The allure of a famous recipe
“Gradually a perfectly natural thing happened.”
East of Eden, John Steinbeck
Weekend mornings are made for Marion Cunningham’s yeasted waffles. With an easy prep the night before the batter can be finished while the waffle iron heats in the morning. I have made the recipe so many times that I now take short cuts, deviating from her famous recipe. Adding an extra half cup of flour to the original recipe makes a thicker waffle that still has the famous crispy exterior yet has a soft, pillowy inside. Simply voluptuous breakfast material. For the original crispy thin waffle, make a thiner batter with a total of two cups of flour. The nutty taste of browned butter stands tall in flavor with whole wheat flour and makes an appearance in these waffles. Dissolving the yeast in warm water and warming the milk are just extra steps in the original recipe. Mix cold milk together with the yeast and proceed with the recipe. It yields a batter with the same volume and texture as the original recipe. Make the recipe in a very large bowl as the batter at least doubles in volume. When the eggs and baking soda are stirred into the bowl the next morning a silky smooth batter is waiting for the hot waffle iron.
One of the nicest things about real maple syrup is the subtle sweetness that doesn’t overpower other flavors. Smooth and sweet it elegantly drapes across the figs and enhances their sweet floral flavor, intensifying into irresistible when roasted. They best part of roasting figs may be the sticky mauve juice that mingles with the warm maple syrup at the bottom the bowl. Make sure and pour all that sweetness over the warm waffles. Leftover figs can be refrigerated and served with yogurt or ice cream and are worthy of being scooped with a spoon at snack time. If there are any leftover waffles they can be frozen and popped in the toaster when ready to use.
|Maple Roasted Figs|
- Heat the oven to 425°.Cut the stems off the figs and then cut them in half lengthwise. Place the figs cut side up on the prepared sheet pan and brush the tops with maple syrup.
- Roast the figs for 10-15 minutes until they glisten with juice and syrup and they begin to slump, but have not collapsed. Serve warm or cold.
|Yeasted Waffles with Whole Wheat|
|2-1/2C||milk (2% works well)|
|2-1/2t||active dry yeast (1 package)|
|1t||fine grain sea salt|
|1-1/2C||whole wheat pastry flour|
- Prepare the browned butter or beurre noisette by melting the butter in a saucepan or skillet with a light colored or shiny interior on medium-low heat. Watch the pan the entire time the butter is browning. At first the butter may sputter as the milk solids cook and the water evaporates. Gently swirl the pan until the milk solids are a warm toasty brown at the bottom of the pan. Remove from heat to cool.
- Add the milk and yeast to a very large bowl, whisking to combine. To the yeast mixture add the cooled butter, salt, brown sugar and both flours. Mix with a whisk until there are no visible lumps in the batter. Cover the bowl with plastic wrap and keep overnight at room temperature.
- Just before cooking the waffles throughly whisk in the eggs and baking soda. Ladle the batter into a heated waffle iron. Bake the waffles until they are toasty brown and crisp. Serve with butter and warm maple syrup. Top with the roasted figs.
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