The World’s Best Waffles
November 21, 2010
Fannie Farmer’s Yeast-Raised Waffles
Sprinkle 1 package of dry yeast over a half cup of warm water in a large bowl and wait for it to dissolve.
Meanwhile melt a stick of butter, add 2 cups of milk and allow it to just gently warm up. Add it to the yeast mixture.
Mix a teaspoon each of salt and sugar into 2 cups of flour. Add this to the liquid and beat until smooth.
Cover the bowl and let it stand overnight at room temperature.
In the morning beat in 2 eggs and a quarter teaspoon of baking soda, stirring well. Cook on a very hot waffle iron until crisp on each side.
This makes about 8 waffles, and will keep for a few days in the refrigerator.
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I really loved Kim Severson’s story about these waffles in Spoon Fed. It was bittersweet and yet, it made me crave waffles…
While I do not have a “sweet tooth” in the early hours, which means no waffles, pancakes, donuts or muffins, this does sound delicious !! So, what is on your menu for Thanksgiving ? Looking forward to your inspiration – I may prepare Paula Wolfert’s recipe from Clay Pot Cooking for Pumpkin Soup with Creamy Roquefort. Looking for more ideas !
It is hard to see how any waffle could be better than the recipe for buttermilk waffles in the Gourmet cookbook. Those are so-o-o yummy!! (Could it be the butter that makes them so?)
If you have proclaimed these yeast – raised the “World’s Best” I will certainly have to try them. But- do I have the patience to wait overnight? I’m hungry now!!! Thanks, Ruth.
These waffles rock! Thanks, Ruth
Thanks to you, Ruth, I will buy that waffle maker Mr. Wonderful hankers for – and we’ll indulge Christmas morning. Hmmm… bacon or sausage as an accompaniment?
Enjoyed eating these waffles this morning. It was a little tricky getting my waffle iron loaded correctly with the thin batter. But once I started to figure it out we gulped down some extremely crispy and delicate waffle love. Thanks
A new Christmas morning controversy … yeasted or regular? Preferences ran 50/50. Set us up well for the afternoon’s traditional debate, lumpy vs. smooth!
What is the size (weight or volume) of “one package of dry yeast”?
1 pkg yeast = 2.25 teaspoons