Waffles were a big deal at the little house on Ankeny Street; my mother had a large waffle baker that had a long black ‘fabric-type’ of cord with little gold threads running through it. She would make one very large waffle or 4 individual pieces could be torn apart and shared; butter, jam or maple syrup was passed around the table and we were convinced we were the luckiest kids on the street.
Most often waffles were reserved for weekend breakfasts but occasionally we’d also have them for dinner. Nothing fancy, waffles were whisked together using the recipe on the back of the Bisquick box; once mixed, the batter rested for about 15 minutes and then poured into that screaming hot waffle iron. 10 minutes later, steamy hot, golden brown waffles appeared.
The little house on Ankeny Street is but a distant memory but waffles are still a big deal in this house; my mother’s waffle baker long gone, I had been looking for a Belgian waffle baker that would produce light, yet crispy waffles and if possible, made more than one at a time. KitchenAid was kind enough to send me their Waffle Baker to use and I will say that this is one gorgeous countertop appliance. Seriously.
Some of the features include: waffles bake at a constant temperature and waffle browning is controlled with a baking timer, the non-stick plates wipe clean with a damp cloth or paper towel and it makes two 7-inch waffles at a time in less than 5 minutes. It is a dream. And if by chance you have leftover waffles, these freeze well and can be reheated in a toaster oven – making weekday waffles super easy!
Take a peek at a recent Sunday morning in our house:
KitchenAid has graciously offered to send one Smith Bites reader a Waffle Baker of their own; simply ‘like’ Smith Bites on Facebook and leave me a comment on your favorite waffle topping – that’s it and you’re entered! If you’d like extra entries you can:
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Entries will be accepted until Monday, August 27 at noon EDT. One winner will be selected and notified via email; winner will have 48 hours to contact me or another winner will be chosen. Please make sure to leave your contact info on the comment form but do not leave in your actual comment for others to see.
Full Disclosure: KitchenAidUSA provided me with a Waffle Baker free of charge; however, all opinions are strictly my own.
GLUTEN-FREE BROWN-BUTTER YEAST WAFFLES
Ever so slightly adapted from A Baking Life
Makes approximately 4, 7-inch Belgian waffles
NOTE: You’ll note that in the video piece I didn’t brown the butter, but found that after I’ve made these at least 5 times (I seem to have an addiction!) we really love the extra nuttiness brown butter adds to the flavor of these waffles – highly, highly recommend you give it a try!
- 245 grams Tara’s gluten-free pastry flour **(see note below)
- 25 grams gluten-free millet flour
- 1 teaspoon psyllium husk
- 1½ teaspoons rapid rise yeast
- 12 fluid ounces whole milk
- 6 Tablespoons unsalted butter, melted to brown-butter and cooled
- 2 tablespoons real maple syrup (we use grade B)
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2 large eggs, lightly beaten
- In a small bowl, whisk together the pastry flour, millet flour, psyllium husk powder and yeast; set aside
- Heat the milk to 115 degrees; pour into a large mixing bowl and add browned butter, maple syrup, vanilla and salt. Mix well and allow to cool to lukewarm
- Add the eggs and flour mixture. Stir to combine, but stopping just before the batter is completely smooth.
- Cover the bowl with plastic wrap and let the batter rest on the counter for 45-minutes to an hour
- Batter should begin to bubble and rise; refrigerate, covered with plastic wrap, overnight (this really helps to develop that yeasty flavor!)
- The next morning, make waffles according to manufacturer’s directions
**This pastry flour mix is the golden key to light, fluffy, yet crispy waffles! Follow the link for Tara’s recipe – it is a must
© 2012, Debra. All rights reserved.