Marion Cunningham’s Yeast Raised Waffles
I have found the PERFECT Waffle.
Crisp on the outside,
Light and airy on the inside.
The recipe comes from Marion Cunningham’s Breakfast Book.
I’ve had this book for years, but until now, I’ve never had a Waffle Maker.
and her description had me in the kitchen last night mixing up the batter.
I did have to adjust the recipe to make the batter thick enough to use in a Belgian Waffle Maker.
The batter is very thin, more suited to regular waffle makers. I added an additional 3/4 cup of flour to the mix. Based on the results, I would say that 3/4 cup was just right.
The recipe made 20 waffles. (Five X four)
I love my knew Waffle Maker.
I baked all of these waffles in just over ten minutes.
Each batch took two minutes, with just a few seconds between batches to reheat.
Not only the perfect breakfast waffle
but because it isn’t a sweet waffle,
it will be perfect served as part of a “Savory” meal.
Source: Marion Cunningham’s Breakfast Book
MAKES 20 WAFFLES
1 (¼-oz.) package active dry yeast
2 cups milk
½ cup unsalted butter, melted, plus more for serving
1 tsp. kosher salt
1 tsp. sugar
2 cups flour NOTE: The batter is very thin, intended for regular waffle makers.
I added 3/4 cups additional flour so the batter would be thick enough to make Belgian Waffles.
¼ tsp. baking soda
Maple syrup, for serving
Dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, flour, and eggs; whisk until combined. Cover with plastic wrap; refrigerate overnight.
Heat a nonstick waffle iron. Whisk baking soda into batter. Pour ¼ cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup and butter.
NOTE: The amount of batter will depend on the Waffle Maker. I needed to use one full cup for each Waffle.