Raised Waffles     
These waffles are raised with yeast, like bread is. It’s important to note that the batter (except for the eggs and baking soda) must be made the night before, to allow it to rise until doubled in volume. The next morning, the eggs and baking soda are added, and the waffles are made. However, the batter can be made well before it is needed, and held for several days in the refrigerator, if desired. This recipe is from The Breakfast Book by Marion Cunningham (Knopf publishers); she says that it originated in an early Fannie Farmer cookbook – and it’s still the best waffle recipe she knows.


MAKES ABOUT 8 WAFFLES


1/2 cup, warm water (lukewarm: about 100-115 degrees)
1 package, dry yeast
2 cups, milk – warmed (lukewarm, as above)
1/2 cup (1 stick) butter – melted
1 teaspoon, salt
1 teaspoon, sugar
2 cups, all-purpose flour
2 eggs
1/4 teaspoon, baking soda



Use a rather large mixing bowl – the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Allow to stand to dissolve for 5 minutes.

Add the milk, butter, salt, sugar and flour to the yeast mixture and beat until smooth and blended. (Marion says she often uses a hand rotary beater to get rid of the lumps – a whisk would also work). Cover the bowl with plastic wrap and allow to stand overnight at room temperature.

Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well blended. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp.