Raised Waffles Recipe
These perfect, light and crispy waffles are adapted from a classic recipe from The Fannie Farmer Cookbook. Don’t use a Belgian waffler.
Ingredients
| 1/2 | cup | warm water |
| 1 | package | active dry yeast |
| 2 | cups | milk, warmed |
| 1/2 | cup | butter, melted |
| 1 | teaspoon | salt |
| 1 | teaspoon | sugar |
| 2 | cups | unbleached all-purpose flour |
| 2 | eggs | |
| 1/4 | teaspoon | baking soda |
| ~ | grated fresh nutmeg | |
| ~ | butter for the waffle iron |
Directions
Start with a large mixing bowl, since the batter will double in size.
- Combine the warm water and yeast and allow the yeast to proof for 5 minutes.
- Whisk in the milk, butter, salt, sugar and flour, mixing until smooth.Note: it’s important that the water, butter and milk are warm, not hot; a maximum of 110 degrees. It the liquids are too hot, it will kill the yeast.
- Cover the bowl with plastic wrap or a clean tea towel and let it stand on the counter overnight.
- To make the waffles, butter the waffle iron lightly and set it on high.
- Whisk the eggs, soda and nutmeg into the batter. The batter will be thin. Use about ¼ to 1/3 cup batter per waffle section, and bake until lightly brown and crisp.
- Serve with berries, butter and real maple syrup.
- Wrap and freeze any extra waffles and pop them into the toaster to reheat.
Preparation Time:
15 minutes and 2–5 minutes per waffle.
