The Essential New York Times Cookbook: Classic Recipes for a New Century
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Recipe Review
Zosia from Toronto, ON
My Mother’s Day started well with these delicious waffles made by vegetarian daughter for breakfast.
Most of the batter ingredients were mixed the night before with just the egg and melted butter added before cooking. They smelled wonderfully yeast-y while cooking and the yeast added a slightly nutty flavour to the waffle.
The waffles were light, airy and crisp, though in our waffle iron, they took over 4 minutes to become that. The cook assured me that she followed the recipe – she’s been known to take a few liberties when she cooks – except that she used 1% milk (it’s all we had) and didn’t grease our non-stick waffle iron. The yield was 6 sheets of 4 square waffles each.
Served with this orange smoothie, they were a very nice start to the day.
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