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Breads, Breakfasts

Yeast-raised waffles

I had worked with the late cookbook legend Marion Cunningham for several years before I actually met her. She was a columnist for The Times back in the 1990s, and I was one of her editors. Because she lived in ... Read more

Total time: About 40 minutes, plus overnight rising time | Makes 16 waffles
  • 1/2 cup warm water
  • 1 package active dry yeast
  • 2 cups milk
  • 1/2 cup (1 stick) butter, melted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups flour
  • 2 eggs
  • 1/4 teaspoon baking soda

Step 1Place warm water in a large mixing bowl (the batter will double in volume), and sprinkle in the yeast. When dissolved, stir in milk, butter, salt, sugar, flour and eggs, and beat until smooth and blended. Cover the bowl with plastic wrap and refrigerate overnight.

Step 2Just before cooking the waffles, beat in the baking soda. The batter will deflate and become about as thin as soft yogurt. Cook the waffles according to the manufacturer's instructions for your waffle maker.

Note: Adapted from Marion Cunningham's recipe.
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