I wanted to make some yeasted overnight waffles which Deb from Smitten Kitchen says are the best. But last night at 8:30 I was so exhausted that I decided to go to sleep. 3 hours of restless tossing and iPhone pinterest photo searching found me still awake. I finally was able to go to sleep around 11:30 and then was woken by my toddler at 3am. A toddler who refused to go back to sleep again until 5am.
And so it was a bleary- eyed sleep-walking version of myself who made waffles this morning. But even half-functioning it only took me 12 minutes from the time I looked up the recipe till the first batch went on the waffle iron.
Hence Bisquik's bane. Why on earth would you make waffles from a yellow box when you can make the most delicious ones free from preservatives and packaging? Here is the recipe to deliver you and your family from yellow box bondage.
1 3/4 cup flour (white or white spelt)
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 3/4 cup milk (not skim)
1/2 cup vegetable oil or olive oil
1 teaspoon vanilla
2 eggs, separated
Preheat the waffle iron. Whisk the dry ingredients together in a large mixing bowl. Measure out the milk in a 4-cup measuring cup (or pour into a small mixing bowl), and add the yolks, oil and vanilla. Whisk together until well combined. Make a well in the center of the dry ingredients and dump the milk mixture in, whisking until thoroughly combined.
Put the egg whites into a medium bowl and whip by hand or beat with a mixer until soft peaks form. Fold this mixture into the batter. (you can skip this step and just add the whites in with the yolks - makes one less step and only a slightly inferior texture. The whipped egg whites do make the waffles light and airy when folded in properly.)
Spoon the batter into the hot irons by the 1/3 or 1/4 cupful (depending on your iron). Cook until steam stops rising from the sides. Keep in a warm oven or eat them as they come off. Serve with maple syrup and a dusting of powdered sugar.