For Christmas I received a waffle maker and it came in handy the week after the marathon. My bruised feet left me wanting to do nothing more than to stay in the kitchen for a weekend of waffle experimentation. Inspired by Molly Wizenberg at Orangette, I tried out Marion Cunningham’s Raised Waffles and the Waffle of Insane Greatness in one weekend.
Like Molly, my friends and I all loved the raised waffles. They are crisp, chewy, buttery, and not overly sweet. Even better, they call for minimal morning prep time.
THE NIGHT BEFORE:
In a large mixing bowl (because this batter will rise), add 1/2 cup of warm water.
Add 2 1/4 teaspoons of active dry yeast. Let water/yeast mixture sit for 5 minutes. There should be tiny bubbles at the surface, then add:
5 tablespoons of melted butter that has cooled slightly.
2 cups of warm milk.
1 teaspoon of table salt.
1 teaspoon of sugar.
2 cups of all-purpose flour and blend with the mixer for about 30 seconds, or just until the batter is smooth. This really takes no time at all!
Cover with plastic wrap and leave out on counter-top overnight.
For the cold-brewed iced coffee, measure out 1/3 cup of roasted coffee beans.
Add them to the coffee grinder.
Grind for a short time to produce very coarse coffee granules.
Add to French Press (or jar) along with 1 1/2 cups of water.
Stir. Put on top, but don’t plunge it down, and leave out overnight.
All done. See you in the morning!
IN THE MORNING:
I highly recommend starting with the coffee, because then you can sip it while you whip up the waffles.
Fill glass with ice and one-to-one ratio of coffee and water. Add milk to desired taste. Cold-brewed coffee has a smooth, rich flavor without any trace of bitterness. I’m hooked on it.
The waffle batter should look dough-like and bubbly in the morning.
Add two eggs, lightly beaten.
And 1/4 teaspoon of baking soda.
These are great as-is, but I decided to throw in some lemon zest.
and frozen blueberries! Stir with a wooden spoon a few times to incorporate ingredients.
Heat up waffle maker and spray with non-stick cooking spray, otherwise the fruit will stick. Since waffle maker shapes vary, add enough batter to fill center. This batter is thin, but expands when baking. I used a little over 1/3 cup of batter per waffle.
I like a little protein in the morning, so I topped my waffle with Greek yogurt along with maple syrup, sliced bananas, and slivered almonds.
The best part is that it only takes about 10 minutes in the morning. Sweet!
Yield varies depending on waffle maker
- ½ cup warm water
- 1 package (2 ¼ tsp.) active dry yeast
- 2 cups 2 percent milk, warmed (Molly uses whole milk.)
- 5 tablespoons unsalted butter, melted and cooled (Molly uses 1 stick of butter.)
- 1 teaspoon table salt
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 2 large eggs, lightly beaten
- ¼ teaspoon baking soda
- Optional: lemon or orange zest, fruit, nuts, chocolate chips, etc.
1. Add the warm water to a large mixing bowl and sprinkle with yeast. Make sure the water isn’t too warm or it will kill the yeast. Let sit for five minutes at room temperature. After five minutes you should see tiny bubbles on the surface.
2. Add the remaining ingredients, except for the eggs and baking soda. Blend until smooth. I used an electric mixer for about 30 seconds.
3. Cover with plastic wrap and let sit overnight at room temperature.
4. In the morning, preheat your waffle maker to medium-high heat. I found that if the waffles have frozen berries in them, a higher heat is better. If there are no frozen berries, a medium heat is best.
5. Add the eggs, baking soda, and any optional ingredient right before cooking. Stir until incorporated.
6. Spray waffle maker with non-stick cooking spray. I sprayed each time for the blueberry batch, since berries have a tendency to stick. I poured about 1/3 cup of the batter into my waffle maker. This batter is thin, but it expands when baking. Adjust as needed. Waffles should be a light golden color when done.
NOTE: Leftovers can be wrapped or stored in a large freezer bag with most of the air squeezed out and frozen. I just pop them in the toaster oven for a quick breakfast.
- 1 1/2 cups cold water
- 1/3 cup coarsely ground coffee granules
- ice cubes
1. Combine the cold water and ground coffee in a container. I used my French press.
2. Stir and let sit out overnight or for 24 hours. Strain twice. I just used my French press with one strain.
3. To serve: Pour equal parts coffee concentrate and water. I used four ounces of each. Add to tall glass with ice and top with a splash of milk.
NOTE: Leftovers can be kept in a jar in the refrigerator for 3-5 days.