It's been SOOOO long since I've posted on my blog.
What better way to get back into the swing of things than with a super yum breakfast!
This morning I decided to make a belgian waffle breakfast for me and my hubby.
Thing is, this was not an ordinary waffle breakfast, you see, it was a
breakfast to redeem myself from my last disastrous attempt at making
waffles from scratch.
Everything about the last batch of waffles was sad, and so
unappealing. I mean, it looked like a waffle but boy, it tasted
NOTHING like what a waffle should be. The light, crispy, crunchy
outside was in fact a dense, chewy, tasteless mess. I was really
disappointed and decided to look up recipes on how to make a really
good waffle.
I came upon the yeast waffle, also known as the Belgian or Brussels
waffle. This variety of waffle, because of the use of yeast, is known
to be light, crispy, and airy so this was definitely worth a try. The
potential was there!
My version came out of not having all the ingredients the Belgian
waffle called for but still came out really delicious anyway. I always
think if you're going to cook, you have to be flexible by keeping your
mind open to solutions.
I didn't have milk around so I decided that I would use evaporated
milk which I think has a creamier taste to it. If you don't have
evaporated milk just use 1 /12 cups of regular milk instead.
Try it out!
2 cups Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
1 can of Evaporated Milk
6 tablespoons butter, melted
2 tbs Agave Syrup
3/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
Put all the ingredients into a bowl, stir to combine, and let the
batter sit for an hour on the counter until it starts bubbling.
I used a waffle iron to cook these babies up. Just don't fill to the
edge so you get that nice irregular edge. Top with fruit, icing sugar,
and syrup.
Enjoy!
