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Breakfasts

Yeast-raised waffles

Yeast-raised waffles
Los Angeles Times

I've got a thing for waffles. For me, there is no better treat on a Saturday or Sunday morning. I don't care if the rest of my time is spent balancing checkbooks and cleaning out the garage, as long as ... Read more

Total time: About 40 minutes, plus overnight rising time | Makes 16 waffles
  • 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 one-half cup warm water in a large mixing bowl (the batter will double in volume) and sprinkle in the yeast. When dissolved, stir in the 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 in "Los Angeles Times Modern California Cooking.".

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