The allure of a famous recipe
“Gradually a perfectly natural thing happened.”
East of Eden, John Steinbeck
Inspiration
Weekend mornings are made for Marion Cunningham’s yeasted waffles. With an easy prep the night before the batter can be finished while the waffle iron heats in the morning. I have made the recipe so many times that I now take short cuts, deviating from her famous recipe. Adding an extra half cup of flour to the original recipe makes a thicker waffle that still has the famous crispy exterior yet has a soft, pillowy inside. Simply voluptuous breakfast material. For the original crispy thin waffle, make a thiner batter with a total of two cups of flour. The nutty taste of browned butter stands tall in flavor with whole wheat flour and makes an appearance in these waffles. Dissolving the yeast in warm water and warming the milk are just extra steps in the original recipe. Mix cold milk together with the yeast and proceed with the recipe. It yields a batter with the same volume and texture as the original recipe. Make the recipe in a very large bowl as the batter at least doubles in volume. When the eggs and baking soda are stirred into the bowl the next morning a silky smooth batter is waiting for the hot waffle iron.