waffles

Mary Dougherty

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I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories

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For the last day and a half we have had visitors! Not just any visitors, but family who traveled all the way from Texas. We are just one stop on their long cross country road trip, but it’s a rare thing. You really have to want to be in our area since we live in the country, so you would never drive through unless you came intentionally. Long story short, we were close enough to come visit so we loved having them. Since guests are in town, it’s time to pull out some of the stops (if not all) and one of those is a great breakfast. I came across this waffle recipe through epicurious and was happy to discover the crispest waffles I’ve made. Often times they are bready and soft, but these are light and… crisp! I added them to my list of delicious breakfast foods and while I didn’t end up making them for our family (since we had already made fresh bread to enjoy) I plan to next time. This recipe starts the night before – both a blessing and a curse – you already have the work done, but you have to remember to plan ahead. I hope you enjoy these and this is another vote for putting a waffle iron on your wedding registry.

Raised Waffles

1 pkg active dry yeast  | 1/2 warm water

In a large mixing bowl, pour in water and sprinkle yeast on top, let sit for 5 minutes.

2 c warm milk  |  1/2 c melted butter  |  1 t salt  |  1 t sugar  | 2 c flour

Add above ingredients to yeast mixture and beat until smooth and blended. Cover the bowl with plastic wrap and let stand at room temperature overnight.

2 eggs  | 1/4 t baking soda

Before cooking, beat in eggs and add the baking soda – stir until well mixed. The batter will be thin. Pour 1/2 – 3/4 c into a very hot waffle iron and bake until golden. The batter can keep for a few days in the fridge as well.

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