Friday, July 16, 2010
I saw a friend's post about these waffles and went to buy yeast the next day. Then I waited until I had some friends over to make a batch. I'll admit, I didn't know how many waffles the recipe will make and there were 5 kids there so I made them bisquick waffles before I served these to the big people. Is that mean? We had maple syrup, sliced strawberries, and whipped cream to go with the waffles. I can't wait until the day I can have a strong cup of black coffee or a mimosa!
I don't often bake with raised batters or dough but this couldn't have been easier. I think it's my new favorite waffle recipe. You have to plan ahead and start the night before, but it's really easy in the morning - the batter will be ready before your waffle maker heats up.
If you're weirded out by leaving milk out all night (didn't bother me), this is what David Lebovitz says: "If you are concerned about leaving the yeast mixture on the counter overnight with the milk in it, you could probably put the mixture in the refrigerator, then take it out 1 hour before you plan to use it."
Raised Waffles (makes 8 in a belgian waffle maker)
From The Fannie Farmer Cookbook by Marion Cunningham
1/2 cup warm water
1 package dried yeast
2 cups warm milk
1/2 cup melted butter
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda
Use a rather large mixing bowl--the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. Cover 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. The batter will be very thin. Pour about 1/2-3/4 cup batter into a very hot waffle iron. Bake until golden and crisp. This batter will keep for several days in the refrigerator.