Waffles are one part great yeast batter, and one part knowing how to use a waffle iron. You can’t make an omelet without cracking a few eggs, so don’t expect to become a waffle-making maven without tearing and burning a few of these .
- 125 ml / 1⁄2 water, warm
- 50 g / 1⁄4 cup granulated sugar
- 1 package dry active yeast
- 115 g / 1⁄2 cups Crystal Margarine, melted
- 315 g / 2 1⁄2 All-purpose flour
- 1 g / 1⁄4 tsp salt
- 10 ml / 2 tsp vanilla extract
- 2 eggs, separated
- 500 ml / 2 cups milk, warm
- pinch of ground nutmeg
- 250 ml / 1 cup 25% whipping cream
- 10 g / 2 tbsp icing sugar
- 450 g / 2 cups of peaches, pit removed and sliced, fresh or frozen
1. In a large mixing bowl, dissolve the sugar into the warm water. Sprinkle the sweetened water with the yeast and allow it to sit for 2 minutes.
2. Into the bowl with the yeast and water add the flour, melted Crystal Margarine, salt, vanilla extract, egg yolks, nutmeg, and warm milk (reserve the egg whites in a separate,small mixing bowl). Combine with an electric mixer until smooth.
3. Cover tightly with plastic wrap. Set aside in a warm area for 30 minutes, or until the dough has doubled in size.
4. Meanwhile, prepare the peaches. Warm a small saucepan over medium heat. Add to it 2 tbsp of Crystal Margarine.
5. Once the margarine begins to bubble, add the peaches, stirring them about to coat them with melted margarine. Cook for 1 minute.
6. Add ½ cup of granulated sugar and the orange juice.
7. Let the mixture simmer until the sauce has thickened slightly, about 2 minutes. Remove from heat.
8. Serve warm, or make ahead and serve chilled.
9. To prepare the whipped cream, pour the 35% cream and icing sugar into a small bowl. Beat with an electric mixer until it reaches medium peaks.
10. Once the dough has doubled, warm the waffle iron
11. Beat the reserved egg whites with an electric mixer until they reach medium to stiff peaks.
12. Gently fold the whipped whites into the batter, in 3 parts, taking care not to deflate the mixture too much.
13. Brush the waffle iron with Crystal Margarine.
14. Using a ladle, pour approximately ¾ cup of batter into the waffle iron. Close the iron and allow the batter to cook until it is golden and releases from the iron. This should take about 2 minutes, but cooking times may vary. Do not push down on the iron to try to make the waffles cook faster. This will only make them difﬁcult to remove.
15. Continue cooking waffles until all of the batter is used. If you want to make the waffles ahead of time, keep them in a warm oven, covered with a damp towel
16. Serve each waffle topped with the stewed peaches, a dollop of whipped cream, and a drizzle of maple syrup.
- Any fresh, seasonal fruit can be substituted for peaches when making the topping for these waffles.
- For an extra kick of flavour, try adding an ounce of Triple Sec to the cooked fruit topping.
- You can store these waffles in a freezer bag until you need them. To reheat, pop them in a toaster or the oven.