January 8, 2016
I’m crazy about my vintage cast iron waffle maker. (Not pictured.) It’s turned out perfect waffles for 40 years. It barely needs cleaning. And it makes heart-shaped waffles that are, frankly, adorable.
My most satisfying breakfast ritual begins with hauling the huge base – it must weigh at least five pounds – up to my stovetop. When the pan begins to sing with heat I cover it with Fannie Farmer’s yeast-raised waffle batter, carefully close the top, and wait. When the top rises just a bit I turn it over and wait some more. The truth is that my well seasoned griddle cooks waffles almost as fast as my family can eat them – which is very fast indeed. They are always gone too soon. The only catch? My little Jotul waffle iron is no longer made, and the last one I found on Etsy cost way too much.
But I’ve just found a great buy on a humble version of my stovetop wonder. It has no base. The triangles aren’t hearts. But it’s also 24 bucks, and pure cast iron. And just to encourage you, here’s the time-honored Fannie Farmer Recipe, which makes light, crisp airy waffles that nobody can resist.
Fannie Farmer’s Yeast-Raised Waffles
Sprinkle 1 package of dry yeast over a half cup of warm water in a large bowl and wait for it to dissolve.
Meanwhile melt a stick of butter, add 2 cups of milk and allow it to just gently warm up. Add it to the yeast mixture.
Mix a teaspoon each of salt and sugar into 2 cups of flour. Add this to the liquid and beat until smooth.
Cover the bowl and let it stand overnight at room temperature. In the morning beat in 2 eggs and a quarter teaspoon of baking soda, stirring well. Cook on a very hot waffle iron until crisp on each side.
This makes about 8 waffles, and will keep for a few days in the refrigerator.
Note: If you want to make waffles the same morning you make the batter you can speed up the sponge process. Place the covered bowl with the yeast mixture in a larger bowl of warm water for an hour, or until doubled, and proceed with the recipe.
Categorised in: Bread/eggs