Prep 25 mins
Cook 15 mins
--Adopted Recipe, good without changes.--
- 3⁄4 cup water
- 1 1⁄2 tablespoons active dry yeast
- 1 1⁄4 teaspoons granulated sugar
- 2 1⁄2 cups water
- 1 1⁄4 cups nonfat dry milk powder
- 3⁄4 cup butter, melted (1 1/2 sticks)
- 1 1⁄4 teaspoons salt
- 3 cups flour
- 3 eggs
- 1⁄2 teaspoon baking soda
- pure maple syrup, warmed
- * Flour may be any of or any combination of white, whole wheat, rye, oat, buckwheat, yellow cornmeal, or blue cornmeal.
- Put the 3/4 cup water into a large bowl and sprinkle in the yeast and sugar. Let dissolve for 5 minutes.
- Add the 2 1/2 cups water, the milk, butter, salt, and flour(s) to the yeast mixture and whisk until smooth and blended.
- Cover the bowl with plastic wrap and let stand overnight at room temperature. (The batter will rise to double its original volume.) Before baking the waffles, beat in the eggs, then add the baking soda and stir until well combined.
- (The batter will be thin.) Pour 1/2 to 3/4 cup batter into a very hot waffle iron and bake until golden and crisp. Serve immediately with the warm syrup.
- Variation: Top with fresh strawberries and whipped cream or sliced bananas, toasted coconut, and sliced roasted almonds. Dust with confectioner's sugar.
Waffle has exterior crispness; inside is tender! This is delightfully easy recipe. Using butter softened, not melted, assures less lumping of the flour. Recipe can often be used in 4-5 hours if environment is sufficiently warm!