Raised Waffles by FannieFarmer

This is the best waffle I know. The mixing is done the night before and all you have to do in the morning is add a couple of eggs and some baking soda. They are crisp on the outside and delicate on the inside. Makes about 8 waffles.

Ingredients:

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

Instructions:

Use a rather large mixing bowl--the batter will rise to double in 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. (I often us a hand rotary beater to get rid of the lumps.) 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. The batter will be very thin. Pour about 1/2 - 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

You want to make sure the water and milk is warm and not hot otherwise you will kill the yeast. A warm test is best done on the inside of the wrist. If it feels warm and not hot to the skin on the inside of the wrist, that is a good temperature. Typically in the 100 - 105 range.

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-- RickMach - 04 Mar 2005