wonderful waffles

Never

in my life 

have I enjoyed waffles

quite so much.

And I've always enjoyed waffles.

But

these waffles.

These waffles are amazing.

They are almost as good leftover - warmed in the toaster.

I got the recipe from a book

that was more of a memoir than a cookbook

but it did have a recipe included with each chapter.

I'm not linking to it, 'cause I don't really recommend the book.

Just the waffle recipe.

Have I mentioned that the waffles are incredible?

Oh.my.goodness.

What?

You want me to share??

Oh, okay.

Needless to say, I tweaked it just a tad.

I should also mention

there is one tiny flaw to these waffles

which I have chosen to overlook

since I haven't manged to correct it.

We normally eat leftover waffles

straight

as in 

straight out of the fridge

or even freezer,

but these waffles taste absolutely nasty plain.

But with maple syrup?

They are divine.

Add whipped cream;

you'll think you've died and gone to heaven.

Amazingly Wonderful Waffles

½ c. warm water

1 pkg. active dry yeast (2  1/3 tsp)

2 c milk, warmed

½ c. butter, melted (I use ½ coconut oil, ½ butter)

1 TBS honey

1 tsp salt

2 c. whole wheat flour (I use soft white)

2 eggs, beaten

½ tsp baking soda

Use a large mixing bowl; the batter will rise to double. 

Put the water in mixing bowl and sprinkle in yeast.
Let stand 5 minutes or so.

Add milk, butter, honey, salt, and flour to the yeast and beat until smooth.

Cover bowl with plastic wrap or towel and let stand overnight at room temp.

Just before cooking waffles, add the eggs and baking soda and stir till well mixed. 

Batter will be quite thin.

Cook on hot waffle iron using a scant 1/3 c. per grid.

(Do not use Belgian waffle maker - use the type that makes 4 waffles)
Bake until crisp and golden (for my waffle iron it takes 4:44)    

I usually make a double batch and have plenty of leftovers;

last time I made them, I just did 1 1/2 batches

and we ate every single one.

~

I think I know what we're having for breakfast tomorrow...