Raised Waffles

These are the best waffles in the world, though sadly I have not successfully made them dairy-free. Instead, I save them for Sunday mornings when Giles is spending the night with his best friend. They are exceedingly convenient for the before-church rush, since they are mixed up the night before. And they are good enough to get everyone out of bed On Time.

Marion Cunningham credits this recipe to an early Fanny Farmer cookbook.

*Raised Waffles*

In a large mixing bowl mix
1/2 c. water
and 1 T. yeast.

While the yeast is dissolving, melt
1 stick butter in
2 c. milk.
Let cool until comfortable to touch, so you don't kill the yeast.

When cool, add milk and butter mixture to yeast, along with:
1 t. salt
1 t. sugar
2 c. whole wheat flour
and use a rotary beater to smooth the lumps out.

Cover tightly with plastic wrap and let sit on the counter overnight.

In the morning, mix in
2 eggs
and 1/4 t. baking soda.

These waffles have an almost sourdough-like tang, a delicious butteriness (hello), and are crisp and delicate. Really, really good with real maple syrup.

If you have to keep them warm for a few minutes before serving, slide waffles directly onto the oven rack with the oven turned on as low as possible. They'll stay crisp that way. Under no circumstances should you stack them or cover them on a platter!