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Sunday Yeasted Waffles

Sunday Yeasted Waffles

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Everyone tells E how lucky he is to have a girlfriend who cooks all the time. (Thank you very much) What everyone doesn't know is when I wake up at 7:30am on the weekends preparing E's promised breakfast waffles, I look nothing like a domestic goddess.

I am a morning person, but that only means I wake up early, not wake up early AND look presentable. So here I am with my bed hair and ripped pjs, whipping up the batter for our Sunday ritual. And you know how I handle that? This one bowl yeasted waffle. It quick and delicious, AND the 1-hour rest time is just enough for me to get ready for the day.

As E wakes up, I'm already in the kitchen with the table all set, sipping my morning joe and pressing out fresh waffles. And BOOM that's how you do domestic goddess.

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Sunday Yeasted Waffles

Adapted from King Arthur Flour. Makes around 6 4"x5"waffles. 

1-½ cups lukewarm milk
6 tablespoons salted butter, melted and cooled
1 tablespoon maple syrup
2 large eggs
2 cups all purpose flour
1 teaspoon vanilla powder
1-½ teaspoons instant yeast

  1. In a large mixing bowl, whisk together all of the ingredients, leaving room for expansion. The mixture will be a little lumpy but that's OK.
  2. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble and grow. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
  3. Preheat your waffle iron. Wipe with a layer of vegetable oil and ladle enough batter onto the center of the iron. Close the lid and cook for the recommended amount of time, until the waffle is golden brown. It takes my Hamilton Beach Belgian waffle maker 5 to 6 minutes.
  4. Serve immediately, or keep warm in a 200°F oven. Serve with maple syrup, fresh fruits, nutella, or whatever your heart's desire.
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