I survived last week’s kitchari fast…barely. I was doing fine until Friday when I just couldn’t fathom eating another bowl of dahl. But the promise of waffles got me through the last day of a four day mono-fast. I’d been wanting to make these waffles since Ruth Reichl posted the recipe to her blog late last year.
I’m not usually drawn to waffles. In fact, I usually steer clear of them on brunch menus, often passing them up for a higher protein dish. But a new waffle iron that turns out these adorable little guys, coupled with my curiosity in using a yeast batter, put these waffles in the forefront of my brain for months.
Friday night as I warmed my last serving of kitchari, I also prepped the batter since it has to rest overnight, tossing half of a vanilla bean into the mix to appease my sweet tooth that had been deprived of sugar for a week. Perfectly sweet, light and crispy waffles isn’t a bad way to start a Saturday and seems to be the perfect way to break a fast. This recipe is such a treat and will certainly be in the rotation for my Breakfast for Dinner supper club gatherings at City Grit throughout the winter.
- 1 package dry yeast
- ½ cup unsalted butter
- 2 cups reduced fat milk
- 1/2 vanilla bean, sliced open
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 2 eggs
- 1/4 teaspoon baking powder
- Sprinkle 1 package of dry yeast over a half cup of warm water (between 100-110 degrees F) in a large bowl and wait for it to dissolve.
- Meanwhile melt the butter in a small saucepan over low heat. Add the milk, scrape the seeds from the vanilla bean into the pan, and add the bean pod.
- Allow the mixture to gently warm and add it to the yeast mixture.
- In a separate bowl, mix salt and sugar into 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 the eggs and baking soda, stirring well.
- Cook on a very hot waffle iron until crisp on each side.
Notes: This recipe needs to be started at least 12 hours before you want to make it. After whisking in the egg and baking soda, you can store the batter in an air tight container in the fridge for 2 days.
What you’ll need: A large bowl, a small saucepan, a small to medium bowl, and a waffle iron.
What you want to know: Because everyone has different sizes of waffle irons, I thought it would be easier to give you the nutritional breakdown for the entire recipe – 1955 calories, 102 grams of fat, 57 grams of protein, 207 grams of carbs, and 10 grams of fiber.
- 1 envelope active dry yeast
- 1 cup minus 1 Tablespoon lukewarm (105 – 115 degree F) water
- 2 cups plus 4 Tablespoons All-purpose flour
- 1 teaspoon salt
- Fresh Rosemary
- White Truffle Oil
- Kosher Salt
- In a small bowl, sprinkle the yeast over the water. Let stand until foamy, about 10 minutes.
- In a food processor, combine the salt and flour. With the machine running, scrape the yeast through the feed tube and process until dough forms a ball.
- Knead the dough by pulsing 20 times
- Spray a large bowl with nonstick spray; place the dough (which is really sticky) into the bowl and cover loosely with plastic wrap. Let dough rise until it doubles in volume, about 1 hour.
- Flour your hands and punch down dough. Form the dough into a ball. Place it on a non-stick baking sheet and press into a 10 inch circle.
- Cover loosely with plastic wrap and let it rise in a warm, draft free place until is doubles in volume about 30 minutes. (I usually turn the oven to 350 degrees and place the dough on top of the stove to make sure the environment is warm enough for it to rise.)
- Heat oven to 425 degrees. Make dimples in the dough with your fingertips; brush the dough with truffle oil and sprinkle lightly with salt. Place between 10-12 rosemary sprigs into the dough between the dimples.
- Bake on center rack in over until browned, about 20 minutes.
Notes: This is an adaptation to a Weight Watchers recipe. Without the truffle oil, it is 2 points for 1/12 of the loaf.
- 2 cups all-purpose flour
- 1 Tablespoon sugar
- 1 Tablespoon baking powder
- 1 1/4 teaspoons kosher salt
- 1 stick unsalted butter, chilled and diced into 1/4 inch pieces
- 2/3 cup heavy cream, plus 1 Tablespoon for brushing
- 1 cup grated White Cheddar Cheese
- 1 Tablespoon chopped fresh chives
- Freshly ground peppercorns
- Heat oven to 425 degrees
- In a large bowl, combine the flour, sugar, baking powder, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs
- Stir in 2/3 cup cream. Add Cheddar and chives and use your hands to combine; the dough should be crumbly.
- Knead the dough a couple of times until it comes together and gently pat it into a ball
- Flatten slightly into a 1-inch thick disk. Slice into quarters, then cut each quarter in half
- Transfer to a baking sheet lined with parchment. Brush the tops with remaining cream and sprinkle with freshly ground pepper
- Bake for 20-25 minutes until golden
Notes: The recipe above makes eight, large scones. I like to make these into smaller scones. The easiest way to do so is to split the dough four ways before patting it into a ball. Create four balls and cut into fourths after flattening. Also don’t substitute for the heavy cream. It doesn’t come out the same! (I’ve tried)
Melissa was kind enough to work on the Grits and Cheese Biscuits Recipe! I’m going to try her recipe this weekend! Thanks, Melissa!
Recipe for Grits and Cheese Biscuits
Makes 16 miniature biscuits
- 3/4 cup all-purpose unbleached flour
- 1/4 cup quick cooking grits, uncooked
- 2 teaspoons baking powder
- 2 teaspoons flax meal (finely ground flax seed)
- 3/8 teaspoon salt
- 1/4 cup unsalted organic butter
- 1/2 cup finely shredded Mexican-blend cheese
- 1/4 cup, plus 1 tablespoon fat-free organic milk
- 2 tablespoons unsalted organic butter
- 1 clove garlic, minced
- Preheat oven to 375ºF. Combine the flour, grits, baking powder, flax meal, and salt. Cut in butter until mixture resembles course crumbs.
- Stir in cheese. Add milk, mixing just until dry ingredients are moistened.
- Shape dough to form a ball. Roll out dough to form 8-inch square.
- Cut dough into four 1-inch wide strips; cut each strip crosswise into 4 pieces.
- Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 9 to 12 minutes or until golden brown, brushing biscuits with melted butter and garlic 2-3 times during baking.