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Raised Waffles | Ashley | Meta Street Cafe

 Raised Waffles

These waffles are outstanding, genius, even.  We ate them with sliced peaches, hazelnuts, & maple syrup.  I love Food52’s Genius Recipes because they are the best of the best.  It’s handy to make this batter the night before, adding only a couple of additional ingredients before cooking the next day.  The waffles come out light with a crisp buttery feel, and almost a hint of sourdough as the yeast flavoring comes through.  Although, I do love other recipes, this is my new go-to recipe for waffles.  I make a double or triple batch and freeze them with wax paper in between each waffle.  They are ready for a quick toaster breakfast on future mornings.  

Raised Waffles Recipe

Makes about 8 waffles.

1/2 cup warm water

1 envelope active dry yeast

2 cups warmed milk

1/2 cup butter, melted

1 tsp salt

1 tsp sugar

2 cups all purpose flour

2 large eggs

1/4 tsp baking soda

Use a rather large mixing bowl – the batter will rise to double its original volume.  Put the water in the mixing bowl and sprinkle in the yeast.  Let stand to dissolve for 5 minutes.

Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended  Cover the bowl with plastic wrap and let stand overnight at room temperature.

Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed.  The batter will be very thin.  Pour about 1/2 to 1/4 cup of batter into a very hot waffle iron.  Bake the waffles until they are golden and crisp.  This batter will keep well (improves) for several days in the refrigerator.

Recipe from “Food52 Genius Recipes.  100 Recipes That Will Change the Way You Cook” by Kristen Miglore


Raised Waffles | Ashley | Meta Street Cafe