Raised Waffles Recipes

Steps:

• Use a rather large mixing bowl - the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the 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. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

Steps:

• Combine yeast, sugar, and warm water in a large mixing bowl.
• Let sit for about 5 minutes.
• Add milk, butter, salt, and flour to the yeast mixture and beat until smooth.
• Cover the bowl with plastic wrap and let stand overnight at ROOM TEMPERATURE.
• The next morning, just before cooking, add the eggs and baking soda.
• The batter keeps well in the refrigerator.

Steps:

• The night before or at least 4 hours before you plan to serve the waffles, proof the yeast in the water for 10 minutes; add the milk, butter, salt and sugar; stir in flour and beat for 1 minute; cover and set aside at room temperature.
• When ready to make waffles, beat in eggs and baking soda; bake in waffle iron and serve.

Steps:

• In a large mixer bowl, dissolve yeast in warm water.
• Add remaining ingredients; beat until smooth.
• Cover; let rise in warm place 1 1/2 hours.
• Stir down batter.
• Cover again; refrigerate 8- 12 hours.
• Stir down batter.
• Pour from cup or pitcher onto center of hot waffle iron.
• Do not overfill iron.
• Bake about 5 minutes or until steam stops.
• Variation: Pecan Waffles.
• For each waffle, sprinkle 1/4 cup chopped pecans on heated waffle grids.
• Close iron; heat about 3 minutes or until nuts are golden brown.
• Pour batter over nuts and bake as directed above.
• Good served with[recipe=41253]Cinnamon Honey Butter 41253[/recipe].

Steps:

• In a large bowl, dissolve yeast and granulated sugar in warm water and let stand until foamy, about 5 minutes.
• In a saucepan over low heat, combine the milk and butter and heat to lukewarm (about 115 F/46 C).
• In a small bowl, whisk together flour, brown sugar, and salt.
• Stir warm milk mixture into the dissolved yeast. Add flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.
• To cook waffles, preheat waffle iron for 5 minutes, then brush with oil. Stirr egg and baking soda into the chilled batter until blended. Following manufacturer's directions, ladle batter for 1 waffle into the center of the waffle iron (usually 1/2 cup). Spread with a small spatula to fill any holes. Close waffle iron and cook until steam stops escaping from the sides and top opens easily, or according to manufacturer's directions, 4-5 minutes. The waffle shoudl be browned and crisp.
• Repeat with remaining oil and batter. Transfer waffles to warmed patter and serve at once with desired toppings.

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
• Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Steps:

• The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you're using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.)
• When you're ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it's relatively smooth.
• Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200°F oven. If you're making them ahead, store at room temperature in an airtight container and warm them in a 300°F oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 350°F oven for 8 to 10 minutes.
• Variation:
• Whole Grain Overnight Waffles: Replace some or all of the all-purpose flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours.