Yeasted Waffles

Published March 1, 2004.

Why this recipe works:

A tiny bit of planning makes our raised waffle recipe easy to have ready in the morning. Mixing the ingredients and letting the batter stand overnight was convenient; refrigerating the batter helped control the growth of the yeast in our waffle recipe and produced waffles with superior flavor.… read more

A tiny bit of planning makes our raised waffle recipe easy to have ready in the morning. Mixing the ingredients and letting the batter stand overnight was convenient; refrigerating the batter helped control the growth of the yeast in our waffle recipe and produced waffles with superior flavor.

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Seven 7-inch round or four 9-inch square waffles

The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. 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-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.

Ingredients

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