I've had this recipe for years, but I make these only on special occasions because they must be mixed up the night before and left to rise.
Since the kids are grown and gone, I no longer have to plan every meal in advance so I usually fix a simple breakfast.
You can serve these fancy with powdered sugar, whipped cream, and berries. Or, you can simply add maple syrup. Personally, I like only maple syrup, but suit yourself.
I use a traditional waffle maker. My new one, which is actually several years old, is exactly like my oldest one which is at my house in the country. The old one is probably 30 years old and still makes delicious waffles. It's a Black and Decker as is the new one from Amazon.
The difference between my two waffle makers, other than age, is weight. The old one weighs more because the steel used many years ago was heavier and higher quality than what is used in today's appliances.
My "new" one weighs 8.57 pounds according to the Amazon description. My old one probably weighs 10-12 pounds or more. Both have removable grids.
First tip: do not wash grid plates in a dishwasher. When cool, place in a sink full of hot, soapy water. Soak about five minutes, then wash well.
Second tip: Never oil or grease the grid plates. The Teflon-coated grids will remain stick-free unless you coat it with oil before baking as some people do. This bakes that grease onto the grids and is impossible to clean completely. From then on, they will stick.
Third tip: If you're using a waffle-maker like mine, there's a Waffle setting. Use it. If it doesn't have a heat setting, make sure it's hot.
Yeast-Raised Waffles
This recipe makes a very think batter so don't be dismayed and think something is wrong. The end result is super light and crispy. Serves 4.
Note: I guess this recipe will work on a Belgian waffle maker, but I'm not making any promises.
Belgian Waffle irons have deeper "indentations" and the raised "teeth" are wider and fewer than on a traditional waffle iron.
Use cautiously because cleaned stuck batter from a waffle iron is not a pleasant chore.
Ingredients for Night Before
- 1/2 cup warm water, 105-115 degrees F.
- 1 package of yeast (2 1/4 teaspoons if you're measuring from a jar)
- 1/2 cup butter at room temperature
- 2 cups milk
- 1 teaspoon salt
- 2 teaspoons white sugar
- 2 cups all-purpose flour
- Place 1/2 cup of warm water in a large glass, ceramic, or chinal bowl (not plastic).
- Stir the yeast into the warm water and let stand for 5 minutes.
- In a sauce pan add the milk and the butter. Melt the butter over low to medium heat. You do not want it hot because it will kill the yeast.
- Add the salt and sugar to the milk mixture and stir well.
- Add this mixture to the yeast mixture and blend.
- Stir in the 2 cups of flour and beat until smooth.
- Cover the bowl with a cotton dishtowel or a piece of wax paper with a plate on top.
- Place in a draft-free area of the kitchen counter.
- Let stand overnight at room temperature.
- 2 eggs
- 1/4 teaspoon baking soda
- Turn on your waffle iron to heat.
- Whisk together the 2 eggs in a small bowl. Add the eggs to the batter. Stir.
- Add 1/4 teaspoon baking soda. (Be sure the baking soda is loose and sprinkled over the batter, not a clump of it dumped in. If it's "clumpy," I use a tea strainer to "sift" it onto the batter. Then beat well.
- About 1/2 cup of batter makes a large square waffle. I use the waffle setting. When the red light goes out, it's ready. Pour the batter evenly over the grid plate. Close. The light comes back on. When the red light goes off again, the waffle is done.
- Remove carefully. Don't get burned because these bakers generate very high heat.
- Pour the batter for the next one, etc.
- If you're trying to serve all of the waffles together, place the baked waffles on a non-stick foil lined cookie sheet in a 250 degree F. oven to stay warm.
- Each 1/2 cup batter waffle is 301 calories of deliciousness.
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