It seems only appropriate that I’d bring this site out of hibernation for this waffle recipe. I’ve spent a good part of my adult life trying to find a waffle recipe that I was consistently satisfied with. After making this one for a year, I’m sold. Crispy, with a structure that holds up to toppings, and a great flavor. These are the waffles to whip up in the morning.
After tying to get other recipes to work, finally tweaked them to get one that seems to work out:
Makes about a pound of pasta
2.25 cups of All Purpose Flour (290 grams)
¾ teaspoon/3 grams kosher salt
3 whole eggs
2 egg yolks
1 TB Olive Oil
Pulse in Food Processor til a tacky by not sticky ball forms. Add more flour or oil to reach consistency, if need. Wrap in plastic wrap and rest for one hour. Form into desired pasta shape.
Brilliant look at time travel.
Delightful look at the making of balloons
"Misunderstanding the past is a good way to stunt one's future."
Classic from 2015 by Fraser Speirs