From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY

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.

Yeasted Waffle Recipe

Heat for 3-5 minutes, then cool until warm to the 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’s sugar.   (Waffles can be reheated in a toaster.)