Belgian Waffle

Weekend Waffler—I can call myself one despite the fact that I didn’t even grow up eating waffles. I didn’t know about their existence until much later in life and time, when I stumbled upon Eggos, the frozen boxed kind. This was during a time when I moved to the United States and wanted to try out every new food that met my eye. And why not; I had landed in a  place where they had isles and isles of just cereal boxes, and I had come from a place where cereal meant only one kind, ”corn flakes” and only one brand. This melting pot of a place had a plethora of food that I had never imagined before, and I wanted to experience it all. I call it my food awakening: the pursuit of all things food,the threshold of my love for all things flavory. The American landscape did indeed expand my food horizon.

When I discovered the waffle iron during one of my supermarket sojourns and decided to bring one home, I knew I was up for something good but never realized that I would become a weekend waffler until I uncovered the classic yeasted overnight waffles. I mean this recipe is a genius, it requires stirring together a few ingredients before bed and adding a couple more in the morning. This is no more difficult than following the instructions on the back of a box—easier for me because I hate opening any kind of package, especially in the morning. I would rather mix in a few ingredients than try to tear open a plastic bag full of powder, and I want to start my mornings on the right note with the things I love to do. I love making and eating these waffles on a nice Sunday morning.  These waffles turn out almost always delicate and crisp at the surface and fluffy inside, with a yeasty, savory tang that goes well with pure maple syrup and topped with any kind of fruit.

The fact that I can mix in the batter even in my sleep is a testimony to the fact that making these waffles is simply effortless. Here’s how I get everything  started.

Instructions for the night before:
	The night before, I dissolve sugar in lukewarm water in a large bowl (the batter will rise enormously).
	I then mix in 1 tablespoon of yeast, and let it stand for 5 minutes.The yeast will dissolve and the mixture will start to foam, which tells the yeast is active.
	Then I stir in the warm milk, melted butter, honey, vanilla, and salt.  I whisk in the flour until the batter reaches a smooth consistency. I cover the bowl with a plastic wrap and allow it to sit overnight at cool room temperature.

Instructions for the morning:
	The next morning , as the waffle iron heats , I beat two eggs together with the baking soda and whisk them into the batter until combined.
	I pour just enough batter to cover the grids of the iron, close it and cook until the waffles are golden brown.

Inspiration: Marion Cunningham’s Yeasted Waffles