I hate people who are not serious about their meals. -- Oscar Wilde

Sunday, June 26, 2011

Overnight Yeasted Waffles and Buttered Maple Syrup

Om Nomz Hero Note to Self: I want a Mickey Mouse Waffle Iron

The week is hectic and with working out, writing, working and gorging myself on food by the time Sunday rolls around, I am done. My Sunday morning routine is usual, I go for a light jog and workout and I get on going making a simple breakfast. One of my favorites is Waffles is that is designed with wells that hold and soak in awesome syrup. I went through a lot of waffle recipes, ranging from the basic buttermilk waffles to the failed recipes such as a cornmeal waffle. However, the one waffle recipe that has always stood out and that I consistently make time and time again, is from Mark Bittman’s How to Cook Everything. First off, bold statement and second, the recipe stands out to me because of its lightness and for the fact is it also a yeasted waffle. The yeasted batter has that hint of tanginess to it that you find in a buttermilk waffle but the texture of Bittman’s overnight waffle is outstanding. Light, crisp and moist makes you appreciate and give a slight nod to the Belgians for making such a tasty treat. Although prior planning the night before is required, it is a simple recipe and is finished off quickly the next morning. Waffles are designed to be topped and sure you can go just butter or powdered sugar, but you might as well indulge yourself and either slather it with Speculoos (Gingerbread-like spread, think of it as peanut butter’s hot cousin that is nut free) spread, a nice compote or go for the quick extra step and create the Clinton Street Bakery inspired maple butter syrup. I am unsure how they make it, so I took a SWAG (Scientific Wild Ass Guess) a quick tweek and this is what I came up with. Although it is not fat-free by any means, it is Sunday, enjoy yourself before going back to work on Monday half asleep. At least it is…uhh nitrate free?

 Recipes After the Jump!

Overnight waffles

Adapted from How to Cook Everything

Makes 4 to 6 servings


  • 1/2 teaspoon instant yeast
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 cups milk
  • 8 tablespoons butter, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 2 eggs


1. Before going to bed, combined the dry ingredients, then stir in the milk, butter and vanilla. Cover with plastic wrap or a tight-fitting lid and let stand overnight at room temperature.
2. Grease and preheat your waffle iron. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Fold them into the batter.
3. Ladle the batter into the waffle and waffle until light golden brown, 3 to 5 minutes depending on your waffle iron.

Clinton Street-like Buttered Maple Syrup

½ Cup of Butter
½ Maple Syrup- preferably Grade B but all works fine. **
½ teaspoon of Fleur de Sel or Salt
Splash of Bourbon to taste or light buzz

Put a small saucepan on medium heat and melt the ½ cup of butter. Once butter has melted, add in the Maple Syrup. Turn the stove on a low medium heat for a light simmer for about 5 minutes and then add in the Salt and mix. Keep warm until serving and before serving, add in Splash of Bourbon to taste.

**Note Mrs. Buttersworth will not work. Go get some real Maple Syrup…maybe one in a bottle shaped like a Log Cabin

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