Yeast-raised Waffles

submitted by Jeff C.
(Turnersville, NJ)

Home > Waffle Recipes > Yeast-Raised Waffles

I suspect this recipe for yeast-raised waffles gets you to much the same place as a sourdough waffle recipe does but it’s a little easier and doesn’t have the sourdough tang. These yeast-raised waffles are very light, have great flavor and suck up fresh Vermont maple syrup like a sponge (no pun).

Yeast-Raised Waffles

Ingredients:

1 package active dry yeast
½ cup warm water
1 stick unsalted butter, melted
2 cups milk, warmed
2 eggs, lightly beaten
2 cups all-purpose flour
1-teaspoon sugar
1-teaspoon salt
¼ teaspoon baking powder

Directions:

Dissolve the yeast in 1/2-cup warm water and sprinkle the sugar on top. Let stand about 10 minutes to proof the yeast. Add the melted butter, milk, flour and salt to the yeast mixture and mix until smooth. Cover with plastic wrap and let stand at room temperature overnight. Mixture should approximately double in volume.

In the morning, beat the eggs and baking powder into the batter, which will be unusually thin. Make waffles as usual and serve with butter and maple syrup or jam.