If you could prepare any special dish for your mother, what would it be?
Most of my repertoire for recipes has come from my mother. She has taught me everything I know about cooking, especially Persian food. So what meal can I prepare for her to celebrate Mother’s Day? It has to be something she doesn’t have the recipe to make for herself, and I have to make it better than any five star restaurant.
After much search, I found the perfect recipe for Belgian Waffles. Of course, there are many recipes, techniques, and even frozen waffles. But what makes this recipe special is the golden brown crunch on the outside followed by a springy light texture on the inside - delightful!
For my mother, who wakes up early and always has breakfast ready for everyone else, it would be nice to allow her to sleep in, take her time as she wakes to embrace her day, and then follow the aroma of Belgian Waffles baking in the kitchen, and feast her eyes on a lovely decorated table fit for a Queen!
Happy Mother’s Day
1 cup flour
1 tablespoon sugar
½ teaspoon dry yeast
¼ teaspoon fine sea salt
½ cup whole milk
½ cup sparkling mineral water
¼ cup unsalted butter-melted
½ teaspoon vanilla extract
1 large egg yolk
2 large egg whites
Pinch of cream of tartar
½ cup heavy cream
1 tablespoon super fine sugar
2 cups sliced strawberries
The night before breakfast, in a large bowl, swift together flour, sugar, salt and yeast. In a small saucepan over medium-high heat, combine milk, mineral water and heat to lukewarm. Whisk butter and vanilla and remove from heat. Add liquid mixture into dry mix and whisk until smooth. Using a large kitchen towel, cover bowl and let stand overnight in a cool corner on the kitchen counter.
In the morning, follow directions for preheating your Belgian waffle iron.
In a chilled bowl, whip cream and superfine sugar on medium-high speed until peaks form. As an option you can add ¼ teaspoon vanilla, or cinnamon, or powdered cardamom to accent the flavor of your whipped cream. Place in fridge to keep cool.
Whisk one egg yolk into the room temperature batter. In a medium bowl, using an electric mixer on high speed beat the egg whites and the cream of tartar until soft peaks form. Thoroughly stir about one-third of the beaten whites into the batter, then fold in the remaining whites, without over mixing.
Pour approximately 1 cup of the batter into each waffle sections and spread with a wooden spoon to cover grids completely. Close the iron and cook for 4-5 minutes until the exterior is golden brown.
Separate the waffles into 4 squares. Arrange in the center of the plate. Spread chopped strawberries (2-3 tablespoons per person) on and around the waffles, top with a spoonful of whipped cream, and dust with confectioners’ sugar. Continue to cook the rest of the waffles. Serve immediately.