12 Jan Breakfast is Served
So much citrus. So little time. In our kitchen, citrus season is the perfect opportunity to bring your breakfast game to the next level: especially when it comes to to waffles. Citrus zest in a sourdough batter…with citrus-infused syrup…mmm…wait, what were we saying? Sorry. We just zoned out on total waffle deliciousness. Anyway, this waffle recipe, invented by the amazing Ivy Manning, takes full advantage of the citrus bounty—and is perfect for a lazy Sunday brunch. Want more delicious ideas for brekkie? Check out our recipes page on our fancy new website.
Photos by David Reamer.
Make the yeasted batter the night before you intend to serve the waffles and allow it to sit at room temperature overnight. The citrus syrup can also be made the evening before. Store the syrup and citrus segments separately in an air-tight container in the refrigerator and warm gently before serving.
Waffles with Fresh Citrus
Makes 4 round Belgian-style waffles
For the waffles:
1/4 cup unsalted butter
1/4 cup warm water
1 ½ teaspoons yeast
3/4 cup whole milk
1/4 cup freshly squeezed orange juice
2 tablespoons finely grated orange zest (from 1 1/2 oranges)
1 ½ teaspoons finely grated Buddha’s hand, yuzu, or Bergamot orange zest (or substitute lemon zest)
1 tablespoon sugar
1 ½ teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups all purpose flour
1 egg, lightly beaten
1/2 teaspoon baking soda
For the citrus syrup:
¾ cup sugar
½ cup cup orange or tangerine juice
2 tablespoons finely grated citrus zest
1 tablespoon lemon juice
1 vanilla bean
2 medium oranges—blood orange, Cara Cara orange, heirloom navel, grapefruit, tangerines
The night before, make waffle batter. Melt butter and set aside for 5 minutes to cool. Place water and yeast in a large mixing bowl and stir to dissolve. Add butter, milk, orange juice, zests, sugar, vanilla extract, and salt, and stir to combine. Add flour and stir with a spoon until the mixture is mostly smooth (a few small lumps are okay). Cover with plastic wrap; let the batter sit overnight at room temperature.
The next morning, preheat oven to 250°F to keep finished waffles warm. Preheat waffle maker. Meanwhile, make the syrup: In a small saucepan, combine sugar, orange juice, zest, and lemon juice. Split vanilla bean, scrape out the sticky seeds and add bean and seeds to the saucepan. Bring mixture to a simmer over medium heat and cook until thick and syrupy, 3 minutes. Keep warm over very low heat.
Segment the fruit: Cut away peel as directed in our Exotic Citrus Salad recipe. Hold citrus in one hand and use a sharp paring knife to cut between the white membranes to free the fruit segments, and discard membranes. Add citrus segments to the syrup and set aside in a warm place.
Add beaten eggs and baking soda to batter and beat until smooth. Cook the batter according to your waffle maker’s instructions; keep finished waffles in the warm oven on a baking sheet while cooking the remainder of the batch. Serve with the warmed citrus syrup.