Yeast Waffles

1. 1

   Night Before

2. 2

   In a large mixing bowl (at least 3 quarts in capacity) combine the warm water (110 Deg F for dry yeast), sugar, and yeast. Stir and let stand 10 to 20 minutes to proof. If the yeast is active it will produce many bubbles.

3. 3

   Add the milk butter salt and flour and beat until smooth and blended. (Use hand Rotary to get rid of lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. (the bater will rise from 4 cups to 12 cops and then collapse.

4. 4

   Morning

5. 5

   Preheat the waffle iron until it is hot enough to sizzle a drop of water. For crispy waffles be sure to preheat both sides until very hot before adding batter. Beat in the eggs. Add the baking soda and stir until well mixed. The batter will be very thin.

6. 6

   Pour the batter onto the center of the waffle iron using a light handbecause the batter will spread when the lid is lowered. Lower the lid and cook until the bottom is golden brown. Flip. Keep the waffles warm and crisp by placing them in single layer on racks in a warm oven with the door slightly ajar to allow any moisture to escape. Makes about 8 9 inch square waffles.

* Per serving · 4 servings · Values may vary.

No additional tips available.