Monday, September 30, 2013

Persimmon Waffles (AKA The Persaffle*)

Adapted from Mark Bittman’s How to Cook Everything

2 cups all purpose flour
½ teaspoon salt
3 Tablespoons sugar
1 Tablespoon baking powder
1 ½-2 cups milk (or buttermilk)
½ cup (or more) persimmon pulp
2 eggs, separated
4 Tablespoons (½ stick) butter, melted and cooled
1 teaspoon vanilla extract (optional)

Combine the dry ingredients, making sure there are no lumps in the baking powder.
Separate the eggs, and beat the egg whites until stiff with an electric mixer, or by hand with a whisk. Mix the yolks with the milk and persimmon. Add the melted butter to the liquid mixture, and the vanilla (if using). Stir the wet ingredients into the dry. If the mixture seems too thick to pour, add a little more milk.

Spread a ladleful or so of batter onto the waffle iron (pre-oil it if yours tends to stick) and cook until the waffle is done, usually 3-5 minutes. Check for your preference of doneness, you can leave it in longer if you like crispy outsides. Serve immediately or keep warm for a few minutes in a low oven.

Serve with pure maple syrup, melted butter & honey, jam or molasses.

Thanks to Jason Nickey for coining the term "persaffle"

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