1cup of water
1 cup milk
Warm this so that you can stick your finger in it without feeling burning.
Then add 1 tsp of yeast
Let this sit for a bit. Stir
Seperate two eggs. Place the yolks in a large bowl and beat with 1/4 cup of powdered sugar until yellow in color. Add half a stick of room temp butter and cream.
Add a pinch of salt, stir and add the liquids above.
Mix in 2 and 1/2 cups of all purpose flour and stir.
Now beat the whites until stiff peaks are formed.
Fold the whites gently into the batter. Cover and let it rest for one hour before baking in a waffle iron.
We served these the first time with fresh whipped cream and blackberries rolled in turbinado sugar. Today we are doing them with some freshly shelled local pecans from Everman's, and some organic banana slices. If you have children who wake up starving like me and don't want to wait an hour for the batter to rest, you can make the batter the night before and let it rest in the fridge so you're ready to go the next morning.
1 comment:
Jennifer: I recommend the yeast be activated in warm water only. When you have added the milk to the other ingredients, add the yeast/water last. This will maximize the lifting power of the yeast.
Post a Comment