The batter for these waffles will keep
well for several days in the refrigerator.
1/2 cups warm water
1 package active dry yeast or 2 1/2 teaspoons
2 cups lukewarm milk
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon granulated sugar
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda dissolved in 2 teaspoons water
In a very large mixing bowl, combine the
water and 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 and let stand overnight at room temperature.
Heat waffle iron.
Stir eggs and baking soda mixture into
waffle batter, mixing well
Pour batter from cup or ladle onto center
of hot waffle iron. Bake about 5 minutes or until steaming stops.
Remove waffle carefully.
Makes 6 to 8 servings.
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