We had a house full of company during Spring Break. I love to make our favorite waffle recipe for guests. Now that there isn’t a shortage on yeast, it’s time to share this recipe! I don’t know where my mom got this recipe, but I’ve loved these crispy and tender waffles since I was a kid.
This waffle recipe has to “rise” for 8 hours or overnight so you will want to plan ahead, but they are very easy and very unique. The yeast makes them fluffy and the perfect amount of crispy on the edges. These waffles are not heavy and dense, but tender and pastry-like. They can be topped with the usual butter and syrup or really dress them up with fruit and whipped cream. Start them in the morning if you have a breakfast for dinner plan or make the batter the night before.
- 1/2 cup warm water
- 1 package yeast
- 2 cups warm milk
- 1/2 cup melted butter
- 1 tsp salt
- 1 tsp sugar
- 2 cups flour
- 2 eggs
- pinch of baking soda
- Combine 1/2 cup warm water with one package of yeast and let stand for 5 minutes.
- Add 2 cups of warm milk, 1/2 cup melted butter, 1 tsp salt, 1 tsp sugar.
- Beat in 2 cups of flour.
- Cover the bowl and let rise overnight or for 8 hours. DO NOT refrigerate.
- When it’s time to cook the waffles, add 2 eggs and a pinch of soda. Beat and then make waffles in your waffle iron.
I hope you give these a try and enjoy them as much as we do! I use my kitchen aid mixing bowl to let them rise and it’s big enough. I have made the mistake of having them overflow on the counter overnight in a bowl that wasn’t big enough to handle their rising. Keep that in mind.
If you have leftover waffles, let them cool and place them between wax paper in a zip lock bag and you can freeze them. We pop them in our toaster and they crisp up just right. We might have a smaller waffle iron, but this recipe makes about 20 waffles.
