Yeasted Waffles | Sweet Lavender Ricotta with Cream
Not that long ago I was in the Netherlands with my papa where I had poffertjes for the first time. We had biked from Leiden to Delft, stopping in a small town on the way looking for a bike shop we had heard about. Instead we encountered a poffertjes man, and his giant cast iron poffertjes pan. And I mean GIANT, it’s the size of a large kitchen table, filled with perfect shallow pock marks for making perfect tiny pankcakes. Except they aren’t pancakes. As the very proud Dutchman lectured us, and several folks who lived in the town confirmed, poffertjes are very special, very dutch, and very not pancakes. Several things set them apart from pancakes. Most important is that it’s a yeast batter, next that they are made from a blend of flours (wheat, buckwheat, and rye), last (though certainly most impressive), that very few people own or are skilled enough to use a traditional, enormous, poffertjes pan. The Wikipedia article doesn’t seem to do them justice, claiming they are much sweeter than pankcakes (maybe the person who wrote the article hasn’t had American pankcakes?), and definitely failing to make them sound impressive by any standards (“Poffertjes are not hard to prepare but a special pan is needed” please!) This person has obviously not watched a true poffertjes man flip hundreds of tiny poffertjes in a matter of seconds while serving and pouring them at an alarming rate. I actually have a pan very similar to poffertjes, and when I get my nerve and flipping speed up to par I hope to do a true poffertjes brunch. Until then, I settled on poffertjes inspired waffles. These yeasted waffles with blended flours are delicious, but nothing like poffertjes. They are incredibly yeasty, crispy, and light, holding up well under any sort of topping. You can even save the batter for up to two weeks, and it only gets better!
Yeasted Waffles Ingredients:
- 2 1/4 teaspoon of active dry yeast
- 1/2 cup warm water
- 2 cups of warm milk
- 1 tablespoon of dark brown sugar
- 1 teaspoon of salt
- 1/2 cup of melted cultured butter
- 2 cups of sifted unbleached white flour
- 1 cup of blended flour (buckwheat, oat, pumpernickel, or rye)
- 1 egg
- 1/2 teaspoon baking soda
Yeasted Waffles Instructions:
- In a large bowl mix the yeast and warm water and set aside while you heat the milk. When the milk is warm but not hot, add it to the yeast mixture with salt and sugar.
- Melt and add butter, then sift in the various flours. My favorite is with 1/2 cup of oat flour and a 1/2 cup of pumpernickel. Mix well and set aside, covered until well risen, though preferably 24-48 hours. The longer you wait, the stronger and sourer the yeast flavor.
- after it is well risen, add the two eggs and 1/2 teaspoon of baking soda. turn on the waffle iron and go! With a large waffle iron we used 1 cup per waffle, and made about 6-8 waffles per batch.
Sweet Lavender Ricotta with Cream
I have no idea if there is a precedent or name for making this sort of topping, but I feel as if I’ve stumbled upon the jack-pot of toppings for hot foods. This topping is thick and lightly sweet like whipped cream, except it doesnt melt. That’s right, it doesn’t melt. This means you can dish it up and have the same thick incredible texture of fresh whipped cream through the entire hot delicious experience. You can tell I’m a little in love with this. It’s also one of those recipes that you pretty much just eyeball. You want to do it all to taste. I used 1.25 lbs of thick strained ricotta and one pint of heavy cream, then a lavender simple syrup I made by boiling 2 tablespoons of lavender in 1/2 cup of water and 1 cup of sugar. I also started off using a hand mixer but quickly abandoned it for a rubber spatula. Basically you want to slowly stir in the cream until it has a thick but soft texture like whipped cream, then add small amounts of a simple syrup until it is the kind of sweet you like. I probably used about a 1/4 cup of simple syrup. And thats it! It only lasts about 4-5 days, and the amount that I made was way way too much, so I definitely recommend cutting down the recipe (and I mean, too much for 13 people!)