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Heavenly Waffles

Source of Recipe

From "The Red Truck Bakery Farmhouse Cookbook" by Brian Noyes


Recipe Introduction

"I made these waffles for my mom and my sister-in-law Pam when they were visiting me for the first time after my move to Washington, D.C. Mom hoped that I would be making my lighter-than-air 'angel biscuits' (made with yeast for an extra rise) for breakfast, but she was a waffle lover from way back, and I knew she'd enjoy these. So did Pam, who remembered the hint of orange zest even thirty-five years later when I texted her about that visit and this recipe. Mom deemed these 'heavenly waffles' because they were just as airy as the biscuits. It's both the yeast and the use of a Belgian-type waffle maker that give them the lift (although a standard waffle iron works well, too). Now they're a staple for Sunday breakfast at the farmhouse, served with Allan Benton's bacon, and we've made a version of these for a horse steeplechase brunch at Great Meadow near the bakery, served with fresh strawberries and a bourbon whipped cream. Make the batter the night before and let it sit in the fridge to develop the yeast. Adding the baking powder just before cooking gives the waffles added height and a crispy exterior."

List of Ingredients

â—¦ 1 (0.25-ounce) packet (2 ¼ teaspoons) active dry yeast
â—¦ ½ cup warm (not hot) water
â—¦ 1 teaspoon sugar
â—¦ 1 cup full-fat buttermilk
â—¦ 1 cup whole milk
â—¦ 8 tablespoons (1 stick) unsalted butter, melted and cooled
â—¦ 1 teaspoon kosher salt
â—¦ ¼ teaspoon freshly grated or ground nutmeg
â—¦ ½ teaspoon freshly grated orange zest (save the remaining peel to cut into strips for garnish, if desired)
â—¦ 2 cups unbleached all-purpose flour, sifted
â—¦ 2 large eggs
â—¦ 2 teaspoons baking powder
â—¦ Softened unsalted butter, for serving
â—¦ Warmed maple syrup, for serving


Recipe

In a small bowl, combine the yeast and warm water and stir in the sugar until well mixed. Let sit for 10 minutes to allow the mixture to foam and bubble. (If it doesn't, start over with new yeast.)

In a large bowl, whisk together the buttermilk, whole milk, melted butter, salt, nutmeg, orange zest, flour, and eggs. Add the yeast mixture and whisk until blended; the batter will be slightly lumpy. Cover loosely with plastic wrap and refrigerate overnight to let the batter rise.

The next morning, preheat the waffle iron after applying a light coat of vegetable oil spray to the grid; preheat the oven to 200° F and line a baking sheet with parchment. Whisk the batter again (the mixture will deflate, and that's okay). Whisk in the baking powder and scrape the sides of the bowl with a flexible spatula. Ladle each portion of the batter (amount depends on the type and size of your iron) onto the hot waffle iron grid, close the lid, and cook according to the manufacturer's instructions. Transfer the cooked waffle to the prepared baking sheet and keep warm in the oven while you finish making the remaining waffles.

If desired, thinly slice the remaining orange peel, twist each piece, and place on top of each waffle. Serve with softened butter and maple syrup.

Makes 12 to 16 individual waffles