Simple Yeasted Waffles
Published April 1, 2014
Andrew Scrivani for The New York Times
- Total Time
- 1 hour, plus 2 to 3 hours’ standing
- Rating
- Comments
- Read comments
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Ingredients
2 ¼ cups milk
1 stick (½ cup) unsalted butter, cut into cubes, plus more for the waffle iron
15 grams sugar (1 tablespoon)
5 grams salt (1 teaspoon)
1 package active dry yeast (2 ¼ teaspoons)
240 grams all-purpose flour (2 cups)
90 grams whole wheat flour (¾ cup), or use all-purpose flour
2 large eggs
¼ teaspoon baking soda
Nutritional analysis per serving
34 grams carbs; 75 milligrams cholesterol; 290 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 1 gram fiber; 291 milligrams sodium; 8 grams protein; 5 grams sugar
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
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!
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.
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.
After 6 tries, I finally got a great gluten free and dairy free version! *Used Bob's Red Mill 1-to-1 GF Baking Flour (with xantham gum) for all purpose, and GF quick oats for whole wheat flour *Used soy milk because the protein helps (so a baker told me), added extra 1/4 cup before adding eggs *To cut GF bitterness + add flavor: 1 tsp cinnamon, 1 tsp orange peel, 1 tsp vanilla, ½ tsp almond extract, ½ tsp ginger, pinch of fresh nutmeg Hope it helps others with allergies enjoy this recipe!
@Cheryl According to americastestkitchen.com, one small cake of compressed yeast is roughly equivalent to 1/4 oz (1 packet) of active dry yeast. A quarter ounce is about seven grams. So— 3 1/2 g is about the same as half of a cake of yeast, I think (math is not my strong suit!). Hope that helps! Where I live, fresh yeast can’t be found in the supermarket any more.
I love this recipe and have changed a few things. I use half the butter and 100% whole wheat (330 grams). No compromise in flavor; in fact I like it better. To speed up the process of waiting for the heated milk to cool down, I use half the milk with the butter and sugar. Once the butter is melted and the sugar is dissolved, I add the rest of the cold milk. Cools it down instantly. Nothing wrong with adding cinnamon to dry ingredients either! @Cheryl According to americastestkitchen.com, one small cake of compressed yeast is roughly equivalent to 1/4 oz (1 packet) of active dry yeast. A quarter ounce is about seven grams. So— 3 1/2 g is about the same as half of a cake of yeast, I think (math is not my strong suit!). Hope that helps! Where I live, fresh yeast can’t be found in the supermarket any more. @Cheryl According to americastestkitchen.com, one small cake of compressed yeast is roughly equivalent to 1/4 oz (1 packet) of active dry yeast. A quarter ounce is about seven grams. So— 3 1/2 g is about the same as half of a cake of yeast, I think (math is not my strong suit!). Hope that helps! Where I live, fresh yeast can’t be found in the supermarket any more.