Monday, January 2, 2012

Best Ever Waffles

Here are our leftover waffles, stacked between coffee filters, ready to go in the freezer for a future breakfast
I am extremely grateful to Molly at Orangette for introducing me to the best waffle in the world. I didn't even like waffles that much before trying this one. But now, this is one of my favorite breakfasts - a favorite of my whole family too. I have made this recipe MANY times, and I have lots of tips and tricks on making it for a family and/or a crowd (see below).  But first, I need to gush about Molly. 

I love so many of Molly's recipes. I have her book 'A Homemade Life', and about 10 recipes from that book have become staples in our house. That's saying a LOT. I LOVE cookbooks. I have many cookbooks. I read them like they are novels.  I try lots of recipes from them (and dislike many.) But if I find even just one or two recipes from a cookbook that are good enough to incorporate into my cooking routine, then I consider it a worthwhile book. Needless to say, Molly's book and blog are among my very favorites. I bet I don't go a week without making something of hers.  She not only has great recipes, but she writes so beautifully. Every recipe comes with a story. I dare you to read one of her recipes and not try it... it's almost impossible to do!

Last year Molly blogged about this 'Winning Waffle', and by the way she described it, I had to try it.  I have borrowed her words from her blog because she PERFECTLY describes these waffles.  Read this and tell me you do not want to make them.  
"Here’s the thing. For me, the Marion Cunningham waffle, the yeasted one, is capital-W Winner. It’s incredibly light and crisp, but the inner crumb is soft, tender, almost custardy. I can’t say enough about that texture. I wanted to eat waffle after waffle after waffle, just for the way it felt between my teeth. It isn’t particularly sweet, which I like very much, and at first appraisal, it can even seem a little salty. But as soon as you pour on some maple syrup, it makes sense: the salt and the sweetness make each other hum. That complexity, plus the complexity brought by the yeast, plus the good hit of butter in the batter, combine to make the kind of flavor that lasts, that hangs around long after the waffle itself is gone. Plus, and this is a big plus, because the yeasted batter requires an overnight rest, you do 90% of the work - which is very easy work - the night before. The morning of, you have almost nothing to do, except make some coffee and turn on the radio and feel pleased that you have almost nothing to do. It’s heaven. It’s the top. I wouldn’t change a thing."

Visit Orangette here for the awesome waffle recipe. Keep these things in mind when you make them:

  • 90% of the prep work is done the night before (awesome if you are not a morning person!)
  • The recipe calls for whole milk. The waffles turn out best if you use whole milk, and do not substitute for a lower-fat version.
  • The waffle batter is really thin. I think a standard (not Belgium) waffle maker works best.
  • The texture of these waffles is part of what makes them so perfect. To keep them crisp and warm, place waffles on a wire rack in a jelly roll pan and keep them in the oven at 200 degrees until ready to serve. (Don't set a hot waffle on a plate! The steam will hit the plate and make the waffle soggy.)
  • If you are on vacation and/or have a house full of people who want waffles but wake up at different times, just make the batter and let each person cook their own waffle. 
  • I serve these waffles to WP alongside a demitasse cup of warm pure maple syrup so he can dip them. For an extra-special treat, I sift powdered sugar on top of the waffles - tastes just like a funnel cake!
  • Do not throw away leftovers! These waffles freeze and reheat beautifully!  I separate mine with flattened coffee filters and store them in a freezer bag. I reheat waffle quarters in a toaster and they taste perfectly fresh. 

This is what the batter looks like once it is complete.  
Because the batter is thin, be careful not to over 'flood' the waffle iron. 
Store waffles on wire racks, in a jelly roll pan, in an oven set to 200 degrees until they are ready to be served.

Happy 2012!


  1. Those look so delicious! Yum!!! Thanks for sharing!

  2. They really are so good, Celani! I hope you like them as much as I do... I've been getting them out of the freezer and having one each morning since I did this post... Yikes!

  3. I can personally vouch for this post that they ARE DEFINITELY the best ever waffles! So excited you shared this recipe Lo! :)