Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Yeasted Waffles

From the Meera S.T. Vargo collection

Serves	4 to 6
Prep Time	20 minutes
Cook Time	15 minutes
Total Time	12 hours

Introduction

These waffles are light and crisp. The batter has to sit overnight, so start preparing it in the evening.

Ingredients

	2	tsp. active dry yeast
	½	cup warm water
	3	cups flour
	1	tsp. salt
	1	Tbsp. sugar
	2	cups milk (see Note)
	½	cup (1 stick) butter, melted and cooled
	2	eggs
	½	tsp. baking soda (see Note)

Steps

In a small bowl, dissolve the yeast in warm water. Let sit.
Meanwhile, in a large bowl, whisk together the flour, salt, and sugar. Add the milk and melted butter, and stir to combine. Add the yeast mixture.
Cover and let stand at room temperature overnight.
In the morning, just before using the batter, stir in the eggs and baking soda.
Preheat the waffle iron. When the waffle iron is hot, bake the waffles using the amount of batter recommended for your machine (usually about ⅓ to ½ cup).
Serve hot with butter and syrup.

Notes

To serve waffles to several people, you can preheat the oven to 250 degrees and place waffles in the oven to keep them warm until serving.

You can store extra unused batter for 24 hours in the refrigerator. Stir thoroughly before using.

Culinate editor’s notes: You can replace the milk with buttermilk if you like.

The baking soda gives the batter a bit of extra lift, but you can skip it. If you do, add just the 2 eggs in the morning and let the batter sit for 30 minutes to an hour; the yeast will give the batter a second rise, resulting in puffy, chewy waffles.

Alternatively, mix together all of the ingredients except the baking soda the night before and let the batter rise, covered, overnight in the fridge. Let the batter come to room temperature in the morning before making the waffles.

This content is from the Meera S.T. Vargo collection.

Features

A waffle feast

Try yeasted waffles this weekend

Anne Zimmerman

Mrs. Hedin’s Cardamom Rolls

Culinate Kitchen

Asparagus-Leek Galette

Dam Good Sweet

Buttermilk Beignets

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.