Drown Your Olympic Sorrows In The Publican’s Waffles

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We were as shocked as anyone when we read that Chicago had been eliminated from Olympic contention (and in an early round! Not even the final two! What is up with that?), but our spirits were lifted ever-so-slightly by the recipe for the heavenly Belgian waffle that pastry chef Becky Broeske irons up at The Publican (available as a main course during brunch, or as dessert the rest of the time), courtesy of Tasting Table.

The key, it appears, is a combination of letting the batter rise overnight (leading to fluffiness) and sprinkling it with sugar before closing the waffle iron (leading to caramelized sugary goodness). And there’s an in-line recipe for pickled plums! Bonus!

The Publican’s Waffes With Honey Butter and Pickled Plums
Recipe adapted from Becky Broeske

Makes 8 cups of batter (10 to 16 waffles)

4 large eggs

1 3/4 cups warm water

2 teaspoons kosher salt, plus a pinch for the honey butter

4 cups all-purpose flour

1 cup plus 2 tablespoons sugar

2 cups whole milk, heated to 100°F

1/2 packet active dry yeast

3 sticks unsalted butter, 1 stick softened

1/4 cup honey

1 cup white, Champagne or rice wine vinegar

1 pound plums, pitted and sliced into eighths

Pearl sugar (you can substitute chopped sugar cubes)

Powdered sugar, for dusting

1. In a large bowl, whisk the eggs with the warm water and salt. Add the flour and 2 tablespoons sugar in four additions, whisking a&er; each addition until smooth. Whisk in 1 3/4 cups warm milk.

2. Pour the remaining 1/4 cup warm milk over the yeast and let sit for 10 minutes before adding to the batter. Melt 2 sticks butter, let cool to room temperature and whisk into the batter.

3. Pour the batter into a container at least twice its size. Let rest at room temperature for 30 minutes, then cover and refrigerate overnight.

4. Make the honey butter: Blend the softened stick of butter with the honey and a pinch of salt.

5. Make the pickled plums: In a saucepan, heat 1 cup water with the remaining 1 cup sugar and the vinegar until the sugar is dissolved. Pour the warm brine over the sliced plums and let sit for 30 minutes to 1 hour, then drain.

6. Heat a waffle iron and add the batter. Sprinkle the batter with a small handful of pearl
sugar and cook according to manufacturer’s directions. Sprinkle the waffle with a dusting of powdered sugar and serve topped with honey butter and pickled plums.


A Reason to Waffle [Tasting Table Chicago]

Drown Your Olympic Sorrows In The Publican’s Waffles