Ingredients
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¾ cup Milk
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1½ teaspoons loose Green Tea
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1½ cups all-purpose Flour
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2 tablespoons Sugar
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2 teaspoons Baking Powder
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¼ teaspoon Baking Soda
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½ teaspoon Salt
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3 Egg
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16-ounce container plain Yoghurt
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½ cup Shortening
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1tablespoon finely grated fresh Ginger
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1 summer Peach Sauce
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Vanilla Yogurt
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Chopped candied Ginger
Directions
This recipe makes crisp, light Belgian-style waffles but also works fine in a regular waffle baker. All-butter waffles are the richest and all-shortening waffles are the most crisp. If you use half melted butter and half melted shortening, you will get a perfect blend of buttery flavor and airy, melt-in-your-mouth texture.
Steps
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1
Done
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In a small saucepan heat milk over medium heat just until simmering (small bubbles on the surface); remove from heat. Place green tea in an infuser (or place on a 4-inch square of 100%-cotton cheesecloth and tie with 100%-cotton string). Add tea to hot milk and steep for 5 minutes; remove tea and discard. Set milk aside to cool slightly. |
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2
Done
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In a large bowl combine flour, sugar, baking powder, baking soda, and salt; set aside. In a medium bowl lightly beat egg yolks with a whisk. Whisk in the warm milk, yogurt, shortening, and fresh ginger. Add yolk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). |
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3
Done
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In a clean large mixing bowl beat egg whites with an electric mixer on medium to high until stiff peaks form (tips stand straight). Stir a spoonful of whites into batter to lighten. Gently fold in the remaining whites. |
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4
Done
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Add batter to a preheated, lightly greased regular or Belgian waffle baker according to manufacturer’s directions. Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off the grid. Repeat with the remaining batter. Serve warm with Summer Peach Sauce. If desired, garnish with chopped peaches, yogurt, and/or candied ginger. |
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5
Done
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Summer Peach SaucePeel and chop 4 ripe medium peaches; set aside ¾ cup of the chopped peaches. Place the remaining chopped peaches in a small saucepan. Using a potato masher, mash peaches in saucepan. Stir in 3 tablespoons lemon juice, 2 tablespoons cornstarch, 1 tablespoon crystallized ginger or ¼ teaspoon ground ginger, and ⅛ teaspoon grated whole nutmeg. Bring to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir for 2 minutes. Remove from heat. Stir in the reserved ¾ cup chopped peaches and 2 tablespoons honey. Serve warm or at room temperature. Makes about 2½ cups sauce. |
