This batter requires an overnight rest, so keep that in mind when you decide to make it! Most of the work is done the night before, and that requires some planning, but you’ll be amply rewarded in the morning.
This recipe uses active dry yeast, which should not be confused with instant (also sold as “rapid rise”) yeast. And as for the warm water and warm milk, they need not be very warm. Tepid is fine. In any case, it’s better to err on the cool side than the hot side. The most recent time I made this recipe, I actually didn’t warm the milk at all, and it was absolutely okay. The only thing to watch out for with cold milk, though, is that it could re-solidify the melted butter. So if you happen not to warm your milk, for whatever reason, just do as I did: briefly mix together the milk, salt, sugar, and flours, and then stir in the melted butter bit by bit. This way, the cold milk and melted butter don’t run straight into each other and make trouble.
I use one-third buckwheat flour here, and that seems just about right. A word of caution: I wouldn’t use too much buckwheat flour in this recipe, because buckwheat flour is gluten-free, and you need a certain amount of gluten for structure. I’m sure there are other recipes, though, for making gluten-free buckwheat waffles, should you wish to.
Most waffle recipes work in any kind of waffle maker, but I think this one was made ideally for use on a standard (not Belgian) waffle maker. Mine is Belgian-style, and the batter is a bit too thin to really fill it properly. It’s not a biggie, though. The finished waffles just look prettier on one side than the other.
Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve, about 5 minutes. Then add the milk, butter, salt, sugar, and flours, and stir well, until smooth. Cover the bowl with plastic wrap, and let it stand overnight at room temperature.
When you’re ready to cook the waffles, preheat a waffle maker. Follow your waffle maker’s instruction manual for this, but you’ll probably want to heat it on whichever setting is approximately medium-high. My waffle maker has a heat dial that runs from 1 to 7, and I turn it to 5. My waffle maker is nonstick, so I don’t grease it, and Marion Cunningham doesn’t call for greasing it, either.
Just before cooking the waffles, add the eggs and baking soda to the yeasted batter, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen, which you get the treat of eating while you cook the rest. Cook until golden and crisp.
Yield: I wind up with 12 Belgian waffles, but yield depends on the size and configuration of your waffle iron
These are terrific with jam or, of course, honey.
Preheat the oven to 425°F. Line a baking sheet with parchment paper. (If you don’t have parchment, leave it as it is, ungreased. The parchment is just for easy cleanup.)
Combine the flour, salt, baking powder, and sugar in a mixing bowl, and stir with a fork to blend. Slowly add 1 cup of the cream, stirring. Gather the dough together gently: when it holds together and feels tender, it’s ready to knead. If it feels shaggy and pieces are dry, slowly add enough cream to make the dough hold together.
Place the dough on a lightly floured board and knead for 1 minute. (You don’t want to overwork it.) Pat the dough into a square about ½ inch thick. Cut into 12 squares. Brush each with melted butter so that all sides are coated. Place the biscuits 2 inches apart on the baking sheet. Bake for about 15 minutes, or until lightly browned. Serve hot.
Yield: 12 biscuits
I’ve made these popovers twice now, and I find that they don’t rise quite as exuberantly high as normal (oatmeal-less) popovers. But they’re still perfectly airy on the inside, and the oil in the cups of the pan make the outer edges nice and crisp.
Oh, and Marion Cunningham says that the combination of oatmeal and marmalade is very good. She’s right.
In a large bowl – ideally one with a pour spout, if you have it – whisk the eggs and milk until well combined, about 20 seconds. Whisk the flour, oats, and salt in a separate bowl, and add to the egg mixture. Stir with a wooden spoon or spatula just until the flour is incorporated. The mixture will still be lumpy. Add the melted butter, and whisk until the batter is smooth, about 30 seconds. Set aside at room temperature for 30 minutes. (This gives the gluten time to relax and brings the chilled ingredients closer to room temperature, so that the batter isn’t quite so cold when it goes into the oven.)
Note: If you don’t have a popover pan, you can use a regular muffin tin. Don’t use all 12 cups, though; use only the 10 outer cups. You’ll need extra oil to grease them.
While the batter rests, put ½ teaspoon oil into each cup of a popover pan. Adjust the oven rack to the lowest position, place the popover pan in the oven, and preheat to 450° F. After the batter has rested, remove the hot pan from the oven and, working quickly, distribute the batter evenly among the 6 cups of the pan. (If your bowl doesn’t have a spout, you might want to transfer it to a vessel that does; it’ll allow you to work much more quickly.) Return the pan to the oven. Bake for 20 minutes – and DO NOT open the oven door. Lower the heat to 350° F, and bake until evenly golden brown, about 15 minutes more. Remove the popovers from the pan and cool for 2 to 3 minutes before eating.
Yield: 6 popovers
A word of warning: before beginning, take care to wash the ginger root well, checking its crevices and wrinkles for dirt.
Preheat the oven to 375°F. Grease a muffin tin.
Cut the unpeeled ginger root into large chunks. If you have a food processor, process the ginger until it is in tiny pieces; alternatively, mince by hand. Measure out ¼ cup – or a little more, if you like. It’s better to have too much than too little. Put the ginger and ¼ cup sugar in a small skillet and cook over medium heat, stirring, until the sugar has melted and the mixture is hot. Don’t walk away from the pan: this takes only a couple of minutes. Set aside to cool.
In a small bowl, whisk together the lemon zest and 3 tablespoons of sugar. Add to the ginger mixture.
Put the butter in the bowl of a stand mixer (or, a mixing bowl, if you plan to use handheld beaters or mix by hand). Beat the butter for a second or two, then add the remaining ½ cup sugar, and beat until smooth. Add the eggs, and beat well. Add the buttermilk, and beat until blended. Add the flour, salt, and baking soda, and beat just until smooth. Add the ginger-lemon mixture, and beat to mix well. Spoon the batter into the prepared muffin tin. Bake for 18 to 20 minutes, or until a tester comes out clean. Serve warm.
Yield: 12 muffins
This recipe uses dry yeast, which is often sold as “active dry” yeast. It’s different from instant yeast (often sold as “rapid rise”), so be careful not to confuse the two, even though the packaging often looks similar.
Most waffle recipes work in any kind of waffle maker, but I get the sense that this one is intended for use on a standard (not Belgian) waffle maker. Mine is Belgian-style, and the batter was a bit too thin to really fill it properly. It wasn’t a biggie – they still taste great, and they’re pretty on one side, at least – but just, you know, FYI.
Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.
Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room temperature.
Before cooking the waffles, preheat a waffle maker. Follow your waffle maker’s instruction manual for this, but my guess is that you’ll want to heat it on whatever setting is approximately medium-high. My waffle maker has a heat dial that runs from 1 to 7, and I turned it to 5. My waffle maker is nonstick, so I didn’t grease it, and Marion Cunningham doesn’t call for greasing it, either.
Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.
Yield: depends on the size and configuration of your waffle iron