Famous Raised Waffles

Breakfast & Brunch, Appetizers & Snacks, Desserts | Batch Cooking, Kid Friendly | Other

SERVES Makes 8 waffles - START TO FINISH: 10 minutes prep, 8 hours rise time, 10 minutes finish
Recipe Scoop Famous Raised Waffles

Famous Raised Waffles

½ cup warm (not hot) tap water
1 package (¼ ounce) active dry yeast (2 ¼ teaspoons)
2 cups whole milk
½ cup (1 stick) unsalted butter
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 large eggs
¼ teaspoon baking soda

1. Pour the water into a 2-quart mixing bowl and sprinkle the yeast over the water. Let it stand 5 minutes. Meanwhile pour the milk into a 2-cup glass measure and microwave, uncovered, on high, 2 minutes (until it reaches about 100 degrees F). Melt the butter in the microwave, (about 45 seconds on high).
2. Whisk in the milk, butter, salt, sugar and flour until lumps disappear. Cover the bowl with plastic wrap and leave it at room temperature overnight or at least 8 hours.
3. Whisk the eggs and baking soda into the batter. It will be very thin.
4. To serve, preheat waffle iron. Stir the batter if necessary and pour about 1/2 to 2/3-cup onto a hot waffle iron and bake until golden and crisp. (The waffle will be done when steam has just stopped escaping.) Serve at once, topping each waffle with 1-tablespoon syrup or more to taste, if desired.

Famous Raised Waffles

If my friend and talented cook Julie Realon shares a recipe with me,  I head straight to the kitchen.  When she told me about her favorite Christmas morning waffles, I was blown away.
What is it with these yeast-raised waffles, I wondered. Weren’t these the exact same waffles I’d both seen in another cookbook? It turns out the recipe has appeared at least four other cookbooks, that I can find.
I first came across these waffles in a favorite cookbook called “Breakfast All Day,” by Edon Waycott (1996, William Morrow). Then I spied the same recipe in Shirley Corriher’s “CookWise” (1997, William Morrow). Shirley credits the recipe Marion Cunningham as it appeared in “The Breakfast Book” (1988, Alfred A. Knopf). And Marion reprinted the waffles from the original “Fanny Farmer Cookbook,” which she revised in 1984. In every case the authors said this was their favorite waffle recipe.
I knew it had to be truly special for all these talented cooks, Julie included, to rave so.
These light and fluffy, melt-in-your-mouth waffles are unlike any you’ve probably tasted. Like the lightest of yeast rolls, they literally disappear if you hold them on your tongue.

Famous Raised Waffles

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