Monday, July 07, 2008

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!


Anonymous said...

I have made these, more than once....they are delicious! Very light, & crisp. The remaining batter keeps well in the fridge for another day.


Kristen said...

These sound lovely. I am really longing for some sweet breakfast recipes that I can make a bit ahead of time. Thank you for this!

Anonymous said...

I'll try it. Thanks for the recipe.


Anonymous said...

I want to make these. They sound wonderful. Just one question. Why is it OK to leave the milk sitting on the counter all night? Doesn't it spoil? Or maybe the yeast and sugar preserve it? Just wondering? Maybe Fannie Farmer addresses it in the original long ago. . . I really enjoy your lovely blog. Karen in Missouri

Anonymous said...

My dad made these from the More-with-Less cookbook. I can see the old, cloth-covered cord on the waffle iron now.

Pasteurized milk doesn't sour on the counter overnight (ask me how I know....) and raw milk that has soured is actually very useful in many recipes. Homemade grapenuts, for one.

Anonymous said...

Bookmarking this recipe!

Love Marion Cunningham's 'Cooking with Children'... I learned a great deal myself from it, doesn't dumb down; not a single cartoon food in the whole book.

deb meyers

YayaOrchid said...

Anna, this one sounds like another keeper! Thank you so much for sharing. I will make these tomorrow, Lord willing.

Martha said...

Oh Wow these sound great. Can't wait to try them. Thank you.

Anonymous said...

My Mom has this cookbook too. They are fantastic and, yes, keep them crispy in the oven.
Colleen in Iowa

JennyCash said...

Thanks, Anna, we'll give them a try. We're always looking for a new Weekend Waffle or Pancake recipe.

secondofwett said...

This sounds like another good 'Christmas morning' recipe...I just love those do ahead ones because everyone is always so busy just enjoying the day!

Tom said...

Thanks for the recipe, Anna. They worked great for our family that is going in many different directions for the summer. Very convenient.

Cynthia said...

I am making these!! Glad I"m not the only one obsessed with good waffles--I posted my own recipe on my blog as well. Thanks.

Anonymous said...

These were excellent! Thank you for sharing!

Karen said...

Thank you so much for sharing this waffle recipe! I made them this morning, and my husband proclaimed them to be the best he's ever eaten! And I love the fact that they are 100-percent whole wheat! :-)

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