Birthday’s are meant to be fun right! So as the early riser in the group, and always willing cook, I got up to make sure Sarah opened her eyes and nose to the smell of fresh waffles. It may sound strange, but Sarah actually dislikes most things in the same morning category (ie, french toast, pancakes), so waffles are an easy choice. The main problem with this, is that I did not come from a waffle family. Which meant I spent a few minutes wiping sleep from my eyes and trying to see what my growing collection of cook books could tell me.
Pulling out the tome that is Mark Bittman’s, How to Cook Everything, I found a delicious sounding recipe. The down side…it required an overnight fermentation. After flipping the page, I discovered a recipe that could be made in a jiff. *wipes brow* A quick scan of the fridge (I should have planned his better) and I found everything I needed. Well, almost everything. I did make a substitution with the milk as I decided to incorporate vanilla yogurt and you know I had to toss in some vanilla and cinnamon. On top of that, I included banana in the last batch a la Jack Johnson.
I was pretty impressed with the recipe. It was a bit too stiff at first, which was an easy hiccup to fix as I just added more milk for consecutive rounds. The little machine was quick too remind me of my crazy ladling, as it oozed batter on to the counter in the first few minutes. Oh and, while the recipe might say 4-5 minutes, I ended up cooking these bad boys for almost 20. I tried to pull them earlier but they just weren’t done. All in all, I think it was a birthday breakfast success. So much so, that Sarah’s sister who is visiting from England, came by and enjoyed some extras!
Adapted from Mark Bittman
2 cups all-purpose flour
½ tsp salt
2 Tbsp sugar
1½ tsp baking soda
1¾ cups vanilla yogurt
½ cup milk
2 eggs, separated
4 Tbsp butter, melted and cooled
1 tsp. vanilla extract
Spray or brush the waffle iron lightly with oil and preheat it.
Combine the dry ingredients. Mix together the liquid ingredients, reserving the egg whites in a separate bowl.
Beat the egg whites with a whisk or electric mixer until they hold soft peaks. Fold them gently into the batter.
Spread ⅓ cup batter onto the hot waffle iron and bake until done, usually 3 to 5 minutes. Serve immediately or keep warm for a few minutes in a low oven.
*I topped the waffles with fruit that I warmed and softened, as well as a fresh dollop of yogurt.