I resisted the urge to buy a waffle-maker for about two or three
years. Each time I saw a waffle recipe I quickly turned away, I closed
my eyes and I thought of something else. I tried to convince myself
that a waffle is just a pancake cooked on a different surface. I talked
to myself countless number of times and patiently argued with a little
voice in my head explaining that I have no space in my tiny kitchen
for another appliance. I tried in vain to remind myself that I don’t
make pancakes often and getting a special gadget is not a smart way to
spend money. Finally, a few months ago I gave up. I cursed all the way
to the store and desperately tried to persuade myself to turn around.
And then on the way home I was childishly happy, giddy and excited,
bringing a new shiny appliance home. At the end of my losing battle, in
the store, staring at various shapes and sizes of waffle-irons, my
mind was still trying to reason with me. “Buy a cute, round, small
one,” it said, “you don’t need a big one, you don’t have a huge family
to feed.” But after so many years of fighting with reason, my desires
won over and I got the biggest waffle-maker that makes six square
waffles at a time. How many times have I used it since then? Exactly
once! Do I regret getting? Not for a second. It now occupies a what used
to be an empty space on top of my fridge, next to an ice cream maker
and a pop corn maker. Next on my list is a food-processor (a much more
useful gadget than a waffle-iron I must say), I know I am fighting a
losing battle, but I think i still have a few months or maybe even
years before I succumb to that desire.
This is an adaptation of a “Belgian Waffle” recipe in Breakfast
book by Williams-Sonoma. Since I changed a few things there and used
Kefir as the main liquid ingredient, I don’t think I can call them
Belgian anymore, but regardless of what they are called, they turned
out to be really good.
For about 8-10 small waffles (the book says that it serves four but it barely served two in my opinion)
- Flour – 1 cup
- Sugar – 2 tablespoons
- Salt – 1/4 teaspoon
- Dry active yeast – 1/2 teaspoon
- Kefir (or Buttermilk) – 1 cup
- Butter, melted and still warm – 45 g (3 tablespoons)
- Vanilla extract – 1/2 teaspoon
- Eggs, separated – 2 large
- Cream of tartar – a pinch (optional)
- Oil for the waffle-iron
– In the evening, in a large bowl mix together the flour, sugar, salt and yeast.
– In a small pot warm the buttermilk (kefir) until it reaches 40C
(a little bit warmer than body temperature if touched with a finger).
– Add the melted butter and vanilla extract to warm buttermilk and mix.
– Add the buttermilk mixture to the dry ingredients and mix well until a smooth batter forms.
– Cover the bowl with a plastic wrap and leave in a cool room for a night (not the fridge).
– In the morning, mix in the egg yolks into the batter.
– In a separate clean bowl whip the egg whites with a pinch of cream of tartar until soft shiny peaks form.
– Mix in the third of the whipped egg whites into the batter.
– Carefully fold in the rest of the whipped egg whites into the batter, trying not to deflate the egg whites too much.
– Generously oil the waffle-maker and cook the waffles according to the manufacturer’s instructions.
– Serve with maple syrup.