Okay, this is indeed from Fannie Farmer (I just checked), and the original recipe is called "Raised Waffles" and calls for a full stick of melted butter. Believe me, they are good that way, but I promise they are good this way too. I plan to try making them with some whole-wheat flour, and will report back about how it goes--please do the same. If you have extras, freeze the waffles in a Ziploc and pop them in the toaster for a perfect weekday-morning breakfast. And please note: these do need to be started the night before.If you are going to invest in a waffle iron, I recommend buying the very best one you can afford; our cheap one smoked and stuck and eventually caught on fire.
What you'll need
- 1/2 cup warm water
- 1 package dry yeast
- 2 cups milk, warmed
- 4 tablespoons butter, melted
- 1 1/2 teaspoons kosher salt (or half as much table salt)
- 1 teaspoon sugar
- 2 cups flour
- 2 eggs
- 1/4 teaspoon baking soda
Makes 8 waffles
How to make it
The night before you plan to make the waffles, dissolve the yeast in the water, then whisk in the milk, butter, salt, sugar, and flour until the batter is very smooth. Cover the bowl and leave it in a warm place overnight.
In the morning, beat the eggs with the baking soda, then whisk into the batter; the batter will be very thin. Bake according to the directions for your waffle iron, using a hot setting and perhaps a hair less batter than you are accustomed to until you get a sense of the outrageous loft and expansion of these waffles.
