Yeast Raised Waffles

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waffles

I haven't been very good at sleeping in since I started working early mornings at the bakery. My one and only, on the other hand, is a champion morning sleeper. Most Saturdays I get up an hour or two before him to tiptoe around our apartment, make a big pot of coffee and do a little breakfast scheming. Last weekend I started my scheming a little early because I knew that I wanted these most delicious waffles as a special treat, and I knew that the batter needed an overnight rest. You see, these babies are raised with yeast which gives them the most incredible flavor and light, crisp texture. Don't let the yeast dissuade you because the batter comes together so quickly and easily. Then the next morning you can give yourself a few extra cozy minutes in bed (or if you are like me, force yourself to stay in bed for a few minutes) and when you're ready for breakfast, stir some eggs and baking soda into your batter, heat up your waffle iron, and most likely eat more waffles than you intended. I ate three.

Marion Cunningham's Yeast Raised Waffles

adapted from Orangette

1/2c warm water

1 package (2 1/4 tsp) dry yeast

2 cups whole milk, warmed (full disclosure, I used almond milk here and I don't think these waffles suffered one bit)

1/2c unsalted butter, melted and cooled

1t salt

1t sugar

2c all purpose flour

2 large eggs, lightly beaten

1/4t baking soda

1. Pour the water into a large mixing bowl, then sprinkle the yeast over top and let sit for about 5 minutes to give the yeast a chance to dissolve

2. Add the milk, butter, flour, salt and sugar to the yeast mixture. Whisk until smooth. Cover bowl with plastic and let the mixture sit overnight at room temperature.

The Next Morning

1. Heat your waffle iron and while it's heating mix the beaten eggs and baking soda into the waffle batter.

2. Cook the waffles according to your machine's specifications. I have this model that I lovingly call Tina Fey (she was in the hardware store when my bf and I bought it!). Anyway, for my machine, I use a full 1/3c of batter and it works like a charm. Cook until golden and crisp and douse in maple syrup or alternate worthy topping.