I’ve been super busy sending recipes out to test cooks for the Columbo cookbook – join us! Still plenty of time to join in the fun – deadline for getting all the recipes tested is August 2017.
Fred was never in Columbo alas, he would have made a great villain I reckon!
Here’s Fred’s recipe for lovely light and fluffy waffles – spring is springing here in London and these seem like a very springlike breakfast to me…
Fred MacMurray’s Sweet Potato Waffles
1 cup / 200 grams mashed sweet potatoes
1 cup / 135 grams bread flour
1/4 cup / 50 grams sugar
1/2 cup / 115 grams melted butter
1 cup / 240 ml milk
1 egg, separated
Mix the mashed potatoes, flour, sugar, melted butter and milk. Then add the egg yolk, beaten until thick and lastly, the egg white beaten stiff.
Grease your waffle maker and when hot put a tablespoon of mixture in each compartment, near centre of iron, cover, and mixture will spread to fill the iron. If using a non-electric waffle iron, if sufficiently heated, Fred says “it should be turned almost as soon as filled and covered”.
Note: I have an electric waffle maker and I love it! If you have one of these, you probably have a good idea how long waffles take in your machine. As this was only the second time I’d used my waffle maker, I kept opening it up to see if the waffles were cooked. It’s a bit of a trial and error thing I guess.
I have lashings of maple syrup on mine, but they might be nice with just a sprinkling of cinnamon too. Oh and some fruit for health reasons…
Oh, and one last thing, if you don’t eat all of these in one go, they freeze well. You can just heat them up a little in your oven straight from frozen – almost as good as when they first come out of the waffle maker.