The twins came and visited us this last weekend. So much fun, but I had no idea two eleven year olds could have so much energy. When I asked them what I should make for breakfast they shouted "waffles with whipped cream and strawberries!" Then Georgie added "and raspberries." I looked up a ton of recipes, and it turns out waffles are yeasted. Who knew? I was exhausted, and needed quiet Saturday night at 11. Most have a batter made, it rests for an hour at room temperature and then gets popped in the fridge overnight. I could not cope. It was all too much, and my mother felt the need to sign us up for the Red Robin Royalty card. Yes, we have scraped the bottom of the barrel. So, joann, in an effort to redeem herself, found this recipe that can be made day of. No yeast, but you do have to whip egg whites into meringue. I was grateful, but still unwilling to forgive her for the Red Robin incident. This recipe come from Let's Do Brunch from Brigit Binns. I have plans of cooking my way through this one every time my nieces visit. All waffles were eaten, so my picture is of an Eggo waffle. Or as I call it, a stunt waffle since the waffle stars were busy and unable to perform.
vanilla bean Belgian waffles
1 1/2 cups whole milk
1 vanilla bean split lengthwise
2'pints blueberries or strawberries
7 tbs sugar
Canola for the waffle iron
3 large eggs, separated
1/2 cup butter melted
1 3/4 cups flour
2 tsp baking powder
1/4 tsp salt
Whipped cream for serving
In a small saucepan, heat milk until bubbles form around the edge of the pan. Remove from heat. Using the tip of a knife scrape vanilla seed into the pan. Add pod and let sit for 30-60. (I did not have a vanilla bean. I used a few teaspoons of vanilla extract.)
While cooling, slice strawberries and add four tablespoons of sugar. Use a pastry brush dipped in oil and brush the waffle iron.
In the standing mixer whip egg whites until soft peaks form, three minutes. Add the remaining 3 tablespoons of sugar and whip until you get firm peaks, 2-3'minutes. Take the vanilla pod out of the milk and pour into bowl. Add melted butter and egg yolks.
Add flour, bake powder and salt to the milk and egg mixture. Stir until just combined. Gently fold in the egg whites.
Ladle the mixture into your waffle iron. Your nieces will yell that it is smoking, but nope, steam. When the steam is no longer escaping from the edges, they are done. They cool fast so pop them in an oven at 200 until serving.
Side note: I HATE frying bacon. You stand there and get splattered. Grossness. Place a cooling rack (like the one you use for cookies) over a baking sheet with edges. Heat oven to 400 and place bacon on cooling rack. Stick the whole thing in the oven and in about 20 minutes, wonderful crisp bacon with no burns on your hands.
