I think I might be biased but waffles are probably the best breakfast food ever invented. They are my favorite for sure.So we had a very yummy waffle testing Sunday last week. Because I love these little round dougasims this was a pretty easy one to do. I made 3 different types of batter - the classic, a buttermilk, and a a yeast batter.
The Yeast batter took the longest, it proofed overnight so I mixed it up before bed. It was full of flavor, vanilla and cinnamon. Then the next morning I prepped the wet and dry ingredients for the other 2 recipes. So once our testers arrived all I had to do was mix the wet and dry and voila - waffle batter was ready to go. The buttermilk batter was the easiest because I made it in the mix-master - it had the consistency of a pancake batter. The classic recipe was the most annoying as I had to whip the egg whites separately and fold them gently into the rest of the batter to keep it light and fluffy. In theory this sound great but not ideal for a restaurant situation. The yeast batter, while easy, presented it's own problems like 16 hours of prep time needed, not something you can mix up on the fly.
So I cooked the waffles - I made one of each and we all tested a piece dry without butter or syrup. The verdict - the yeast batters tasted the best - lots of flavor, even plain. The buttermilk was a good waffle, light and crispy. And the classic recipe was kinda yucky - too much baking soda I think.
Then we had the buttermilk and the yeast waffles with butter and syrup. Mmmmmmmm. YUM! The yeast ones still won the taste test - but the buttermilk ones were a strong second.
The decision - we are going to use the buttermilk ones as our basic everyday waffle - and save the yeast ones for specials like Apple and spice waffles. It all comes down to practicality. The Buttermilk waffles can be whipped up as needed and they are really easy to make to boot. Have I mentioned how much I love waffles.
