Fannie Farmer's Classic Yeast-Raised Waffles
Fannie Farmer's Classic Yeast-Raised Waffles
Adapted from My Kitchen Year by Ruth Reichl
Makes about 8 waffles
In a large bowl, add 1/2 cup warm water. Sprinkle on top:
1 package dry yeast (equals 2 1/4 teaspoons)
While it is dissolving and foaming, melt in a saucepan:
8 tablespoons (1 stick) butter
Add to the melted butter and gently warm up (not too hot; you don't want to kill the yeast in the next step):
2 cups milk
Remove from heat and add butter/milk mixture to the yeast mixture.
In a small mixing bowl, whisk together:
2 cups flour
1 teaspoon salt
1 teaspoon sugar
Add the dry ingredients to the liquid ingredients. Whisk until smooth, then cover bowl with a kitchen towel and let stand overnight at room temperature.
In the morning, beat in to the waffle batter, stirring well to combine:
2 eggs
1/4 teaspoon baking soda
The batter is now ready. Follow your waffle maker's instructions, cooking till golden and crisp.
The batter can also be stored in the refrigerator for a few days, allowing you to prepare ahead of time or simply enjoy fresh waffles all week long!
Comments