I'm headed off on my annual Thanksgiving break. I've got pies to bake and miles to travel. But before I hit the road, I wanted to leave you with one really great recipe.
If you have a houseful of guests this week, a leisurely breakfast you can make in advance may be just the ticket. My suggestion: Club soda waffles.
Seriously. If you've never made them, club soda makes waffles that are fluffy inside and wonderfully crispy outside. You can make them in advance, toss them in the freezer and they'll recrisp nicely in a toaster oven. The recipe doesn't call for any fancy touches like beaten egg white or yeast raising. As long as you've got some fresh club soda (unopened bottles have more bubbles), you've probably got everything you need for these.
My picture didn't turn out great, but the waffles will. Here's hoping everyone has a Lake Woebegone Thanksgiving: All the pies are outstanding, all the side dishes are satisfying, and all the turkeys are above average.
Club Soda Waffles
Makes about 6 big waffles
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter, melted and cooled
2 large eggs
14 ounces ( 1 3/4 cups) club soda
Plenty of maple syrup and butter
Whisk together the flour, sugar, baking powder and salt. Add the butter, eggs and seltzer and whisk until smooth.
Heat a waffle iron. Brush it with oil if it isn't nonstick. Pour about 1/2 to 2/3 cup batter on the grids. Close the waffle iron and bake until browned and crispy. Serve right away, with butter and maple syrup, or place a warming rack over a baking sheet and keep the waffles in a warm oven until they're all ready. Or cool them, slide them into a resealable freezer bag and freeze. Reheat in a toaster oven.