"Raised yeast waffles are the perfect breakfast treat! You may substitute buttermilk for lukewarm milk, but you must add 1 teaspoon of baking soda to the dry ingredients." — MARBALET
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1 (.25 ounce) package
active dry yeast
warm milk (110 degrees F/45 degrees C)
2 1/2 cups
sifted all-purpose flour
Amazing waffles..my family loved them i made them the night before and let rise overnight this only made them better..our family's fave.
Not terrible, but not what I was expecting. I will keep looking for that perfect yeast waffle.
I put my waffle iron away two years ago and never used it again. Recently my teenager asked me to make waffles since I could not stand those boxed waffle mixes, I turned to this site. I woke up this morning, put the mix together, and got back in bed with the Sunday paper while the mix rose. These are the best waffles ever. Even my ten year old who hates breakfast foods of any kind loved these. My neice who says she doesn't like waffles had two plates. My teen hasn't gotten up as of yet, but when he does he will have a hot, wonderful, met-in-your-mouth waffle. The waffle iron is now out of retirement.
Excellent waffles! I got a new Belgian waffle maker at the Black Friday sale yesterday and decided to use this recipe in it first. I was a little concerned about them being too eggy, so I only used three eggs. We really liked the light, airy texture, yet crispy outsides. We ate them with butter and syrup or apple butter, but I can't wait to try them with strawberries and whipped cream! My waffle maker must be a little smaller than the recipe author's, because I got 6-1/2 waffles out of this recipe. The leftovers went into the freezer for a quick breakfast another day!
This recipe was a little time consuming for the end result. They tasted great, but not a whole lot different from, say, Bisquick. My husband couldn't even tell the difference. But, they were still really good. I just don't know if they're different enough to make the prep time worth it. Also, if you're looking for a crisp waffle, this isn't the recipe, But I like mine soft. I made it the night before and let it rise in the fridge-still turned out fine. It did make more waffles than the recipe indicated, which wasn't a problem! I made the rest up and froze them. I tried one today after popping it in the toaster and it still tasted great! I would probably make this again, but only if I have time to kill.
I made these waffles for Christmas breakfast.They were cripsy on the outside and light as air. I will be making these again - and often! Thanks for the great recipe.
I have tried other waffle recipes from this site and this by far is the best. Nice crunchy outside, soft in the middle. The first time I tried this I followed the recipe...excellent. The 2nd time I tried it I didn't have the time or all of the ingredients...turned out great also..here is what I did the 2nd time.
I didn't have time to whip the whites, so I just added them whole. I also ran out of vanilla, so I used immitation rum extract. It gave the waffles an awesome flavor. Also for the milk, I always use non-fat milk, so I added the sugar to the warm milk then sprinkled the yeast. It frothed up better that way. Kids thought these were the cream of the crop. Oh..I also had my waffle iron on 6 (hottest setting). Happy waffle making!
This is the best yeast waffles I've been able to find so far. They do have to cook for a little while longer than usual to get the outside really crispy like we want. I'll keep looking for the "perfect" belgian waffle, but will definately keep this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Yeast Raised Christmas Waffles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 276
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