Our first mission for Rolling Pens was to find a waffle recipe we could use as a base for sweet, savory, and everything in between. The winning recipe was one we can adapt to our ever changing mood. We used simple ingredients, things we had on hand. Nothing fancy. We served our waffles with a whipped honey cream cheese covered in a basil strawberry sauce but the topping combos can be easily adjusted. Think lavender and blueberry sauce or fresh lemon curd on ricotta. The six college boys we fed assured us our adapted waffle recipe was a home run.
Simple Old-Fashioned Waffles
1.5 cups milk
1 packet active dry yeast
2 tablespoons granulated sugar
2 cups all purpose flour
3 large eggs, separated
7 tablespoons unsalted butter, melted
Pinch of fine sea salt
+ First things first, heat two tablespoons of milk until it is lukewarm. Mix it with the sugar and yeast in a small bowl and set it aside for five minutes until frothy.
+ Pour the flour into another medium sized bowl. Add the yeast into a well you form in the center of the bowl. Mix the yeast and the flour together. Slowly stir in the remaining milk, egg yolks, melted butter, and salt. Stir until the mixture forms a smooth batter.
+ In another bowl, whisk the egg whites. We used an electric hand mixer for this. Whisk until the whites are stiff. After, fold into the batter. Cover up the batter and let it sit at room temperature for 30 minutes. Toss that batter on the waffle maker and prepare yourself. It's about to get good.
Whipped Honey Cream Cheese
1 container of cream cheese
2 tablespoons of honey, we used some basil & mint infused honey Catharine made
Whip it, whip it real good.
Strawberry Basil Sauce
16 oz of strawberries (fresh or frozen, we used frozen)
sugar and honey, to taste
1 handful of fresh basil, chopped