Chanterelle’s Breakfast Waffles
This recipe makes by far and away the tastiest, fluffiest waffles I have ever had. It is adapted from a recipe that originally appears in one of my favorite cookbooks Staff Meals from Chanterelle by David Waltuck. The french toast, pancake, and spiced maple syrup recipes in this book are all as fantastic and worth the price of the book all on their own.
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- 1 package active dry yeast (Hefe)
- 1 tablespoons sugar
- 1/2 cup (125 mL) water
- 1 3/4 cups (400 mL) whole milk, at room temperature
- 2 cups (300 g) all-purpose (Type 550) flour
- 1 teaspoon salt
- 6 tablespoons (90 g) unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon baking soda
- Vegetable oil spray, for the waffle iron
- Unsalted butter, for serving
- Maple syrup, for serving
- The night before, place the water in a medium bowl, then sprinkle the yeast and sugar over it. Let it stand about 5 minutes until the yeast gets foamy. Add the milk, flour, and salt and mix well to blend, then stir in the melted butter. Cover and refrigerate overnight, or let sit at room temperature for at least 1.5 hours and at most 6 hours.
- If you want to serve every one at one time, preheat the oven to its lowest setting (50°C usually).
- When you’re ready to make the waffles, in a small bowl, beat together the eggs and baking soda, then mix them into the batter.
- Heat the waffle iron and bake your waffles as usual.
- If serving all at once, place the waffles on a tray in the oven as you finish making them. The waffles should be eaten as soon as possible after baking. Serve them with butter and maple syrup.
Makes 6 large or 10 small waffles, depending on the size of your waffle maker.