From the Kitchen of The Pearl of Seneca Lake B & B


Dundee, New York



Yeasted Waffles


Return to Waffle Index Page      

Return to Food and Recipes Page      

Return to Home Page      





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

 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.)