Yeast Waffles
"These make a tasty change from regular old waffles leavened with baking powder and/or soda. They are especially good if you happen to have some sourdough starter in the fridge, though the original recipe did not call for it. Time does not include rising time."
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
3-4 waffles
- Serves:
- 3-4
ingredients
- 2 1⁄4 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 (1/4 ounce) package fast-rising active dry yeast
- 1 (1/4 ounce) package outdated old yeast, for flavor, dissolved in the warm milk (optional)
- 2 cups warm milk (105-115 deg F)
- 3 large eggs, lightly beaten
- 1⁄3 cup butter or 1/3 cup margarine, melted and cooled
- 2 teaspoons vanilla extract
directions
- Option: Replace 1/2 cup flour and 1/2 cup milk with 1 cup of proofed sourdough starter.
- In a large bowl combine all ingredients in the order listed, and mix until just blended.
- Cover, and let rise in a warm, draft free place until doubled in bulk (or cover and refrigerate overnight, returning to room temperature before using).
- Stir down batter.
- Bake in a hot waffle iron until steaming stops and waffles are a golden brown.
- Serve as desired with butter, syrup, and/or jam, as desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I have this very same recipe (minus the outdated yeast/sourdough starter) and was going to post it -- luckily I checked first to avoid duplication. This makes the BEST waffles; they are feather-light and crispy just like restaurant-style, without having to beat the egg whites separately as in many recipes. (Note: I've always used regular [not fast-rise] yeast, although my recipe called for fast-rise too). Mix up the batter the night before and refrigerate in a covered pitcher overnight; this makes it so easy to pour right onto the waffle iron next morning. I don't bother letting batter return to room temp, just use it cold. My recipe also claims 3 servings, but I get at least 6 belgian-style (7") waffles out of it. You can pour smaller amounts of batter on the iron to make toaster-size waffles & freeze; they toast up deliciously but may break at the sections due to the delicate texture of the finished waffle. Try this recipe! You'll love it.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
