Let's say it's Ice Cream season, just like Christmas season and the way the retail stores celebrate holidays! So you can eat your ice cream tomorrow for breakfast.
:::yeasted waffles (My favorite for ease, thrift, and deliciousness - recipe below)
:::hot fudge sauce (I make this in hopes that there will be leftover in the fridge so that I can sneak a spoonful at odd moments - it's ganache, essentially, and so very very very divine)
:::vanilla ice cream (from the store - not in the mood to make ice cream right now)
:::strawberries (which I bought on a whim at market after the standholder said they were delicious; no, they were not; of course they were not: this is the Northeast in February!)
|This is Ben's plate. He did, indeed, eat all of that.|
Yeasted Waffles, tweaked from America's Test Kitchen The Science of Good Cooking
Heat together to melt the butter:
1 3/4 cups milk
1/2 cup butter
(I do this in a large glass measure in the microwave - and my measure has a lid, so that's what I use to stash the batter in the fridge overnight; very handy)
Set aside to cool to lukewarm.
When lukewarm, add and whisk together to form batter:
1 cup whole wheat all-purpose flour (a blend of pastry and bread flour)
1 cup all-purpose flour
1 Tbsp. sugar
1 1/2 tsp. instant yeast
1 tsp. salt
1 tsp. vanilla
Refrigerate the batter for 12-24 hours. It will inflate. Whisk briefly to recombine when you're ready to make waffles; the batter will deflate. Fry in waffle maker according to manufacturer's instructions. Hold waffles in single layer in 200F oven for 10 minutes for maximum crispiness.