The batter for these yeast-raised waffles will keep well for several days in the refrigerator. A great make-ahead recipe.
1/2 cups warm water
1 (0.25-ounce) packet active dry yeast, or 2 1/4 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.