The Essential New York Times Cookbook: Classic Recipes for a New Century
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Recipe Review
Queezle_Sister from Salt Lake City, UT
The name says it all! As Zosia said, these are wonderful smelling and great to eat. The aroma of yeast makes you think -- perhaps bread? -- but the flavor is not bread at all. The outside is super crispy, and the inside very custardy. The salt keeps it savory, and balances out a nice dollop of syrup.
I was very surprised to discover that this recipe was first developed by Mollie Katzen, of Moosewood fame. I've made versions of this from other cookbooks, but this one might be the best. Probably because I went ahead and added all the called-for butter.
Note that you'll have to play around to figure out the timing. When my waffle iron beeped, the outside was brown but it was very soft inside. We liked them a bit more brown, and less gooey inside.
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