For the record, I (Lisa) have never been a waffle girl. If I am going to do sweet for breakfast, it is blueberry or banana pancakes…and well, more often then not, I opt for a savoury, bacony filled brekkie. But lately, waffles have been popping into my life…with bourbon vanilla stewed apples or with rhubarb compote and crème fraiche and it made me want to explore it as an at home breakfast treat.
This recipe was ridiculously easy. Ingredients were all things I had on hand or could be easily found in a grocery store and the only fancy tools it required was a waffle iron. The fact that you can make this ahead of the game and it actually tastes better makes this recipe even more irresistible.
Another positive about this is that this recipe is easily scalable. You can cut this in half with ease or double it without much difficulty, especially since they include the weights of some of the ingredients like the yeast.
The taste of these waffles is quite amazing. I have only made waffles twice before (all relative fails compared to this) and these knocked those fail way out of the park. The batter itself has this really savoury, tangy taste that really mixes well with maple syrup and a little bit of softened, salted butter.
As you can see on the left, my waffles didn’t cook all that evenly as my Cusinart Griddler with waffle plates only has a heating coil around the perimeter of the appliance.
I am only mentioning this because, despite the uneven cooking, it still tasted like a small piece of heaven. In the properly cooked, golden brown spots, you get this amazing crunch on the outside and this creamy, custardy middle. The mixture of those two textures is truly a dream.
I have to say this recipe has given me a reason to start dreaming of waffles in new ways…maybe some savoury ones, as the base of a eggs benny twist, or with some yummy, seasonal fruit toppings. I would definitely make this again and I cannot wait to try making them with a proper waffle cooking device, which I am currently researching on Amazon!
Recipe Rating: 4.5 Knives out of 5
Raised Waffles by Marion Cunningham
Source: Food 52 Genius Recipes
Makes about 8 waffles.
1/2 cup (120 ml) warm water
1 envelope (1/4 oz/7g) active dry yeast
2 cups (475 ml) warmed milk
1/2 cup (115 g) butter, melted
1 tsp salt
1 tsp sugar
2 cups (250g) all-purpose flour*
2 large eggs
1/4 tsp 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. Let stand to dissolve for 5 minutes.
Add the milk, 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. Pour about 1/2 to 3/4 cup of batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well (improves) for several days in the refrigerator.
*Oh and one of the “Genius Tips” suggests you can substitute one third of the flour with buckwheat flour. Arguably, you could probably do this with other flours, though I just used straight all purpose. It is important to note that if you are subbing flours, you should be careful how much you sub in. I have found in my experience that too much can make any sort of baked goods dense, heavy and unappetizing. I think the 1/3 ratio is definitely the max that you would want to sub in with the rest of the flour.