If you have never tried a yeast raised waffle, you are missing out on a real treat! If your idea of a "good" waffle is "Waffle House" you are still missing out, I have made waffles for years for my family, Just recently though I came across the yeast raised waffle. Let me tell you, it is a game changer! I will NEVER make my old waffle recipe again! This one is THAT good! It is light and fluffy on the inside and mildly crispy on the outside. The perfect combo to stand up to that melty butter and warm syrup that you'll drizzle over it! Put this one on your "to make" list this week! You won't be sorry that you did!
YEAST RAISED WAFFLES
Yield: 8 waffles
Marion Cunningham’s Raised Waffles
From The Breakfast Book
From The Breakfast Book
½ cup warm water
1 package (2 ¼ tsp.) dry yeast
2 cups whole milk, warmed
1 stick (½ cup) butter, melted and cooled slightly
1 tsp. table salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
1 tsp. vanilla
1 package (2 ¼ tsp.) dry yeast
2 cups whole milk, warmed
1 stick (½ cup) butter, melted and cooled slightly
1 tsp. table salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
1 tsp. vanilla
Pour the water into a large mixing bowl. Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.
Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. Cover the bowl with plastic wrap, and let it stand 30 to 40 minutes at room temperature.
Pre-heat your waffle maker, Spray waffle iron with cooking spray.
Just before cooking the waffles, add the eggs and baking soda and vanilla and stir to mix well. The batter will be very thin. I did about a ladle and a half for each waffle and I had full waffles each time.
Cook 2 to 3 minutes or until lightly browned and crispy. Remove from waffle iron and serve immediately with softened butter and warm maple syrup.
*These keep well in the freezer and after a few minutes in the toaster oven, they taste like you just made them!
