weekend breakfasts can be indulgent.
there is no time crunch
to get out the door
and fight traffic.
i try to make something
basic and easy for the weekday morn,
scone or muffin.
for the saturday or sunday fast breaking
dw takes the reins,
be it pancakes or waffles
or a fancy omelette.
to take some of the weekend
with us to the work week
we have some waffles –
pre-made when minutes didn’t count
and re-made when the minutes did.
have a great week friends.
1 ½ cups lactose free whole milk, we use Organic Valley
2 tsp fresh yeast, we use King Arthur’s
2 TBL granulated sugar
2 cups AP
3 large eggs, separated
7 TBL combo of ghee + coconut oil, melted
pinch of salt
for serving, maple syrup, shoot for grade B
heat 1/2 cup of the milk in microwave until warm, and stir in yeast + sugar. ignore for 5 minutes while it gets frothy.
in a mixing bowl, mix flour with yeast mixture, mix it well. gradually, mix in the rest of the milk, egg yolks and melted fat (coconut oil + ghee) until it’s a smooth batter.
while you’re doing this, in a stand mixer, beat egg whites until stiff.
gently/carefully, fold egg whites into batter using a spatula. try not to deflate, it’s ok if there’re white streaks still. makes it rustic. cover and ignore for 30 minutes.
warm up waffle maker.
to cook fully, make the waffles according to manufacture’s directions. for mine, it took about 5 minutes to reach a golden hue. we let it go for an extra minute or two to get a little darker.
if you’re aiming to freeze the waffles, cook them slightly under. in our case, that was about 3 minutes. it was still pale but had structural integrity. cool completely on wire rack and then freeze, single layer on cookie sheet. when fully frozen, store in freezer bags.
just like the commercial stuff, pop in toaster/oven and warm through until golden brown.
serve with drizzling of maple syrup or powdered sugar.