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Yeasted Waffles

August 2, 2010

After reading about (and being extra curious about!) yeasted waffles on Orangette and again on Annie’s Eats, I finally got around to making these myself and they completely changed the way I think about waffles.  These were crunchy and so so light!  I have never had a crunchy waffle before this and didn’t even think it was possible, so you can imagine how psyched up I got about this.  It’s true that you have to plan a bit ahead of time because you have to let the batter rise overnight, but it doesn’t take any extra time to do this and makes it even easier in the morning when you’re hungry.  We ate some with fruit and maple syrup, but I also really enjoyed them even more simplified with just a touch of maple syrup, which balances out the subtle yet definitely there yeasty flavor.  To maximize crunchiness, eat these as soon as they come off the waffle maker….even waiting a few minutes causes them to soften a lot, but we also found that toasting leftovers the next day does a good job at restoring them to their true form.

Marion Cunningham’s Raised Waffles

via Orangette

  • 1/2 cup warm water
  • 1 package (2 1/4 tsp) active dry yeast (not instant)
  • 2 cups whole milk, warmed
  • 1 stick (1/2 cup), melted and cooled slightly
  • 1 tsp salt
  • 1 tsp sugar
  • 2 cups all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/4 tsp baking soda

day before:

1) Pour the warm water into a large nonreactive mixing bowl that will allow for the batter to double in size.  Add the yeast and let dissolve for 5 minutes.

2) Add milk, butter, salt, sugar, flour and beat until well blended and smooth (I also used electric beaters).  Cover with plastic wrap and let sit at room temperature overnight.

in the morning:

3) Preheat your waffle maker (according to manufacturer’s instructions) to about medium high.

4) Just before you are ready to make the waffles, add the eggs and baking soda to the batter and stir well.  Pour about 1/2 cup of the thin batter into the waffle maker and cook until golden and crisp. (the original recipe doesn’t call for greasing the waffle maker, but we didn’t want to risk losing the first waffle so we lightly greased ours).

5) Enjoy as soon as they are ready!

raised batter

3 Comments leave one →
  1. August 2, 2010 8:10 pm

    I’m jealous–my yeasted waffles did not have nearly the success yours did. These look great! I’ll have to try again :0)

  2. August 3, 2010 7:29 am

    These waffles look so fluffy and delicious! I’ve become a huge fan of waffles + berries lately. 🙂

  3. August 3, 2010 9:49 am

    Wow those waffles look really good! I had a frozen waffle this morning… so not the same 😦

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