Marion Cunningham’s Raised Waffles

Nope. My kids LOVE my homemade pancakes and my homemade waffles. I admit, I really love them too!

What  I love about the recipe is your prepare most of it the night before. Now don’t forget to LEAVE OUT the eggs and the 1/4 teaspoon of baking soda until the next day. I forgot to warm my milk and the batter was still just fine. Probably because I didn’t cool the butter before adding it to the batter…it all evened out I think.

The yeast renders a delicate and crispy waffle and the flavor is incredible. I really love them! My mom was at my house yesterday with the kids while I ran errands and she made some waffles. She called to tell me they were the best waffles I’ve ever made. Thanks, mom. I had batter leftover and made some today and Gabriella was not thrilled with the yeast flavor Day 2. I happened to love it.

Marion Cunningham’s Raised WafflesAdapted from Rose Levy Beranbaum’s The Cake Bible

Serves 6 to 8

1 package active dry yeast (2 1/4 teaspoons)
1/2 cup warm water
2 cups warm milk (I used just slightly over 1 cup so would not be runny)
1/2 cup melted butter
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda

In a large mixing bowl (the batter will rise to double its original volume) sprinkle in the yeast over the warm water. Let stand to dissolve for 10 minutes. Add the milk, butter, salt, sugar, and flour and stir to blend. Mix on low speed with handheld mixer. Just mix until it is nicely combined. You don’t want to over mix and you don’t want any lumps.

Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. *I also covered the plastic wrap with a dish towel.

The next morning, just before cooking the waffles, whisk in the eggs and the baking soda-the batter will be thin (I used less milk than recipe calls for. If you use it all, the batter will be very thing). Depending on the size of your waffle iron, pour about 1/3 to 1/2 cup batter onto the hot iron (use a light hand at first and check your progress–this waffle batter expands rather impressively. Bake until golden and crisp. This batter will keep for several days in the refrigerator.



If you want an easier and quicker waffles recipe, here is Mark Bitman’s recipe. It is also delicious and it is my go-to quick waffle recipe.
Mark Bitman’s Waffles

From the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by Mark Bittman

Ingredients

Canola or other natural oil for brushing waffle iron
2 C all-purpose flour
1/2 tsp salt
2 T sugar
2 tsp baking powder
1 1/2 C milk
2 eggs
4 T butter
1 tsp vanilla extract

Brush the waffle iron lightly with oil and preheat it.

Combine the dry ingredients. Mix together the liquid ingredients, reserving the egg whites in a separate bowl.
Beat the egg whites with a whisk or electric mixer until they hold soft peaks. Fold them gently into the batter. *Now most of the times, I do not whip the egg whites separately and the waffles are still fantastic!

Spread ⅓ cup batter onto the hot waffle iron and bake until done, usually 3 to 5 minutes. Serve immediately or keep warm for a few minutes in a low oven

Hope your week is fun. Make these waffles when you get a chance. If you have a favorite waffles recipe, I want to hear about it! Send me the link in your comment!!

CIAO!