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Author Notes: Growing up on a small farm in Washington State, Saturday was a work day, spent selling our produce at the Farmer's Market in the spring, summer and fall. Sunday, on the other hand, was a lazy day, a day to kick back, relax, listen to the CBC, and gorge ourselves on berries and cream and yeast waffles that my father cooked using a special, old-fangled waffle iron designed to fit over the fire box of our wood burning cook stove. The cream was heavy and flavored only with vanilla, the fruit whatever was in season--strawberries, raspberries, and the odd tayberry, loganberry or wild blackberry.
Now that I live in big bad Brooklyn, 3000 miles away from my little island home, I make these fluffy golden waffles on an electric iron scavenged from my boyfriend's father's basement. Not quite as good as when my Dad makes them--and I think they could do with just a touch of woodsmoke for flavoring--but pretty dang tasty nonetheless!
Serves 3 or 4
cup lukewarm water
tablespoon active dry yeast
cups lukewarm milk
cup melted butter or oil
cups whole wheat pastry flour
eggs, lightly beaten
- Hint: If you don't have whole wheat pastry flour, you can use all purpose flour. Maybe use just a little more and be very careful not to over-beat it.
- Instructions from my Dad: "Place water and yeast in large bowl and let stand 5 min. Add milk, butter or oil, salt and sugar. Beat in flour and eggs, do not over-beat. Batter will be thin. Set in a warm place until it just begins to rise, about 15 min. Cook in a preheated, oiled waffle iron.
- "The waffle iron temperature is very important. Too cool and it will stick. Too hot and it will burn and stick. The batter should sizzle nicely and begin to bubble as soon as it hits the iron. A little butter works well to oil the iron.
- "Good luck. I haven't made these for a while. I'm getting hungry just thinking about them." Me too!