Prep 10 mins
Cook 5 mins
I got this recipe off Epicurious.com. It is supposed to be from The Fannie Farmer Cookbook by Marion Cunningham. These are the best waffles I have ever had. They are incredibly light and airy. I like to eat them with maple syrup and whipped cream. Prep time DOES NOT include sitting overnight. Cook time is per waffle.
- 1⁄2 cup water
- 2 1⁄4 teaspoons yeast (or 1 package)
- 2 cups warm milk
- 1⁄2 cup melted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups flour
- 2 eggs
- 1⁄4 teaspoon baking soda
- Combine yeast, sugar, and warm water in a large mixing bowl.
- Let sit for about 5 minutes.
- Add milk, butter, salt, and flour to the yeast mixture and beat until smooth.
- Cover the bowl with plastic wrap and let stand overnight at ROOM TEMPERATURE.
- The next morning, just before cooking, add the eggs and baking soda.
- The batter keeps well in the refrigerator.
These were great, Fanny Farmer knew what she was talking about. I think that maybe the chef who gave you one star forgot to turn on the waffle iron. :)
Very yummy! We have dairy allergies, so I substituted 2 cups of Unsweetened Vanilla Almond Milk. And instead of sugar I used about 1 TB of pure maple syrup. They were gobbled up by everyone!
I've been making these for years. I think that they're so good that I can eat them plain.