Yeast Raised Waffles

Source: Marion Cunningham's Breakfast Book


MAKES 20 WAFFLES
1 (¼-oz.) package active dry yeast
2 cups milk
½ cup unsalted butter, melted, plus more for serving
1 tsp. kosher salt
1 tsp. sugar
2 cups flour  NOTE:  The batter is very thin, intended for regular waffle makers. 
I added 3/4 cups additional flour so the batter would be thick enough to make Belgian Waffles.

2 eggs
¼ tsp. baking soda
Maple syrup, for serving

Dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, flour, and eggs; whisk until combined. Cover with plastic wrap; refrigerate overnight.

Heat a nonstick waffle iron. Whisk baking soda into batter. Pour ¼ cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup and butter.

NOTE:  The amount of batter will depend on the Waffle Maker.  I needed to use one full cup for each Waffle.





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