Charleston rice waffles

  • Yield:5 waffles
  • Time:
    8 hrs, 28 mins show details

from the book baking in the American South by Anne Byrne. these light flavorful waffles are unlike any I have had. they are based on a rice flour called 13 colony rice, waffle flower, a blend of Carolina gold rice flour and red May soft wheat flour from Anson Mills. they taste like you are forking into history. but you can also substitute your own blend of cake flour and rice flour. The batter needs to sit overnight.

Tags: main dish, breakfast & brunch

Ingredients

  • 1¾ cups
    13 colony rice waffle flour*, (225 g )
  • 1 tablespoon
    granulated sugar
  • ½ teaspoon
    fine sea salt 0
  • 4 tablespoons
    unsalted butter, (One half stick or 57 g)
  • 1 cup
    +1 tbsp Cold whole milk, plus more to thin the batter before cooking
  • 1
    large egg
  • ½ teaspoon
    dry yeast
  • vegetable oil spray, for cooking the waffles
  • butter and honey or syrup, for serving
  • 1 tablespoon
    barley malt powder**, if you want to really amp it up optional
  • 1 tablespoon
    vanilla, take it to the next level optional
  • 1 teaspoon
    cinnamon, now it's starting to get serious optional
  • ½ teaspoon
    ground fresh nutmeg, All the spices! optional
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Preparation

  1. 8 mins

    Whisk together the flour, sugar, and salt in a large bowl. Melt the butter in a small saucepan over medium low heat, letting it brown slightly, 6 to 7 minutes. Remove the pan from the heat and stir in the milk. Crack the egg into a small bowl and beat it with a fork. Ladle 1/2 cup of the warm milk mixture into the egg to bring its temperature up. Then turn the egg into the saucepan. Whisk in the yeast and let stand for 5 minutes

  2. 8 hrs

    Pour the milk mixture into the flour mixture and stir until smooth. Cover the bowl and refrigerate overnight

  3. 20 mins

    When you're ready to cook, stir the batter and add one or 2 tbsp or more milk to thin it slightly. If it is too thick to spoon into the waffle iron. Heat a waffle iron to medium hot and spray with vegetable oil. When it's hot, ladle on the batter close and cook until done 4-5 minutes. Serve with butter, honey and or syrup

  4. For lighter, more crispy on the outside soft on the inside waffles, add enough milk till the batter is thinner, almost like pancake batter

Notes

* substitute cake flour and rice flour in equal measure for the 13 colony rice waffle flower

** barley malt will give the waffles a really nice additional flavor and make them Brown even more. it is very hygroscopic so you want to mix it in with the dry contents first with a fork before you add any liquids.

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