Yeast Raised Waffles are much more interesting than the basic waffles, as they are more creamy and airy. The yeast gives the waffles a tangy flavor. Yeast Raised Waffles involve less work than traditional waffles when it comes time to make them in the morning.
Check out Linda’s Bread Making Hints: Quick Breads, Bread Machine Breads, Secrets to using the bread machine, About Yeast in Bread Making and Sourdough Starter. More delicious Waffles, Pancakes, and Bread Recipes for your bread making.
- 1 3/4 cups milk (whole, low-fat, or skim milk)
- 8 tablespoons (1 stick or cube) unsalted butter, cut into 8 pieces
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 1/2 teaspoons instant yeast (I use SAF Instant Active Dry Yeast)
- 2 large eggs
- 1 teaspoon pure vanilla extract
In a small saucepan over low heat, heat milk and butter until butter is melted, approximately 3 to 5 minutes. Remove from heat and let mixture cool until warm just to the touch.
In a large bowl, whisk together flour, sugar, salt, and instant yeast. Gradually whisk in the warm milk/butter mixture until the batter is smooth.
In a small bowl, whisk eggs and vanilla extract until combined. Add egg mixture to the batter and whisk until well incorporated and smooth. Scrape down sides of bowl with rubber spatula; cover bowl with plastic wrap, and refrigerate at least 12 hours and up to 24 hours. The batter must be made 12 to 24 hours in advance of making the waffles.
Following manufacturer's instructions for your waffle baker, heat waffle iron.
When waffle baker is hot, remove the waffle batter from the refrigerator (the batter will be foamy and have doubled in size). Whisk batter to recombine (the batter will deflate at this time).
Bake waffles according to the manufacturer's instructions. Use approximately 1/2 cup waffle batter for a 7-inch round waffle baker and approximately 1 cup waffle batter for a 9-inch square waffle baker.
Serve waffles immediately or hold in a 200 degrees F. oven until ready to serve.
NOTE: The waffles are best served fresh from the waffle baker, but can be held in an oven until all of the waffle batter has been cooked. As you make the waffles, place them on a wire rack set above a baking sheet. Cover them with a clean kitchen towel and place the baking sheet in a 200 degrees F. oven.
Makes seven (7-inch round) or four (9-inch square) waffles.
Source: This recipe is from Cook’s Illustrated Magazine, Holiday Baking, Resurrecting Raised Waffles, by Keri Fisher with Garth Clingingsmith, 2007.
2 Responses to “Yeast Raised Waffles Recipe”
The recipe for Yeast Raised Waffles mentions vanilla twice in the ingredients list. I am assuming this is a typo and thought you may wish to edit it if so.
Also of note, off you multiply the recipe by 1.5 it allows you to use a full packet of yeast and makes about 10 waffles.
Thank you for making it known of my error of listing vanilla twice. I made the change to the recipe. Thank you again.