This week's SMS recipe, Raised Waffles with Warm Brown Sugar, was chosen by Lauren of Fried Pickles and Ice Cream. I had never tried yeasted waffles before so I was very much looking forward to making these. We got home from our trip last night. After a stop to the grocery store to get the ingredients I needed, I made the waffle batter. Although this was possibly the easiest recipe in the book, I managed to mess it up in so many ways. I'll spare you the *full* details of all my missteps but here are a few. I intended to make half the recipe and ended up having to make 1.5 times the recipe because I accidentally doubled the very first ingredient in the recipe; the water. I also didn't read the instructions carefully enough and so I added the eggs right away. After an hour or so, I decided that it wasn't a good idea to have raw eggs sit at room temperature for 8+ hours, so I put the batter in the fridge. I re-read the instructions and noticed the eggs needed to be added right before making the waffles. Bottom line: don't cook or bake on the day you return from vacation!!!
Waffle batter after an overnight rest in the fridge
Baking the waffles in the waffle maker
Made a Moroccan-style (yeasted) pancake; cooked on one side only. Aren't those holes pretty? Plenty of room for syrup or honey to soak in.The good news is... the waffles tasted great!! After all my mishaps with this recipe, I decided not to make the brown-sugar-bananas. I served them with maple syrup and my friend's homemade apple butter. Beverage of choice for us in the morning is mint tea, made with homegrown mint. I froze leftover waffles.
Despite the mishaps, breakfast today was a big success!Final thoughts/tips:
- The waffles tasted great. They were light, crispy on the edges and soft in the middle.
- Used instant yeast which I added to the dry ingredients. Using instant yeast eliminates the proofing step required for active dry yeast.
- Added about 2 tsp of ground cinnamon to the batter for some flavor.
- Although I made 1.5 times the recipe, I used only 8 Tbsp of butter.
- Used 1/3 all-purpose flour and 2/3 bread flour.
- Thanks to Lauren for picking another great SMS recipe. You can find the recipe HERE.
- Don't forget to check out what the other SMS bakers thought of this recipe.
YUM sounds good. I added cinnamon too! I think it adds of bit of oomph to it.
ReplyDeleteOoh, neat. Waffles and pancakes!!! I've never seen Moroccan pancakes. They look delish.
ReplyDeleteIm glad they turned out good for you even with all the mishaps! They look great and the Moroccan pancakes sound good too!
ReplyDeleteWelcome hope. Your vacation sounds like it was fun.
Welcome back from vacation! So glad you decided to jump into baking and make the waffles. Sounds like they were a hit despite the initial problems :)
ReplyDeleteThanks for stopping by my site! I have not tried the apple bundt you mentioned so I can't comment on how it is. That said, I looked up the recipe and it sounds amazing! You'll have to let me know if you give it a shot.
Not sure which recipe you used but all too sure I did the exact same thing with a similar/same? recipe! Upon discovering that the eggs should be added just before baking I didn't risk to let the batter rest and baked after only one hour....complete disaster! Happy yours worked out allright after all
ReplyDeleteI posted the recipe on my blog for you!
ReplyDeleteHanaâ: here is mine; it's a Marion Cunningham recipe: http://bakemyday.blogspot.com/2007/08/weekend-cook-book-challenge-in.html
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