These fabulous yeast-raised waffles originated in “The Fannie Farmer Cookbook” famously attributed to the late food writer and cookbook author Marion Cunningham. I took the temperature of the warm water and warm milk by a fever thermometer — it was about 105F. I often sandwich the warm waffles around ice cream — yum!
1 package active dry yeast, about 2¼ tsp
½ cup warm water
2 cups warm milk
½ cup melted butter, cooled
1 tsp salt
1 tsp sugar
2 cups all-purpose flour
2 large eggs
¼ tsp baking soda
In large bowl, sprinkle yeast on the warm water until dissolves; let sit about 10 minutes. Add warm milk, melted butter, salt, sugar and flour; stir to combine. Don’t overmix. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature.
The next morning, just before cooking the waffles, whisk in the eggs and the baking soda — the batter will be thin. Depending on the size of your waffle iron, pour about ⅓ to ½ cup batter onto the hot waffle maker. Use a light hand at first and check your progress — this waffle batter expands rather impressively. Bake until golden and crisp. This batter will keep for several days in the fridge.
Makes about 8 waffles.