Raised Waffles

Adapted from The Breakfast Book by Marion Cunningham (Alfred A. Knopf, 1987)

Makes about 8 waffles

These waffles are very crisp on the outside and delicate on the inside. They are absolutely scrumptious and easy to make because most of the mixing is done the night before. All you have to do in the morning is add two eggs and a little baking soda before the batter is ready to cook.

I have made these in a regular waffle iron, which Kim Severson of The New York Times recommends for this recipe, and I have also made them in a Belgian-style waffle maker. I prefer them Belgian-style, but that is probably because it is the first way I made them.

I use SAF Red Instant Yeast, so I weigh the amount.*

½ cup warm water
1 package dry yeast (¼ ounce or 7 grams)*
2 cups milk, warmed
½ cup (1 stick) butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour

Added later:
2 eggs
¼ teaspoon baking soda

The batter will double in volume, so use a bowl large enough to accommodate that.

Put the warm water in the bowl, sprinkle in the yeast, and let stand for 5 minutes to dissolve.

Add the warmed (not hot) milk, melted butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended.

Cover the bowl with plastic wrap and let stand overnight at room temperature.

Just before cooking the waffles, beat in the eggs. Add the baking soda and stir until well mixed. The batter will be very thin; this is as it should be.