Simple Yeasted Waffles
- Total Time
- 1 hour, plus 2 to 3 hours’ standing
- Rating
- Comments
- Read comments
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Ingredients
- 2¼cups milk
- 1stick (½ cup) unsalted butter, cut into cubes, plus more for the waffle iron
- 15grams sugar (1 tablespoon)
- 5grams salt (1 teaspoon)
- 1package active dry yeast (2¼ teaspoons)
- 240grams all-purpose flour (2 cups)
- 90grams whole wheat flour (¾ cup), or use all-purpose flour
- 2large eggs
- ¼teaspoon baking soda
Nutritional analysis per serving (9 servings)
290 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 8 grams protein; 291 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
- Step 2
In a large bowl, combine ½ cup warm water and yeast. Let stand until foamy, about 5 minutes.
- Step 3
Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
- Step 4
Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about ½ cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
I've cooked raised waffles for many years using a delicious, easy to make recipe from the 1896 Boston Cooking School cookbook by the illustrious Fanny Farmer. Fanny's, less rich than Clark's, uses 1 3/4 cups milk; 1 teaspoon salt; 1 tablespoon butter; 2 cups flour; 2 eggs, separated; 1/4 cup warm water and 1/2 cake yeast. Scald milk; add salt and butter, and when lukewarm add yeast cake dissolved in water, and flour. Let rise overnight; add yolks of eggs beaten, and whites, beaten stiff.
First time out made these to rave reviews, only to realize after that I'd veered from the recipe by mixing in everything and letting it rise overnight rather than adding the eggs and baking soda after the rise. Have found that this actually produces better results for us in both flavour and texture -- incredibly light and delicious and less fuss to prepare!
Truly excellent, and a go-to recipe when I have the forethought to make it the night ahead (which isn't often). It makes a lot for a two-person household, but I slightly undercook the ones we won't eat, cool them, and freeze them. To serve later, I take the frozen waffle and throw it back into the waffle iron for a few minutes. Thaws, finishes cooking, and crisps them in one step, and they're as good as they are fresh.
I was looking forward to this recipe, but found these to be too heavy and slightly sour (although I did use buttermilk). We prefer Betty Rosbottom’s recipe for Lighter Than Air Waffles from her cookbook ‘Waffles’, incorporating cornstarch into the batter to make a finer texture. These are our ‘go to’ for Belgian waffles.
These are great and my kids thought they were a tier above my usual waffles. And just to be obnoxious, I will tell you I added a cup of ricotta I had left over from another recipe and I whipped the egg whites before mixing in the yolks and baking soda and adding it to the overnight batter. Probably not necessary, but very light and crispy results.
Absolutely the best waffles I’ve ever had! I let them rise in the fridge overnight and cooked them the next morning. Sooooo delicious!