My eminently tasteful wife picked me up a Waring waffle iron for my birthday a few weeks ago. Since that time I’ve been on a bit of a waffle bender trying to get the recipe right, marrying the perfect amounts of crunchy outside with light and fluffy inside. This morning my face found the philosopher’s stone.
1.5 cups water divided
1 packet of dry yeast
3 cups flour
1/4 tsp salt
3 large eggs, seperated w/ 1 egg white extra
1/3 cup sugar
1.5 cups half and half
12 tbl butter
6 tbl vegetable oil
2 tsp vanilla extract
6 pieces of cooked and minced bacon per waffleTake 3/4 cup of warm water and add the yeast and a pinch of sugar. Leave it about 10 minutes until it foams.
Mix flour and salt in a large bowl.
Add egg yolks and 1 of the egg whites and sugar to yeast mixture and blend. Add another 3/4 cup water, half and half, butter melted and cooled, oil and vanilla and mix just until smooth.
Mix the dry with the wet.
Beat the egg whites with another pinch of sugar until stiff peaks. Fold into the batter. Let it stand for about an hour mixing every 15 minutes or so.
Keep your minced bacon on the side and add on a per waffle basis so your idiot friends who don’t eat meat can suffer alone. Use a separate bowl so you can get a very thorough distribution of bacon in the batter.
Top these bastards with some powdered sugar and some sliced fruit. Inject just below the eyelid.