Sunday, February 19, 2012

Raised Waffles

I'm still looking for a perfect waffle recipe. This one is pretty close - rich flavor, light and crisp texture. It's from "The Breakfast Book" by Marion Cunningham which I used for starter recipes when I worked for the California Egg Commission. Marion found the recipe in an early Fannie Farmer cookbook.

The yeast is the secret to both flavor and texture. Waffles all pretty much look alike while resting in the iron, but when you hold them up to the light you get the whole (pardon the pun) story. The laciness and airiness comes from yeast rising in the batter and creating small bubbles. 

Raised Waffles
(about 8 - 10 waffles)

1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup (1 stick) butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 eggs
1/4 teaspoon baking soda

Use a large mixing bowl as the batter will at least double it's original volume. Place water in bowl; sprinkle on yeast. Stir and let dissolve for 5 minutes.

Add salt and sugar to warmed milk and stir. Add with melted butter and flour to the yeast mixture and beat until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature.

Just before cooking the waffles, beat in the eggs, add the baking soda and stir until well mixed. This is a thin batter. It will keep for several days in the refrigerator.

Note: Two of us eat half the yield of this batter. We cook it all and freeze the uneaten waffles. Although not as good toasted, they are great when the larder is bare.

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