Raised Waffles

Raised Wafles
Waffles.  I don't care what country they started in.  I'm just glad they found their way here.  The best waffles in the world you can't readily buy at any restaurant.

It's because the best waffles have to rise overnight like a great yeast bread.  Restaurants won't make them because they can't anticipate how many waffle orders will come in the nest day, and they'll waste a lot.  So they just serve the regular waffles.

But you, avid reader, you can make the finest waffle in the world because you know that if you start them the night before, you will have them the next morning.  The best thing is it takes very little effort and pre-planning to do it right.
The night before, use a giant mixing bowl as the batter will double or TRIPLE in volume and you don't want to over flow.  In a measuring cup, fill with the warm water and active dry yeast.  You can use the packet or get the jar or "brick" to save money.  Most will say the conversion between packet and dry measure amount.  Assuming its dry yeast, however, use 2 1/4 tsp of dry yeast per packet if its not specified.  Make sure the yeast is NOT expired.  Stir the yeast and wait five(5) minutes.

While waiting, make yourself useful by mixing the milk, butter, salt, sugar and flour in the large bowl.  After you're done waiting for the yeast, stir that in.  Now blend it until smooth.  Cover the bowl with plastic wrap and let sit  overnight.

Dream of Waffles... The next morning beat in the remaining ingredients.  Cook according to your waffle maker's directions.


Main Ingredients:
Water, warm ½ cup
Yeast, Active Dry 1 package
Milk2 cups
Butter, melted½ cup
Salt 1 tsp
Sugar¼ cup
Flour 2 cups
Eggs 2 each
Baking Soda ¼ tsp

You can keep the batter for a couple of days in the fridge. Serve with Real Maple Syrup.

Low-Fat Options:
Substitute Soy Milk for milk and 1/3 cup Light olive oil for the butter.  


  1. Thanks!

    Can't wait to try them at your place! We'll be there every weekend for breakfast once we move to Westlake Village! :)