If you've been by my little corner of the blogging world before, you've probably already figured out that weekend breakfasts are a big deal at our humble abode, with either Mark or me whipping up some kind of crepe, muffin, pancake or some such treat. For years, Mark has been talking about raised waffles -- ones made with yeast and allowed several hours to rise -- but we've never gotten around to making them.
Well, last weekend was our last hurrah for a while -- Mark is working weekends until mid-December (he's the visual effects supervisor on a very cool movie called "The Adjustment Bureau"), so we won't have our lazy Saturday and Sunday morning breakfast fests for a while. So I decided to make those raised waffles, using a slightly adapted version of Marion Cunningham's classic recipe from The Fannie Farmer Cookbook (via David Lebovitz's blog).
Why did I wait so long?? They had a deliciously yeasty flavor and came out so crisp, just lovely. And to give them a touch of fall, I made some buttery sauteed apples to go on top.
From The Fannie Farmer Cookbook by Marion Cunningham
Makes about 12
1 package dried yeast
2 cups low-fat milk
1/4 cup (4 Tbsp.) unsalted butter, cut into pieces
1 tsp. salt
1 tsp. sugar
1 cup all-purpose flour
1 cup whole wheat flour
2 large eggs
1/4 tsp. baking soda
1. Use a rather large mixing bowl--the batter will rise to double its original volume. Put 1/2 cup warm water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes.
2. Place the milk and butter in a saucepan over low heat, until butter has melted and mixture is warm. Add the milk mixture, salt, sugar and both flours to the yeast mixture and beat until smooth and blended. Cover with plastic wrap and refrigerate overnight.
3. Let the bowl sit at room temperature for 20 minutes. Preheat your waffle iron. Just before cooking the waffles, beat in the eggs add the baking soda, stirring until well mixed. The batter will be very thin. Mist the waffle iron lightly with cooking spray, then pour in about 2/3 to 3/4 cup batter. Bake until golden and crisp. Keep waffles warm in a 200ºF oven while cooking the remaining batter.
Sauteed chai-spiced apples
Serves 2 - 4
1 chai tea bag
3 Tbsp. unsalted butter
4 firm apples (I used McIntosh), cored and sliced
1/4 tsp. salt
3 Tbsp. sugar
Juice of 1/2 lemon
1. Bring a kettle of water to a boil. Pour about 1 cup boiling water over teabag and allow to steep for 5 minutes. Discard teabag.
2. Melt butter in a large skillet over medium-high heat until foamy. Add apple slices, salt, sugar and lemon juice and cook, stirring occasionally, until apples soften and liquid evaporates.
3. When all liquid has evaporated and apples are just beginning to lightly brown, pour in chai and stir to deglaze pan. Stir until mixture thickens, about 1 to 2 minutes, then transfer apples to a bowl and serve.
* I left the peels on the apples, but you could remove them.
* If you use a more tart apple than McIntosh, such as Granny Smith, you may need a bit more sugar. Or, if you use a sweeter one, like Golden Delicious, you could use less.
* Feel free to swap honey or maple syrup for the sugar.