Recipe by CAROLYNSUE
"Brunches are a big hit in our family. They think this recipe makes the best waffles of all and it is easily doubled or tripled. I sprinkle blueberries or pecans on top of the batter for those who want them just before closing the waffle iron --- it's definitely my favorite way to have them. Plus, you can make the batter the night before!"
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1 1/2 teaspoons
active dry yeast
warm water (110 degrees F/45 degrees C)
Makes good waffles. I added some vanilla for more flavor. I like the make-ahead feature a lot - saves time in the morning when you need to put breakfast on the table in a hurry.
These came out very eggy for me and soft. I'm not sure if I did something wrong, or if they're supposed to be like this but I got no crunch at all. The batter seemed like the right texture but the waffles definitely weren't. I will give these a second shot in the morning after the batter sits overnight but I don't have high hopes unfortunately. They tasted fine, but the texture just wasn't very waffle-like; more like pancakes.
These are fabulous waffles and so quick & easy to make. I altered the recipe a bit by using only 1 1/2 cups of all purpose flour, 1/2 cup of whole wheat flour, 1/2 t. of vanilla extract, 1/2 t. of cinnamon, dash of nutmeg and sprinkled pecans of the batter after pouring it into the iron. My husband raved over these waffles! By the way, left over batter rises beautifully in the fridge, making the next day's batch of waffles even fluffier.
THE best waffles we've ever had. EVER. I only made one change and that's using whole wheat white flour. I kept everything else the same (only using organic where I could). I laugh at the eight servings because my boys ate every single waffle I made. I made Absolute Best Pancake Syrup special to go with these waffles and it really just.....wow. Really off-the-charts yummy.
These are really great waffles. They are so light and fluffy, and crisp on the outside. I used half whole wheat pastry flour and you couldn't even tell any whole wheat was in there. My kids just loved these and kept asking for more- even my one-year old (who just ate his plain). I chose this recipe because it used buttermilk and didn't involve whipping the egg whites separately. I also liked the fact that it used yeast. I have some batter leftover so I'll have to see how that is tomorrow.
For 2 generations my family has been beating eggwhites to make waffles....now I've found this recipe that is SO much easier to make, and is DELICIOUS! THANK YOU!!
Finally, a waffle that is light, fluffy, and flavorful! These were excellent...we added a little vanilla, and maybe a tsp of flour to thicken it up, but otherwise it was perfect. Just like a restaurant!
very good! Came out perfact you should think into selling those waffles. make batter night before and great
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 55
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