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Tuesday, June 25, 2013

Did you know the waffle iron originated in Belgium during the 14th century? It started as two metal plates hinged together and attached to a long pole, so it could be used over an open fire. Thanks to Corenlius Swarthout, we no longer have to serve up this delicious morning dish the way the Belgians did. He patented the first American waffle iron in 1869, and every year on June 29th we celebrate National Waffle Iron Day!

Originally, waffles were topped with herbs and various cheeses since maple syrup wasn’t produced until the 1600s. Today you can find waffles topped with strawberries, blueberries, or served Southern-style under savory fried chicken. If you’re “waffling” on what to serve for breakfast, The Village Inn of Woodstock located in Woodstock, VT, has a bed and breakfast recipe for what they’re calling the Best Belgian Waffles:

Best Belgian WafflesBest Belgian Waffles

Best Belgian Waffles

Ingredients:

1/2 teaspoon instant yeast (see note below)
1/4 tsp. cinnamon
1/2 teaspoon kosher salt
2 cups all-purpose flour
2 tablespoon sugar
2 cups milk
8 tablespoons butter (1 stick), melted and cooled
1/2 teaspoon vanilla extract (optional)
Canola or other neutral oil for brushing waffle iron
2 eggs

Directions:

Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature.

Preheat the waffle iron. Separate the eggs and stir the yolks into the batter.

Beat the whites until they hold soft peaks. Fold them gently into the batter. Spray the waffle maker with canola oil spray. Spread batter onto the waffle iron and bake until the waffle is done, about 4 minutes, depending on your iron. (We use the KitchenAid Pro Line waffle maker, and find that it is really superior to the other makers that we’ve tried.) Serve immediately or keep warm for a few minutes in a low oven.

NOTE: This recipe calls for “instant yeast.” Unlike “active dry yeast,” instant yeast does not need to be first dissolved in water or proofed before mixing. It can be added right into to the dry ingredients. At the store, you’ll sometimes see instant yeast sold as “bread machine yeast” or “rapid-rise yeast.”

Want to see what else our innkeepers are serving up for breakfast? Make sure to visit our “Delicious Breakfasts” Pinterest board.

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