Every once in a while, waffles are worthy. That's not meant to suggest it is a rare worthiness, because clearly the frequency of their appearance on the menu at the Roediger House is disconnected from how good or awesome they are. The bottom line is that I ought to make waffles more often. On Wednesday of last week, one day in advance of National Waffle Day, I returned to Stella Parks's approach to these dandy treats, with the tasty enhancement of both vanilla and buttermilk, and a thoughtful approach to try to achieve a light and airy interior and a crispy appealing crust. I like her ideas and guidance for a range of foodstuffs and treats, and she came through once again where this breakfast-for-dinner endeavor was concerned.
"Buttermilk Vanilla Waffles," by Stella Parks: BraveTart. Editor Emeritus and former Pastry Wizard of SeriousEats.com. [Updated 07 May 2020]
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