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Apron Day: Yeasted Waffles

Posted: April 17th, 2011 | Author: | Filed under: Food | Tags: Apron Day, Day to Day, Family, Food, Kids, Recipes, Stuff You Need | 5 Comments »

It’s been awhile since I did an Apron Day post so thought I’d share this little diddy from breakfast today.

My husband is kind of obsessed with waffles.

A few years ago he got a fancy Belgian waffle iron for Christmas.  You know, the kind you find on hotel breakfast bars and in university dining halls everywhere?  The kind that do that fancy little flip

Yeah.  We love it.

But I’m a quick breakfast kind of girl.  If we’re doing something from scratch, it’s probably crepes or quiche, not pancakes or waffles.  But, I’d read a post over at Orangette a few months ago about her hunt for the perfect waffle.  The winner?  A yeasted waffle from Marion Cunningham’s The Breakfast Book

Although intrigued, I am scared to death of yeast.

I blame it on my Russian professor.

Once we had a class blini making party at his house and it was driven into my skull that yeast is very difficult to work with.  The water had to be warm.  Not hot, not cold.  A fellow student proceeded to make warm water by combining boiling water with ice water.  That solidified it for me.  Yeast was just too much damn trouble.

But these waffles.

They just sounded like the perfect vehicle for real maple syrup and loads of butter.

So when I saw Jenna whip up a batch of yeasted waffles the other day, I had to put them on the menu.

So, this morning I woke up and went to print out the original recipe and lo and behold, there were a few issues I hadn’t noticed.  (Note to self: read recipes the night before you plan on making something.)

  • I had Rapid Rise yeast.
  • I was supposed to let the mixture sit overnight
  • The recipe works best in a non-Belgian style waffle maker

So, I took a look at Jenna’s recipe- her’s only called for waiting 30 minutes so I just threw up my hand’s and said “Let’s Do This!”

Actually, I tweeted something about being scared of yeast and then just started to mix things up.

I tell you what.  These were the best waffles I’ve ever had in my life. 

I am not kidding.

Crunchy and light with a little bit of a soft chew in the center.  Lovely.

Yeast is still kind of scary.  I only made a quick bread, I cannot even think about making an actual loaf of bread what with the gluten and the toughness and the proofing in a warm spot.  Maybe another day.  Jessica seems to be giving me a little hope in this department but I’m not quite there yet.

So, here’s the recipe, my bastardizations are made in red.

Marion Cunningham’s Raised Waffles
From The Breakfast BookThis recipe uses dry yeast, which is often sold as “active dry” yeast. It’s different from instant yeast (often sold as “rapid rise”), so be careful not to confuse the two, even though the packaging often looks similar.  I totally used Rapid Rise yeast.

½ cup warm water
1 package (2 ¼ tsp.) dry yeast (Rapid Rise)
2 cups whole milk, warmed (I had 2%)
1 stick (½ cup) unsalted butter, melted and cooled slightly
1 tsp. table salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
1 tsp. vanilla

Pour the water into a large mixing bowl.  Because of the yeast this batter will pretty much double in volume.  I used an 8 cup batter bowl and it worked great.   Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.

Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight  40 minutes at room temperature.

Pre-heat your waffle maker, I like my waffles crispy and I usually make them on a fairly high setting- I think I had mine at about a 5 on my dial.  My waffle iron is non-stick and I hate cleaning up the mess that greasing a waffle iron makes so I never spray my waffle iron with non-stick spray.  These waffles released like a dream!

Just before cooking the waffles, add the eggs and baking soda, and stir to mix well, add vanilla and stir that in too. The batter will be very thin.  I did about a ladle and a half for each waffle and I had full waffles each time.  I think it helps that we have the flip type iron to fill all of the crevices.

Yield: depends on the size and configuration of your waffle iron  I got 8 full waffles on my Iron, I think it’s about 7″ in diameter.

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5 Comments on “Apron Day: Yeasted Waffles”

  1. 1 kitchenblogic said at 7:45 pm on April 17th, 2011:

    Waffles. Yum. We went out to eat at Bulldog Northeast last night and one of our party ordered the Chicken & Waffles. Lordy! They were something tasty! I had the Tater Tot Hot Dish and about cried when others wanted to try it. My god that was good eats!

  2. 2 Jen - Life With Levi said at 10:12 pm on April 20th, 2011:

    I totally want to try these! Yum!!!!

  3. 3 erinclot said at 10:38 pm on April 20th, 2011:

    I froze a bunch and they even perked right up inthe toaster oven- I was afraid they'd be mushy but they were still great. #winning

  4. 4 Tamara said at 5:12 am on July 2nd, 2012:

    I feel a deep sense of relief that I’m not the only person who used the wrong kind of yeast and butter in yeast waffles. 😉 The batter smelled extremely funky (to the extent I seriously wondered if it had gone bad overnight), but the waffles taste good!

  5. 5 Robin said at 2:54 pm on September 20th, 2015:

    Well, I just made these for my family this morning… DELICIOUS! Thank you for a quicker version of the "overnight yeast waffles" that I can do in one morning. They taste just the same, without the time. God bless you!


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