mom'sfolly
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- Jul 12, 2008
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Just thought I would share this recipe. This is my new favorite waffle recipe. It makes a crispy, light yeast waffle. This is a great recipe, expecially if you have extra kids around for an overnight. It makes 8 eight inch diameter round waffles.
Ingredients: cup warm water.
1 package active dry yeast
2 cups milk, warmed
cup (1 stick) butter, melted
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
2 eggs
tsp baking soda
Directions:
Use a rather large mixing bowl-the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand for 5 minutes to dissolve. Add milk, melted butter, salt, sugar and flour to the yeast mixture and beat until smooth and well blended. 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 to of a cup of batter into a very hot waffle iron for the first waffle, bake until golden and crisp and repeat. Or store the remaining batter in the refrigerator for several days. Makes 8 waffles.
Ingredients: cup warm water.
1 package active dry yeast
2 cups milk, warmed
cup (1 stick) butter, melted
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
2 eggs
tsp baking soda
Directions:
Use a rather large mixing bowl-the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand for 5 minutes to dissolve. Add milk, melted butter, salt, sugar and flour to the yeast mixture and beat until smooth and well blended. 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 to of a cup of batter into a very hot waffle iron for the first waffle, bake until golden and crisp and repeat. Or store the remaining batter in the refrigerator for several days. Makes 8 waffles.