Ahhh…Sunday morning. It all starts with the recognition that it is your day. You roll out of bed when you’re ready, no alarm clock to register. Maybe you’ll just lie there a while, let your mind drift over all the possibilities that lie ahead. What luxury. No need to rush. The day belongs to you. Ahhh, maybe just a few more minutes to lie here and …..but wait, what’s that rumble? My body is talking, my stomach is suggesting…oh yes, I’ve got Sunday morning waffles waiting for me downstairs in the kitchen!!! I was so smart and well prepared last night to ensure the glory of this moment! You swing your legs out of bed and voila! Let the morning begin.

The perfect Sunday morning waffle. Named so because you will keep the waffle iron working all morning until you are satisfied. These are so light and creamy and perfect, that it will take quite a few to get you there. Yet, it all must begin the night before. Planning ahead is essential for the yeast to mingle, grow and create the perfect texture-light, moist and chewy. These are not the big, dry, cardboard variety you find all too often—impostors for sure. These are the real deal.

I found this recipe about 30 years ago and have been amazed by how simple and consistent it has been. Margaret Fox, the owner of Cafe Beaujolais in Mendocino, California from 1977-2000  served these waffles to her loyal customers. As ownership has turned over twice since then, I have no idea if they are still on the menu. Since finding this recipe, however, I have come across it several times since in various cookbooks, correctly attributing it to her genius.

As usual with waffles, these are best served with warm maple syrup, and perhaps a sliced banana or two on the side. More times than not, I have ended up standing in the kitchen,  plucking my waffle straight out of the iron, breaking it into quarters, and dipping each portion into the syrup with my fingers. Why bother with a plate? They are best eaten immediately with fingers. Make sure to wash up well before tackling the Sunday paper.

Raised waffles for Sunday morning

makes about a dozen waffles (in an old fashioned 8″ round waffle iron)

This batter is fairy quick to put together. You need to make it in the evening as to be able to enjoy the waffles in the morning.  Choose a large bowl to start as the batter may double in volume.

Put the water in the bowl, sprinkle in the yeast and stir to combine. Add the sugar and let sit about 5 minutes. Place a small saucepan on the stove with the butter to melt it, then add the milk. Heat through until warm, not hot. I don’t have a microwave, but you could use that method instead.

Add the warmed milk and melted butter to the yeast mixture along with the flour and salt. Beat until smooth.

You will be adding the eggs and baking soda in the morning. Cover the bowl with plastic wrap and leave on the counter overnight.

In the morning, just before you’re ready to cook the waffles, add the eggs and baking soda. The batter will be thin. Don’t worry. The waffles will cook up beautifully!

Any leftover batter, hard to imagine, can be kept in the refrigerator for several days.

Bon appetit!

This entry was posted on Sunday, December 27th, 2009 at 8:57 pm and is filed under Raised Waffles. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.