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Marion Cunningham's Yeast-Raised Waffles

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"An overnight rise and a last-minute addition of baking soda to the batter make these classic waffles—one of the great food writer Marion Cunningham's favorite recipes—especially airy and crisp."

List of Ingredients

â—¦ 1 ½ teaspoons active dry yeast
â—¦ ½ cup tap water, heated to 115° F
â—¦ 2 cups milk
â—¦ ½ cup unsalted butter, melted
â—¦ 1 teaspoon kosher salt
â—¦ 1 teaspoon sugar
â—¦ 2 cups flour
â—¦ 2 eggs
â—¦ ¼ teaspoon baking soda


Recipe

Dissolve yeast in water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, flour, and eggs and whisk until combined. Cover with plastic wrap and refrigerate overnight.

Heat a nonstick waffle iron. Whisk baking soda into batter. Pour ¼ cup batter onto iron and let set for 30 seconds. Lower lid and cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter.

Makes 20 waffles