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!
