Sunday, August 21
Got a new, tiny waffle-maker and needed a recipe without eggs so I could scale it *way* down for just me. Found several and then I riffed on one. The resulting waffles were good!
Brought all the toppings to the table: maple syrup, wildflower honey from Bloom Ranch, arbiquina olive oil from Adam's Ranch, butter (of course), sliced nectarine from Tenerelli Farms, but the classic model of butter and syrup in moderation delivered the taste I craved. So good.
The recipe I started with is from Mommy's Home Cooking.
140 grams all-purpose flour (use the flour of your choice or make a blend)
2 tablespoons non-diastatic malt powder*
1/2 teaspoon baking soda
1/2 tablespoon baking powder
Pinch of salt
1 cup buttermilk
2 tablespoons unsalted butter (melted)
Whisk together the dry ingredients. Stir together the wet ingredients. Combine wet and dry lightly. No need to blend or beat this batter.
Rest the batter for 10 minutes while heating the waffle iron and prepping the toppings.
Cook per your device's instructions. The waffle is probably done when it stops emitting steam but give it another several seconds on the iron to brown and crisp.
Eat the first naked waffle standing at the counter to assess flavor and texture. (These calories are in service to the meal, so they don't count.) Adjust ingredients and method to achieve your ideal waffle. This may take several sessions.
Even this small batch was more waffles than I could eat. I'll cook the rest and freeze them following Oriana's advice.
*Non-diastatic malt powder substituted for sugar because I prefer a more savory waffle and it helps with browning (I think). And because I have malt left over from a bread making project so I'm always looking for opportunities to use it. It's delicious.