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The Project: Yeast-raised waffles

February 19, 2010 |  1:15 pm


Welcome to The Project. Each Friday, we post a recipe from the L.A. Times' Test Kitchen that takes just a little bit longer, or involves a new technique or two. In other words, recipes that are perfect for weekend cooking. This week: yeast-raised waffles.

If you start these waffles tonight, or even tomorrow afternoon, you'll wake up to crisp on the outside, tender on the inside waffles that will beat anything out of a box. Your family will love you for it. The recipe yields about 16 waffles, and they freeze well too. Which means you can enjoy them for breakfast this weekend, and while you're running out the door on Wednesday or Friday or....

And how about this for an added bonus? Each waffle is just 137 calories. I know. I had to do a double take, too.

What to put on top of those waffles? When we first published this recipe, we suggested roasted orange-flavored rhubarb and peaches "sous vide." But you could also try fresh seasonal fruit, bananas and peanut butter ... or good old-fashioned butter and syrup.

We also offer up two other waffle options, sour cream waffles and, if time is short, cornmeal Belgian waffles.

-- Rene Lynch
On Twitter @renelynch

Photo credit: Stephen Osman / Los Angeles Times