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Raised Yeast Waffles

SUBMITTED BY: Helen Knapp PHOTO BY: ROBIN

"These waffles bake up crispy on the outside and light and tender on the inside. Since they aren't too filling, they leave room for sampling the rest of the brunch buffet--or for munching on more waffles!"

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PREP TIME	15 Min
COOK TIME	5 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F to 115 degrees F)
2 cups warm milk (110 to 115 degrees F)
2 eggs
1/2 cup butter or margarine, melted
2 cups all-purpose flour
1 teaspoon salt
1/8 teaspoon baking soda

DIRECTIONS

In a mixing bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Beat in the milk, eggs and butter. Combine the flour, salt and baking soda; stir into yeast mixture just until combine. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

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REVIEWS

Reviewed on Oct. 21, 2007 by Suzy

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.50 star rating.

Suzy
Oct. 21, 2007

I have to confess that I am a buttermilk baking mix (you know the one) waffle kind of girl. It's what I grew up with, and it's what I expect when I eat a waffle. I wanted to try a yeast waffle, and since the total time listed was about in my time frame I chose this one (silly me for not reading the entire recipe before I started). I got the batter together, and discovered that I had a 45-min rising time. Egad! So I made a batch of baking-mix batter, so we could eat dinner at a reasonable time. So, we did some taste-testing last night. After we'd eaten our way through the baking-mix waffles, the batter for this one was ready, so I made them, and we continued to eat -- everybody liked this recipe MUCH better than the baking-mix version (except me, of course, and I still liked them well enough to eat 2). I didn't have a full stick of butter to put into the batter, and really, I think a tablespoon or two is plenty. From the comments at dinner last night, it would appear that this will be our new waffle recipe! Update: made again this morning for brunch, and this time I added a little more flour (batter was a little thin for my waffle iron) and put it together last night, refrigerating it overnight. This was excellent!

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10 users found this review helpful

I have to confess that I am a buttermilk baking mix (you know the one) waffle kind of girl. ... MORE

Reviewed on Oct. 13, 2006 by Deborah P.

Very nice, easy recipe. Crispy on the outside, tender on the inside. A hit with adults and... MORE

Reviewed on Mar. 9, 2008 by Live2Bake

These were pretty good waffles, let them go in the iron and they get nice and crispy. They are... MORE

Reviewed on Apr. 6, 2009 by BakedCheesecake

These are absolutely perfect! Soft and delicious on the inside and crisp on the outside. At... MORE

Reviewed on Jan. 10, 2008 by outnumbered

Waffles are so traditionaly so easy to make, mix and cook. This recipe you have to worry... MORE

Reviewed on Oct. 31, 2007 by ROBIN

Really, really good. I am a mix kinda girl too so this seemed a bit more work that I would... MORE

Reviewed on Aug. 22, 2007 by Noor

Loved 'em! I tried this recipe because I didn't have to separate and whip eggs first thing in... MORE

Reviewed on May 23, 2007 by opal~/~dragonfly

I loved this waffle! It was delicious and smelled so good (like baking bread) while baking in... MORE

Reviewed on Apr. 5, 2008 by allrecipesrocks

Won't make again. MORE

Reviewed on Dec. 21, 2007 by P-Cake

These are excellent. Yes they take more time then recommended in my waffle iron but if you... MORE

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