Yep, you read that correctly: Yeasted Waffles.
Like yeast you use to make breads? Yep.
Well, it creates a super light yet tender waffle. Totally crispy on the outside; ultra airy on the inside as well as soft and buttery (the recipe calls for one stick of butter, so it better taste buttery!).
I liked these, especially the ease of making them. It takes 5 minutes to mix it together the night before, then you let the yeast batter ferment all night. In the morning, mix in the eggs and baking soda, and you are set. Easy peasy.
Although I didn’t take a picture of it, I tossed a handful of blueberries into each waffle well before closing the top of the waffle iron, creating waffles with bursts of blueberry sweetness in every bite. I highly recommend this practice : )
Be aware that this batter is extremely thin, so don’t be surprised by that. It still cooked up fine and filled us up plenty considering they are so light.
Although I think I prefer a waffle with a denser bite, these were definitely an experience with their airiness sandwiched between a crispy exterior. And I certainly wouldn’t be averse to making them again someday. I can envision enhancing the flavor by adding some orange zest to the batter…
I also recommend reading Molly’s post on her Orangette blog about these waffles, for she goes into great detail about her comparison taste testing of this waffle recipe and another one (which I intend to try as well someday).
P.S. After I finished this post and began cleaning up from the photo shoot, I took a bite of that waffle sprinkled in powdered sugar. Then another bite. And another. Until I polished off a shameful amount. It was yummy cooled off, too, even though it had lost its crispness. Chomping on the leftovers with the powdered sugar, I realized that when hot and crispy, these taste a lot like funnel cakes. Ever had those at county fairs? Sinfully scrumptious. Well, just sprinkle those hot off the iron waffles with some confectioner’s powder and you have a sort-of-funnel-cake!
- 1/2 cup warm water
- 1 pkg. (2 1/4 tsp.) active dry yeast (not instant, rapid rise yeast)
- 2 cups whole milk, warmed
- 8 tbsp. (1 stick) butter, melted and slightly cooled
- 1 tsp. table salt
- 1 tsp. sugar
- 2 cups all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 tsp. baking soda
- Combine the water and yeast in a large mixing bowl, for the batter will double in volume due to the yeast. Allow the yeast 5 minutes to dissolve and foam before proceeding.
- Add the warmed milk (I microwaved mine), melted & cooled butter, salt, sugar, and flour to the bowl; whisk until well-blended and smooth. Cover the bowl with plastic wrap and let stand overnight at room temperature.
- When you are ready to make the waffles, preheat the waffle iron.
- Just before cooking the waffles, whisk the lightly beaten eggs and the baking soda into the batter until smooth (the batter will be very thin).
- Fill waffle wells and cook according to manufacturer’s instructions.
Yield: I used a Belgian waffle maker and got 9 waffles out of this batch; feel free to halve the recipe if you don’t need/want that many waffles.