When I read a column in Gourmet magazine that mentioned these waffles from Brown Sugar Kitchen in California as “the best I’ve encountered in over 80 years of dining,” I knew that I had to try them. The reader that wrote the letter said that they’re so light that they almost float off the plate.
We did, in fact, love these, but they didn’t rise up quite as much as I expected them to. I think that I determined the problem to be faulty yeast (not past its expiration date, but close to,) rather than a problem with the recipe.
They were flavorful and crusty and delicious, though, and I will be eager to try them again soon, now that I’ve acquired some fresh yeast.
Gourmet magazine doesn’t have the specific article online that I read (one where readers can write in to request their favorite restaurant recipes and the mag will track them down,) but here are two articles that I found about the waffles (the second one has the recipe):
Gourmet review of BSK
Carmen Cooks: recipe
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