GOLDEN WAFFLES

Crisp, Airy, Melt-In-Your-Mouth

We all have those lazy Sunday mornings when we crave a big brunch. These waffles are one of my favorite things to make when we have nowhere to be but home. They are crunchy on the outside and deliciously spongey, moist, and airy on the inside. Not to mention the buttery taste and the hint of lemon if you choose to add it. Break out the real maple syrup and push your Krusteez dried-out waffle mix to the back of the pantry.

Yield: About 1 Dozen Waffles, depending on waffle iron style

Batter Base

8 oz Flour
1 1/2 teaspoons Granulated Sugar (Can be left out if desired)
1 1/2 teaspoons Salt
1 Tablespoon Baking Powder
4 ounces or 1 Stick of Melted Butter
12 ounces Milk
3 Egg Yolks

Meringue
3 Egg Whites
2 Tablespoons Sugar

1. Sift together the Dry Ingredients

2. Beat the Egg Yolks, and then add the Milk and Butter

3. Add the Yolks, Milk, and Butter to the Dry Ingredients. Mix until just combined, lumps are okay. Do not overmix.

4. whip the egg whites in a mixer until they are soft peaks, then beat in the sugar until the meringue is stiff. Fold into the batter.

5. Pour enough batter into a non-stick or lightly greased, preheated waffle iron to almost cover the surface. Close the iron.

6. Cook the waffles until the signal light indicates they are done, or until the seteam is no longer emitted. The waffles should be brown and crisp (Gisslen, 2001, p. 165)


Storage
Waffles store well in the freezer. You can put parchment or wax paper in betweem them, or microwave for a few seconds to separate them. To reheat, brush with melted butter and put in a 350 degree oven until warmed and crisp.

Variations

Buttermilk Waffles -- Use buttermilk instead of milk. If you make your own buttermilk with lemon juice and/or vinegar, you do not have to make these changes: Reduce the baking powder to 1 teaspoon and add 1 tsp of baking soda, if the batter is too thick, thin as necessary. Waffle batter should be thicker than pancake batter.

MAKE YOUR OWN BUTTERMILK: Add a little Lemon Juice or Vinegar or both to the milk and microwave for 30 seconds. I prefer Apple Cider Vinegar and Lemon Juice

Chocolate Waffles -- Substitute some of the flour for cocoa powder. Add a little extra sugar if you wish. Extra sugar is usually best added to the meringue and not to the batter base.

Gisslen, Wayne. (2001) Le Courdon Bleu Professional Baking. New York, New York: John Wiley and Sons.