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Yeasted Waffles
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The beauty of these waffles is that you can make them the night before and bake them in the morning. The recipe originally came from the March/April 2004 Cook’s Illustrated Magazine. It is important to use instant dry yeast, not active dry yeast.
Heat for 3-5 minutes, then cool until warm to touch:
1¾ cups milk
8 tbsp butter, cut into pieces
Whisk together and add to warm milk:
2 cups flour
1 tbsp sugar
1 tsp salt
1½ tsp instant dry yeast
Whisk together and add to the milk/flour mixture
2 eggs
1 tsp vanilla
Scrape down the sides of the bowl with a rubber spatula. Cover with plastic wrap and refrigerate for 12-24 hours. Preheat the waffle iron and lightly spray with oil. Pour ¼ - ½ cup of the batter onto a waffle iron and cook until lightly brown. Keep the waffles warm in a 200 deg oven until ready to serve. Sprinkle with confectioner sugar. (Waffles can be reheated in a toaster.)