Correction: In the September issue of YAM magazine, we mistakenly advertised our Le Creuset stainless steel roasting pans as induction cooktop compatible. This is incorrect.
We apologize for the error.

Community Recipe Box Feature: Cloud Waffles

Well, here's another fabulous recipe shared to the Penna Community Recipe Box! This recipe for lovely fluffy waffles was submitted by Connie Dunwoody. The quantity of waffles seems to depend on a few factors, according to Connie:

 "Makes 'some' waffles. I can't remember how many, and it depends on the size of your waffle iron, the size of your teenager, and your appetite anyway. Four of you could probably eat the whole lot. This also makes wonderful pancakes, if that's more your thing. "

We invite you to try out Connie's recipe and share one of your own! Immortalize your family recipe in a beautifully-crafted recipe box, win prizes and support the Mustard SeedFind out how. 

 

CLOUD WAFFLES

Submitted by Connie Dunwoody

Ingredients

1-½ c whole milk, lukewarm

1 Tbsp regular yeast

2 Tbsp sugar

1-½ c bread flour (or all-purpose, bread is a bit lighter)

3 egg yolks (save the whites for meringues!)

4 Tbsp melted butter

½ tsp salt

Method

Place warmed milk in a large bowl. Sprinkle yeast over the milk, then sprinkle the sugar over the whole puddle of future yumminess. Cover and let proof until it's lovely and frothy (5 minutes or so), then stir in the flour with a wire whisk. Because...no lumps.

Place egg yolks in a separate, smaller bowl. Whisk 'em up a bit. Then slowly add the melted butter to the egg yolks, whisking with the energy of a parent trying to convince her teenager to clean his room.

Fold egg/butter mix into yeast mix, and stir to incorporate. Cover bowl with plastic wrap and let rise 1 hour, at the speed of continental drift gone slightly mad. Uncover, add salt, and stir to incorporate. Use your handy-dandy Wafflepro Waffle Maker to turn out beautiful, fluffy waffles. Top with beautiful Canadian maple syrup and enjoy!

Helpful hint: make this the night before and let it proof in the fridge all night. It'll be perfectly ready the next morning. Other helpful hint: melt additional butter and use a brush to apply it to the waffle just before your maple syrup. Final helpful hint: heat up your Maple Syrup! Actual final helpful hint: tell your teenager "NO WAFFLES FOR YOU unless your room is tidy!"