Raised Waffles
CATEGORIES
INGREDIENTS
  • Servings: 6 - 8
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/2 cup warm water
  • 2 cups warm milk
  • 5 tablespoons melted butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/4 teaspoon baking soda
DIRECTIONS
  1. In the biggest mixing bowl you own (the batter will rise to double its original volume) sprinkle in the yeast over the warm water. Let stand to dissolve for 10 minutes. Add the milk, butter, salt, sugar, and flour and stir to blend. Give it a blast with a handheld mixer on a low speed for just a moment to really smooth it out–you don’t want any lumps. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. If you want, you can store it in the fridge after letting it rise for a few hours.
  2. The next morning, just before cooking the waffles, whisk in the eggs and the baking soda–the batter will be very thin. Depending on the size of your waffle iron, pour about 1/3 to 1/2 cup batter onto the hot iron (use a light hand at first and check your progress–this waffle batter expands rather impressively. Bake until golden and crisp. This batter will keep for several days in the refrigerator.
RECIPE BACKSTORY
One of Cal’s favorites!