Waffles, Yogurt, and Preserves | @thefauxmartha

We lived on the east coast for two short years while Kev completed his internship and post-doc work. We don’t fall under the adventurous category, but we made good use of our time driving up and down the coast—from Camden, Maine to St. Michaels, Maryland (where some of my extended family calls home). That’s 600 miles of very trafficked roads if you’re doing the math. Tucked between every other road trip, we found ourselves on the train to New York City—a city that stole my husband’s Oklahoma-born heart. Five months pregnant and celebrating Mother’s Day (though I didn’t feel like much of one yet), he walked and I waddled into a charming little spot called Tipsy Parson. That’s where I had the best waffle of my life.

Waffles, Yogurt, and Preserves | @thefauxmarthapost-diver

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Waffles, Yogurt, and Preserves | @thefauxmartha

Crispy on the outside, cakey in the middle, golden in color. It was rich, a welcomed richness. Was it egg yolks? Butter? Probably both. Oh, hi Kev! How are your migas? Hmmm…how did they achieve this texture? This color? I wonder if they’ve ever shared the recipe online? Nope. Mel, put down your phone. Stop Instagramming. 

Waffles, Yogurt, and Preserves | @thefauxmartha

I wasn’t instagramming. This time. I was in full-on sleuth mode. I’d already asked our waitress what type of fat they used in the biscuit we shared as an appetizer. She asked the kitchen. It was butter. I couldn’t send her back with another question. Or could I? I didn’t. Instead, I put my phone down and enjoyed the rest of the meal like a semi-normal human being.

Waffles, Yogurt, and Preserves | @thefauxmartha

It’s been almost two years since that visit. Every once and a while when I can’t sleep, I scour the WWW to see if they’ve released their waffle and biscuit recipe. Still nothing. Since we’re building a house and calling it our gift for every holiday until 2025, I decided to treat myself this Mother’s Day to the gift of Tipsy at home. I started with my go-to wheat waffle recipe, swapping out the wheat for regular flour. It had plenty of butter, so I left that the same and added an extra egg yolk. The waffle was rich, a welcome richness, but the color and structure were lacking. Then one Friday night while spreading a thin layer of cornmeal on the pizza peel, it hit me.

Waffles, Yogurt, and Preserves | @thefauxmartha

A little bit of cornmeal, and there she was in all her glory. Rich and golden; crispy on the outside and cakey in the middle. I can’t remember where I learned it first. Was it Sara or Steph? Either way, I can’t eat a waffle without a little plain yogurt now. I then add preserves and berries, and of course a little maple syrup too. Happy Mother’s Day, Father’s Day, Valentine’s Day, anniversary, birthday, Christmas, Kev! Waffles are better than candles and button-up work shirts anyways.

Waffles, Yogurt, and Preserves | @thefauxmartha

Waffles, Yogurt, and Preserves
Serves: 5-7 waffles depending on griddle size
 
Stay in for Mother's Day brunch and make these rich, golden waffles. Keep the toppings simple with yogurt, preserves, and maple syrup. Mom's get heart-shaped waffles, it's the rule.
Ingredients
  • 5 tbsp. unsalted butter
  • 1 1/2 c. whole milk
  • 1 1/2 c. unbleached all-purpose flour
  • 2 tbsp. pure cane sugar
  • 1 tbsp. cornmeal
  • 2 tsp. aluminum-free baking powder
  • 1/2 tsp. kosher salt
  • 1 large egg + egg yolk
  • 1/2 tsp. pure vanilla extract
  • Garnish
  • plain whole milk yogurt
  • Bonne Maman apricot preserves
  • fresh berries
  • maple syrup, warmed through
Instructions
  1. Into a small saucepan, melt butter. Add milk and stir to combine. If butter and milk separate, heat a bit longer until evenly incorporated. Remove from heat.
  2. Into a medium mixing bowl, add flour, sugar, cornmeal, baking powder, and kosher salt. Whisk to combine.
  3. Begin heating waffle iron on medium-high. Place a cooling rack on a baking sheet and set aside.
  4. Into the milk mixture, whisk in eggs and vanilla until well combined.
  5. Pour wet ingredients into dry ingredients and stir until just combined. Over-stirring will create a dense batter. Batter will be lumpy.
  6. Once waffle iron is ready, add batter to griddle. Amount will vary based on waffle iron. To achieve heart waffles, use a spring release scoop. Fill scoop with batter. Starting in the top left side quadrant of the griddle, release the batter in a downward motion towards the lower center of the griddle, tapering off just before reaching the edge. Repeat on the other side. This will take a little practice. Think skinny hearts as you're pouring. It will expand as it cooks.
  7. Place cooked waffles on prepared baking sheet. This will help them to hold their crisp exterior. Serve immediately or place a in warmed oven (250 degrees).
  8. Top waffles with yogurt, Bonne Maman preserves, berries, and maple syrup.

Looking for a waffle iron? Here’s what I use.

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