Raised Yeast Waffles
Fannie Farmer Cookbook recipe
Makes about 8
1/2 cup warm water
1 packet dry yeast (or 2 1/2 tsp 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
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Choose a large mixing bowl because the batter will double in bulk as it rises.
Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve
for 5 minutes. Whisk in the milk, butter, salt, sugar and flour and beat until smooth.
Cover the bowl with plastic wrap and let stand overnight. -
Preheat the waffle iron. Just before cooking the waffles, beat the eggs and baking
soda into the batter. (The batter will be thin.) Pour 1/2 to 3/4 cup batter into the waffle iron.
Bake until waffles are crisp and golden brown. Extra batter will keep for several days in the refrigerator.