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Raised Waffles

Source of Recipe

From "Cold Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"This recipe has been circulating in my mother's Tuesday needlework group in Blue Hill, Maine. One member, a colorful child psychiatrist, discovered it in an old Fannie Farmer cookbook and raved about the wonderfully light and crisp waffles. When my mother made these for me during a December visit, the intoxicating, yeasty aroma lured me up from the steady warmth of my electric blanket."

List of Ingredients

â—¦ ½ cup warm water (110° to 115° F)
â—¦ 1 package active dry yeast
â—¦ 1 teaspoon sugar
â—¦ 2 cups lukewarm milk
â—¦ ½ cup (1 stick) unsalted butter, melted and cooled
â—¦ 1 teaspoon salt
â—¦ 2 cups unbleached all-purpose flour
â—¦ 2 large eggs, lightly beaten
â—¦ Pinch of baking soda


Recipe

The night before, combine the water, yeast, and sugar in a large mixing bowl. Let stand 5 minutes for the yeast to dissolve.

Add the milk, butter, salt, and flour and stir until completely smooth. Cover the bowl with plastic wrap and let sit overnight at room temperature.

The next morning heat a waffle iron according to the manufacturer's instructions. Beat the eggs with the baking soda and add to the batter, stirring until well mixed. Pour enough of the batter onto the hot waffle iron to cover it and cook until crisp and golden. Repeat the process until all the batter is used. Serve the waffles hot with favorite toppings.

Makes 6 large waffles