles. 
(I used regular yeast this time but plan to use a coffee porter in the future as the yeast.)

The Tovolo Pancake Pen was perfect to assist with batter direction and distribution onto the waffle iron. The Tovolo Waffle Tongs were great because, well, they're Waffle Tongs.  The recipe I used was from King Arthur Flour because if they don't have a basic, easy, and delicious waffle recipe then no one will.

Here is a picture of the batter after sitting in the fridge overnight. Note the bubbles from the yeast being active and doing its job.  I think making the batter the night before, which is a very simple and quick, one bowl undertaking is well worth it.  You just need to get up in the morning, put the coffee on, heat up the waffle iron, and GO!   Make sure to spray the waffle iron with a little cooking spray to keep the waffle from sticking.  I used coconut oil spray.  I poured my batter in the Tovolo Pancake Pen which made the process clean and easy.  

Once the batter is in the grooves of the waffle iron, they just take a few minutes to cook and Voila - beautiful, golden brown waffles!  The yeast added an airiness to the center while keeping the outside perfectly crisp.  They were so light and I dare say - fluffy!  I really liked the slightly fermented flavor from the developed yeast.  The maple syrup for sweetener just added a touch of sweet without it tasting like dessert.  They were GOOD!  I have to admit that I love how the butter went into the nooks and crannies of the waffle.  Also, I had a few extra waffles so I wrapped them in waxed paper and sealed them in a freezer bag to freeze. My nephew pulled one from the freezer and toasted one in the toaster for breakfast this morning!

I will Lego my Eggo - you can have it!  I would much rather have this waffle!  By the way,  I like them with butter and a little strawberry jam.  

My first attempt at a Waffle!  Pretty proud!

Ingredients

1. Volume
 
2.  Ounces
 
3.  Grams

• 1 1/2 cups lukewarm milk (about 105F)
• 6 tablespoons butter, melted
• 2 to 3 tablespoons maple syrup
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups unbleached all-purpose flour
• 1 1/2 teaspoons instant yeast

Instructions

1. Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
2. Stir to combine; it's OK if the mixture isn't perfectly smooth.
3. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
4. Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
5. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.
6. Yield: about 4 Belgian-style (deep-pocket) 7" round waffles.