Beautiful waffles, my favorite slow morning treat. Warm, sweet, their crisp-yet-tender pockets puddled with farm-fresh (whipped!) butter and (real!) maple syrup.
Or maybe not swimming at all; the right kind of waffle is pretty darn good dry, eaten out of hand and on the fly too. And trust me, these are definitely the right kind of waffle.
As much as I love eating waffles, my brief dabbling in making them led me to the conclusion that many things are more delicious when homemade, but waffles aren’t one of them. I never could master that delicate crisp exterior that makes a waffle worthwhile.
Were the waffles holding out because they knew I didn’t enjoy making them? Who knows, but they just never gave me their all. I decided it wasn’t worth the mess, effort or the calories when they were so easy to get at the diner down the street. I made my no-waffle decision years ago, and I’ve never once so much as looked at a recipe for waffles since.
If you’ve been following along, you know I’ve been working my way through Liana Krissoff’s Whole Grains for a New Generation with From Scratch Club’s cook-along book club. And, from my very first riffle through Liana’s book, I was smitten with her recipe for walnut waffles. —————————————————————————————————————–
Wafflemaker, food processor, small saucepan, two bowls, hand mixer, cooling rack, dry measuring cups, liquid measuring cup, measuring spoons… dirty, dirty, dirty.
Now, I will not lie. This recipe exceeds the number of procedures and dirty dishes I’m willing to take on most days. This may not bother you, but ask me to dirty more than one appliance and I consider that a deal-breaker.
So, while I love waffles, and this promised some dreamy results, this recipe sat earmarked, admired, but untried. Until today that is. And guess what?
Not only am I very glad I made these waffles, I will be making them again soon. They are rustic in the very best way, perfectly crispy and delicious. The flavors are deep and rich and plenty (but not too) sweet and the walnuts are subtle.
My local diner can’t even come close to making waffles like this…
The trick of beating the egg whites together with the sugar strengthens the batter so it holds up as you cook one waffle at a time, AND makes the waffles nice & crisp. Oh yes… the secret is revealed.
The whole grains have not a whiff of bitterness and there wasn’t a single sacrifice – I’m eating these waffles because I love them, not because they’re a cardboard stand-in for the waffle I really love…
What’s the other reason I kept coming back to drool over this recipe? It fits perfectly with my quest to fill my freezer with time-saving, extra-ordinary, home-made convenience food. Here’s a link to the printable recipe.
If you’re going to dirty up all those dishes and appliances, do yourself a favor. Do it up big and double the recipe. The waffles freeze very well and you can simply pop them straight from the freezer into the toaster or a baking sheet and heat in a 350° F oven for 15 minutes.
Note: if you’re like me and enjoy your waffles a little on the dark side, take them from the iron before they are as dark as you like when making them for the freezer. Your waffles will continue to brown as you reheat them and the outside may burn before they are warmed through.
What’s your recipe deal-breaker? Is there a special treat that entices you to go for it anyway?
More delicious things I learned from Liana Krissoff: