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This yeasted waffle recipe, flavored with dry salsa seasoning, produces waffles that are perfect for topping with sour cream and salsa, or chili and cheese. A throwback to the days when the height of dining fashion was creamed chicken ladled over waffles, they’re delightfully crisp outside, creamy-smooth and moist inside, and a perfect base for all manner of savory toppings. If you can’t find salsa seasoning, substitute taco seasoning or your own favorite blend of Mexican spices, to taste.
You can choose to prepare the batter for these waffles and cook it after an hour, but we prefer to let the batter rest overnight in the fridge, where it develops some real depth of flavor, yeasty and rich.
1 1/2 cups (12 ounces) milk
6 tablespoons (3 ounces) butter
3/4 teaspoon salt*
2 teaspoons dry salsa seasoning
2 large eggs
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
*Omit the salt if you use salsa seasoning, or if the seasoning you use tastes salty.
Heat the milk till it’s very hot. Place it in a large mixing bowl (you’ll need lots of room for expansion), and add the butter, salt (if you’re using it), and salsa seasoning. Stir till the butter melts and the mixture has cooled to lukewarm. Add the eggs, flour, and yeast, stirring to combine; it’s OK if the mixture isn’t perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. (Make SURE it’s in a bowl large enough for it to at least double in size!)
Preheat the waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, till the waffle is golden brown. It took us about 6 minutes, using our waffle iron here. Serve immediately, or keep warm in a 200°F oven. Serve with sour cream and fresh fruit salsa, if desired.
Yield: about five 7" round Belgian waffles.
Fresh Pineapple Salsa
1 1/2 cups (8 ounces) diced fresh pineapple
1/3 cup (1 1/2 ounces) diced red bell pepper
1/3 cup (1 1/2 ounces) diced green bell pepper
1/3 cup (1 1/2 ounces) diced red onion
1 ripe kiwi fruit, peeled and diced
2 teaspoons salsa seasoning
Combine all of the ingredients in a small bowl, tossing to combine. Refrigerate for several hours, or overnight, before serving; this allows the flavors to mellow.
Yield: 2 cups salsa.
Note: This is simple to make, and lends itself to a multitude of variations. Substitute diced fresh peaches for the pineapple. Add a bit of diced jalapeno pepper for extra heat, or a squeeze of lime juice, if you fear the fruit you’ve used will discolor. We also made it with oven-dried pineapple, which intensifies its flavor. To bake pineapple, peel a fresh pineapple, and cut it into ¼"-thick slices; no need to core it. Place the slices on a parchment-lined or lightly.