Aishwarya told me that a very good dad like her's deserved a berry good breakfast. So a berry filled breakfast was what we planned; raspberry smoothies by Aishwarya and waffles with blueberry syrup by me. But as you may already know, I am one person who loves to get up late, especially on a weekend. So I wanted it in such a way that the most of the items can be made ahead. My search for a perfect make-ahead waffles ended with this recipe from Betty Crocker's Hostess Cookbook. The blueberry syrup is a standard syrup recipe I uses for whichever berries that are in season and can be made ahead too.
I never expected the waffles to turn out this good - they were crispy on the outside and with a perfect texture inside; and waffles tasted delicious with the syrup and some whipped cream. We had one happy and contented father.
1 pkg or 2 and 1/4 tsp active dry yeast
2 c. warm milk
2 tsp sugar
1 tsp salt
1/4 c. butter
2 c. flour
The night before: In a mixing bowl dissolve yeast in warm milk. Add remaining ingredients. Mix with an electric mixer. Cover and let rise. Mine was about to overflow from the bowl at about an hour and half . Stir down; cover and refrigerate overnight or until ready to use.Bake the next day in a waffle maker as per the instruction
Ingredients for the Blueberry syrup
1 cup sugar
1/4 cup water
2 tbs lemon juice
Place ingredients in a small saucepan and stir well.Cook over medium heat, stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrupy, 10-12 minutes.
Can serve warm or cool.