RAISED YEAST WAFFLES
These waffles bake up crispy on the outside and light and tender on the inside. Since they aren't too filling, they leave room for sampling the rest of the brunch buffet-or for munching on more waffles!
Provided by Taste of Home
Time 20m
Yield 10 waffles.
Number Of Ingredients 9
Steps:
- Dissolve yeast and sugar in warm water; let stand 5 minutes. Beat in milk, eggs and butter. In another bowl, combine flour, salt and baking soda; stir into yeast mixture just until combined. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 453 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 726mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
RAISED WAFFLES
I got this recipe off Epicurious.com. It is supposed to be from The Fannie Farmer Cookbook by Marion Cunningham. These are the best waffles I have ever had. They are incredibly light and airy. I like to eat them with maple syrup and whipped cream. Prep time DOES NOT include sitting overnight. Cook time is per waffle.
Provided by Maiya
Categories Breakfast
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine yeast, sugar, and warm water in a large mixing bowl.
- Let sit for about 5 minutes.
- Add milk, butter, salt, and flour to the yeast mixture and beat until smooth.
- Cover the bowl with plastic wrap and let stand overnight at ROOM TEMPERATURE.
- The next morning, just before cooking, add the eggs and baking soda.
- The batter keeps well in the refrigerator.
RAISED WAFFLES
Provided by Marion Cunningham
Categories Milk/Cream Dairy Egg Breakfast Brunch Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield About 8 Waffles
Number Of Ingredients 9
Steps:
- Use a rather large mixing bowl - the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.
RAISED BELGIAN WAFFLES
Belgian waffles are traditionally topped with whipped cream and strawberries, but we've opted for blueberries. Or serve them with your favorite syrup or fruit.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- In 1-cup microwavable measuring cup, microwave 1/4 cup of the milk on High 10 to 20 seconds or until 110°F to 115°F. Stir in yeast and 1/2 teaspoon of the sugar. Let stand 5 minutes or until foamy. In 4-cup microwavable measuring cup, heat remaining 2 1/2 cups milk on High 2 to 3 minutes or until 120°F to 130°F.
- In large bowl, beat warm milk, remaining sugar, the egg yolks, butter, vanilla and salt with wire whisk until well blended. Beat in yeast mixture and flour until smooth.
- In medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold into batter until small flecks of white are visible. Cover; let stand 30 minutes or until batter starts to rise.
- Spray Belgian waffle maker with cooking spray; heat waffle maker. Gently stir batter; spoon batter onto waffle maker. Close lid. Bake 4 minutes or until steaming stops and waffles are golden brown. Serve with syrup, whipped cream and blueberries.
Nutrition Facts : Calories 500, Carbohydrate 65 g, Cholesterol 130 mg, Fat 4, Fiber 2 g, Protein 12 g, SaturatedFat 13 g, ServingSize 1 Serving (One 7 1/2-inch Waffle), Sodium 480 mg, Sugar 17 g, TransFat 1 g
OVERNIGHT WAFFLES
Steps:
- The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you're using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.)
- When you're ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it's relatively smooth.
- Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200°F oven. If you're making them ahead, store at room temperature in an airtight container and warm them in a 300°F oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 350°F oven for 8 to 10 minutes.
- Variation:
- Whole Grain Overnight Waffles: Replace some or all of the all-purpose flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours.
OVERNIGHT YEAST WAFFLES
Whip up this crowd-sized batch of batter the night before your big brunch. In the morning, it's quick and easy to turn out enough waffles for the whole crew. What a delicious way to get the party started! -Mary Balcomb, Florence, Oregon
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, butter and eggs; mix well. Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Stir batter; add baking soda and stir well. Bake waffles in a preheated waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 220 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
RAISED WAFFLES
Make and share this Raised Waffles recipe from Food.com.
Provided by GrandmaIsCooking
Categories Yeast Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- * Flour may be any of or any combination of white, whole wheat, rye, oat, buckwheat, yellow cornmeal, or blue cornmeal.
- Put the 3/4 cup water into a large bowl and sprinkle in the yeast and sugar. Let dissolve for 5 minutes.
- Add the 2 1/2 cups water, the milk, butter, salt, and flour(s) to the yeast mixture and whisk until smooth and blended.
- Cover the bowl with plastic wrap and let stand overnight at room temperature. (The batter will rise to double its original volume.) Before baking the waffles, beat in the eggs, then add the baking soda and stir until well combined.
- (The batter will be thin.) Pour 1/2 to 3/4 cup batter into a very hot waffle iron and bake until golden and crisp. Serve immediately with the warm syrup.
- Variation: Top with fresh strawberries and whipped cream or sliced bananas, toasted coconut, and sliced roasted almonds. Dust with confectioner's sugar.
Nutrition Facts : Calories 427.8, Fat 19.8, SaturatedFat 11.7, Cholesterol 119.2, Sodium 725.9, Carbohydrate 47.2, Fiber 1.9, Sugar 10.6, Protein 15.1
YEAST WAFFLES
This is a traditional waffle recipe. It makes tasty, crunchy waffles. They are very good with syrup, or my personal favorite is waffles topped with whipped cream and fresh strawberries!
Provided by JANET MORRIS
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 14h
Yield 6
Number Of Ingredients 9
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
- The next morning, stir beaten eggs and baking soda into the batter; beat well.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.
Nutrition Facts : Calories 433.8 calories, Carbohydrate 52.8 g, Cholesterol 109.2 mg, Fat 19.3 g, Fiber 1.9 g, Protein 11.8 g, SaturatedFat 11.4 g, Sodium 660.5 mg, Sugar 4.6 g
YEAST-RAISED WAFFLES
Provided by Dorie Greenspan
Categories quick, main course, side dish
Time 30m
Yield About 14 waffles
Number Of Ingredients 11
Steps:
- Blend milk and yeast. Let sit 3 minutes. Beat eggs with sugar, salt and vanilla.
- Put flour in large bowl; make well in center. Pour milk mixture in center; add egg mixture and crème fraîche. Whisk liquid ingredients together; gradually incorporate flour. Add butter; whisk until batter is smooth. Stir in kirsch. Cover bowl. Let batter rise at room temperature 90 minutes.
- Heat waffle iron. Spread batter across grids. Bake 2 minutes, turn and bake until golden. Cool to room temperature.
- Dust waffles with sugar. Run under broiler till sugar caramelizes. Serve, cooled.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 154 milligrams, Sugar 9 grams, TransFat 0 grams
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