Raised Waffles

We were sleepover-famous among our kids’ friends for these waffles. It’s crazy that the waffle GOAT was originated by Fannie Farmer in 1896 and then perfected by Marion Cunningham in her 12th edition rewrite of the Fannie Farmer cookbook in 1979 and hasn’t been challenged since. I’ve linked up MC’s Epicurious version but these are the instructions I give when friends ask for the recipe:

Ingredients

• ½ cup warm water

• 1 package active dry yeast

• 1 stick butter

• 2 cups milk

• 2 cups flour

• 1 teaspoon salt

• 1 teaspoon sugar

• 2 eggs

• ¼ teaspoon baking soda

Steps

#1 In a large bowl, put the yeast in the warm water, and let stand for five minutes (or just while you complete steps 2 and 3, roughly the same thing).

#2 Melt the butter in a pot.

#3 Add the milk to the pot and stir it around until warm.

#4 Pour the milk-butter mixture into the yeast-water mixture and add the flour, salt, and sugar to it. Mix it up. It will be kinda watery; don’t worry.

#5 Cover with plastic wrap and let stand at room temperature overnight.

#6 In the morning add the eggs and baking soda, stir it up, and get waffling!

Important Notes

Steps 1-5 you do the night before!

You need a regular waffle iron, a Belgian waffle iron won’t work!

The finished batter keeps well in the fridge. I double the recipe and then we eat ‘em all week. Shake the batter on subsequent days before use and it’s good to go.