Someone left the waffle-iron out in the rain. Okay, that someone was me. I was trying to eradicate a little moth problem and the box seemed to have an infestation. I placed the box and waffle iron outside in my yard, along with a few other infested items and promptly forgot about them.
I remembered it was out there well after the rain had drenched my poor electric appliance, one of our favorite wedding gifts. This waffle-iron met an unfortunate end but one of the lights was broken and it may have been time for a new one anyway.
Izzy and I eat waffles regularly so I was certain I would find a replacement soon enough. Sadly, weeks have slipped past and my search for the perfect waffle iron has come up empty. Izzy and I looked at a few in Zabar's but I passed them up.
This weekend, Izzy had a hankering for some waffles and he reminded me that we do own another waffle iron. A non-electric, stove-top model. We have never used it together because I became lazy, so accustomed to awaiting the beep beep beep of my electric model. The stove-top model requires greater effort but on Sunday we discovered it was worth the trouble.
Izzy and I made a batch of Belgian Waffles and Izzy seemed to like them even better than our usual recipe, for me it was a toss-up. I envision a waffle-tasting in our future.
Belgian Buttermilk Waffles (From Epicurious)
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups well-shaken buttermilk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
2 large eggs
Vegetable oil for waffle iron
Put oven rack in middle position and put a large metal cooling rack directly on it.
Preheat oven to 250°F and preheat waffle iron.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below).
Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
Makes 8 squares, depending upon size of waffle-iron.