Posts Tagged ‘breakfast


Yeasted Waffles

Last year, I took a picture of Jeff on his first Father’s Day holding Gabi by the staircase. She was smiling and squirming, he was beaming. This year, as the two of them cuddled on the couch and read Tumble Bumble, I took pictures and made breakfast.

Jeff loves waffles. So this is what I made him.

Appropriately, this recipe comes from Hungry Monkey, a hilarious book about a Dad trying to raise an adventurous eater. How good are are these waffles?  “…yeasted waffles are better than waffles with bacon in them,” Matthew Amster-Burton, writes.

Agreed. There are a million and one ways to make waffles. But if you haven’t tried yeasted ones you’re missing out. The texture is much better than regular waffles. They brown better and they’re crispier. And you do most of the work before bed. You let the batter get all bubbly on the kitchen counter over night. The next morning, just separate two eggs. Stir the yolks into the batter. With a hand mixer, whip the whites until they hold peaks. The whites then get folded into the batter.

The yeast and whites makes the waffles nice and airy. Jeff shared his waffles with Gabi as I made more. They loved every bite.

This batch made around 14 waffles. Leftovers can be frozen and reheated in a toaster.

Yeasted Waffles
Hungry Monkey

10 ounces all-purpose flour (about 2 1/2 cups)
1 tablespoon sugar
1 teaspoon instant yeast
3/4 teaspoon salt
1 stick unsalted butter, melted and cooled until warm
2 cups warm milk (any kind)
1 teaspoon vanilla extract
2 large eggs, separated

The night before, mix the flour, sugar, yeast, and salt in a large bowl. Add the butter and stir until well combined. Stir in the milk and vanilla, leaving a few lumps. Cover with foil, plastic wrap or a loose fitting lid and leave overnight at room temperature.

The next morning, the batter should be a bit frothy. Stir in the yolks. Whip the whites to stiff peaks and fold gently into the batter using a spatula.

Pour an appropriate amount of batter onto a preheated waffle iron. Cook five minutes or so, depending on the strength of the iron.


Oatmeal Buttermilk Pancakes

OK then. It’s been about a month since I’ve posted much. And for good reason. Last week we drove across Missouri and into central Kansas to see my grandmother, who is 94 and doing quite well. Then we drove across eastern Kansas to St. Joseph, Missouri to spend Mother’s Day weekend with my parents. Gabi had a rollicking good time in their yard, swinging on the red swing hung from a tree branch and having tea parties.

It was a wonderful week. In the process, we had our hardwood floors refinished. Getting everything out of our house to do this was a quite a production.  It took weeks.

Now that we’re back, with furniture and almost everything else back in place, I’m dying to cook. The first order of business is to make these pancakes again. We tried them last month and they were incredible. Lingonberry preserves give them a nice Scandinavian twist. Lingonberries are a staple in Sweden, and commonly served on pancakes. I found a jar at Whole Foods. Strawberry preserves would be great, too.

The oats and buttermilk make these pancakes extra special. They will easily burn, so watch the heat on your griddle or skillet. The batter can be made the night before and stored in the refrigerator.

Oatmeal Buttermilk Pancakes
Bon Appetit Fast Easy Fresh Cookbook

2 cups old fashioned oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk, shaken
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, plus extra butter for brushing skillet
1 teaspoon vanilla extract

Serve with: Lingonberry preserves

Combine first 6 ingredients in a large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter, and vanilla in medium bowl. Add to dry ingredients. Whisk until blended but some small lumps remain. Let batter stand to thicken about two hours. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 250 degrees. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes per side. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves.


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