Marion Cunningham's Yeast-Raised Waffles
Source of Recipe
From "Saveur: The New Classics" by Weldon Owen
Recipe Introduction
"An overnight rise and a last-minute addition of baking soda to the batter make these classic waffles�one of the great food writer Marion Cunningham's favorite recipes�especially airy and crisp."
List of Ingredients
◦ 1 � teaspoons active dry yeast
◦ � cup tap water, heated to 115� F
◦ 2 cups milk
◦ � cup unsalted butter, melted
◦ 1 teaspoon kosher salt
◦ 1 teaspoon sugar
◦ 2 cups flour
◦ 2 eggs
◦ � teaspoon baking soda
Recipe
Dissolve yeast in water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, flour, and eggs and whisk until combined. Cover with plastic wrap and refrigerate overnight.
Heat a nonstick waffle iron. Whisk baking soda into batter. Pour � cup batter onto iron and let set for 30 seconds. Lower lid and cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter.
Makes 20 waffles
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