This is my Sunday favorite: with bacon, maple syrup, and avocado for a savory twist, or sweet with caramel, whipped cream, and pecans. Alternatively, enjoy it simply with melted butter, cinnamon, and sugar. You can also enhance it with blueberry, raspberry, or strawberry chunks directly in the waffle iron. A brunch essential, and you can even freeze the waffles to reheat them in the toaster later.
INGREDIENTS
- 500g flour
- 150g butter
- 4 eggs
- 1L milk
- a pinch of salt
- 20g baker's yeast
- Vanilla or orange blossom extract
PREPARATION:
In a bowl, sift the flour into a well. Crack the eggs into it, add the melted and cooled butter, salt, yeast dissolved in a little warm milk, and the chosen flavor: vanilla or orange blossom.
Whisk the mixture with a sauce whisk, gradually adding the cold boiled milk until the batter has the smoothness and consistency of slightly heavy pancake batter. Let it rest for 1 hour or more in a temperate place.
For cooking, use a silk brush, not Nylon, as it would melt when in contact with the hot mold. Dip it in oil. When the waffle iron is hot, lightly oil both sides, quickly drop the amount of batter, about 3 tablespoons. Close the waffle iron, turn it over so that the batter spreads well. Let it cook for 3 to 5 minutes.
Serve the waffles sprinkled with powdered sugar or spread with honey. For those with a sweet tooth, add whipped cream, fresh fruits, and coulis or maple syrup, caramelized pecans.
Bon appétit!