cup warm water
1 package dry yeast
2 cups warm milk
1/2 cup melted butter
1/2 teaspoon salt
2-3 tablespoons sugar
2 cups all-purpose flour
(or bread flour)
1/2 teaspoon baking soda
a large mixing bowl (I use a 2-quart glass measuring cup with a spout) - 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 five minutes.
the milk, butter, salt sugar, and flour to the yeast mixture and beat until
smooth and blended. (You could
actually do this all in the blender and transfer to another bowl to rise.)
Cover the bowl with plastic wrap and let stand overnight at room
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 1/2-3/4 cup batter
into very hot waffle iron; bake until golden and crisp.
This batter will keep well for several days in the refrigerator*.
about 8 waffles.
The original recipe did not call for as much sugar; we found that we like these
waffles even better the second or third day after mixing up - the batter gets a
"fermented" quality that adds flavor. Also, if you have some batter left in the refrigerator, it
will mix nicely into the new batch you are just making - kind of like a
sourdough starter. When refrigerating, allow extra room in the bowl and cover loosely with plastic wrap as
the batter may continue to rise.
from The Fannie Farmer Cookbook, Marion Cunningham from www.food.epicurious.com.