Yeasted Waffles

I'm currently reading a wonderful inspirational memoir by food writer Kim Severson called Spoon Fed and it featured Marion Cunningham's yeasted waffle recipe.  Marion was famous for serving guests these waffles, and I have to say they are a total hit at my house, too.   The recipe can be found all over the internet, including Orangette, but I tweaked the recipe to make use of what I have on hand....instant yeast and a round waffle iron.   The best part of the recipe is that it is started the night before and left to rise on the countertop, a la "friendship bread".  


Yeasted Waffles


½ cup warm water
1 package (2 ¼ tsp.) dry yeast
2 cups whole milk, warmed
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

Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) 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 with a whisk. Cover the bowl with plastic wrap, and let it stand overnight at room temperature.

Before cooking the waffles, preheat a waffle maker. Follow your waffle maker’s instruction manual for this, but my guess is that you’ll want to heat it on whatever setting is approximately medium-high. My waffle maker has a heat dial that runs from 1 to 7, and I turned it to 5. My waffle maker is nonstick, so I didn’t grease it, and Marion Cunningham doesn’t call for greasing it, either.

Just before cooking the waffles, add the eggs and baking soda, and stir to mix well with a whisk. The batter will be very thin. Cook until golden and crisp.