Tuesday, November 14, 2006

Yeast Raised Waffles

This is the first recipe I ever used for waffles and despite forays into other, more standard recipes, it remains our favorite. It is from an early Fanny Famer cookbook and Marion Cunningham has made sure that it has remained in cooking consciousness.

This comes from her Breakfast Book which I highly recommend. We are using it quite often as we return to our Sunday morning "special" breakfasts which Tom and I had done ever since we were newlyweds but had strayed from at some point in the busyness of parenthood. We alternate Sundays for choosing and making a special breakfast and the other person cleans up later.

  • We never have the time to cook any leftover saved batter as Cunningham advises. Instead, I take a page from Eggo's book by cooking up whatever remains and popping them in the toaster on weekday mornings.
  • This made many more than 8 waffles for us.
1/2 cup warm water
1 package active dry yeast
2 cups milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour

2 eggs
1/4 teaspoon baking soda

Use a rather large mixing bowl -- the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand for 5 minutes, until yeast dissolves. Add the milk, butter, salt, sugar and flour to the yeast and beat until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature.

Just before cooking the waffles, beat in the eggs, add the baking soda and stir until well mixed. The batter will be very thin. Cook on a very hot waffle iron (use about 1/3 cup batter per grid). Bake until the waffles are golden and crisp to the touch.

Note: If there is any leftover batter, store in a covered container in the refrigerator. It will keep for several days.

Yields 8 waffles

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