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 make these in a Villaware Belgian Waffle Maker, which, unfortunately, is no longer produced. I use a 1-cup dry measure to scoop the batter and bake the waffles on Setting 6.

It’s a good idea to leave the eggs out overnight so they are at room temperature and to leave the baking soda container where you will remember it in the morning.

½ cup warm water
7 g active dry yeast (1 package)
2 cups milk, warmed (not hot)
113 g butter (1 stick), melted
1 teaspoon salt
1 teaspoon sugar
280 g all-purpose flour

Added the next morning:

2 eggs, preferably at room temperature
¼ teaspoon baking soda

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

Put the warm (not hot) water in the bowl and sprinkle in the yeast. Do not stir. 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. A balloon whisk works well.

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 thin; this is as it should be.