Raised Waffles

adapted by Barbara Fleming from an early version of The Fannie Farmer Cookbook

submitted by Kathy and Jeff Lindenbaum
makes 14+ waffles

For the overnight batter:

½ cup warm water

1 packet dry yeast

2 cups of warmed milk

½ cup (1 stick) butter, melted and warmed

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

For the final batter preparation:

2 eggs – beaten together just before adding to batter

¼ teaspoon baking soda

For the overnight batter: Use a rather large mixing bowl, as the batter will rise to double its original volume.  Put the water in the mixing bowl and sprinkle with the yeast.  Let stand to dissolve for about 5 minutes.

Next, add a small amount of flour to the yeast and water to make a smooth paste – then add the warmed milk, warm butter, salt and sugar and blend until smooth – then sift in the remaining flour and stir until all lumps are gone (Marion Cunningham’s retooling of the cookbook in 1979 suggested using a rotary beater to get a smooth batter).  Cover the bowl (tightly) with plastic wrap and let stand overnight at room temperature.

(Just before finishing the batter preparation the next morning, preheat and butter/oil the waffle iron.)

For the final batter preparation: Add the 2 beaten eggs to the batter and then the baking soda, whisking them quickly and thoroughly into the risen batter.

Use a ⅓ cup measure to ladle the batter into the hot waffle iron.  Bake waffles until they are golden and crisp (approximately 5½ minutes in the All-Clad waffle-maker at Level 6 temperature).  Remove to a cookie sheet and place in a warm oven while making the rest of the waffles.

This batter can be used over several days – it will keep refrigerated and covered 2 – 3 days without diminishing the rich taste.