Marion Cunninghamâ€™s Raised Waffles
From The Breakfast Book
This recipe uses dry yeast, which is often sold as â€œactive dryâ€ yeast. Itâ€™s different from instant yeast (often sold as â€œrapid riseâ€), so be careful not to confuse the two, even though the packaging often looks similar.
Most waffle recipes work in any kind of waffle maker, but I get the sense that this one is intended for use on a standard (not Belgian) waffle maker. Mine is Belgian-style, and the batter was a bit too thin to really fill it properly. It wasnâ€™t a biggie â€“ they still taste great, and theyâ€™re pretty on one side, at least â€“ but just, you know, FYI.
Â½ cup warm water
1 package (2 Â¼ tsp.) dry yeast
2 cups whole milk, warmed
1 stick (Â½ cup) unsalted butter, melted and cooled slightly
1 tsp. table salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
Â¼ 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. (Electric beaters do a nice job of this.) 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 makerâ€™s instruction manual for this, but my guess is that youâ€™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 didnâ€™t grease it, and Marion Cunningham doesnâ€™t call for greasing it, either.
Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.
A Great Make-the-Morning-of Waffle
Adapted slightly from the â€œWaffle of Insane Greatnessâ€ recipe
The original version of this recipe calls for 1 cup milk or buttermilk, but I split the difference and use Â½ cup of each. The texture of the batter was lovely, and I liked the slight tangy quality of the waffles, so Iâ€™d recommend that you try the same course of action.
Also, this waffle works in any kind of waffle maker.
Â¾ cup all-purpose flour
Â¼ cup cornstarch
Â½ tsp. baking powder
Â¼ tsp. baking soda
Â½ tsp. table salt
1 Â½ tsp. sugar
Â½ cup whole milk
Â½ cup buttermilk
1/3 cup vegetable oil, such as canola
1 large egg, lightly beaten
Â¾ tsp. vanilla extract
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Add the milk, buttermilk, vegetable oil, egg, and vanilla extract. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.
Thereâ€™s no need to grease the waffle maker.
Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.