Waffles Fannie Farmer Cookbook Recipes

RAISED WAFFLES

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.

WAFFLES, FANNIE FARMER COOKBOOK

Steps:

• Mix eggs, milk, and oil in lg bowl. Stir in flour, baking powder, sugar and salt and mix until blended. Heat the waffle iron, spray with olive oil. Pur in batter to fill. Close and bake until the steaming stops and the waffles are crisp, tender and brown. Makes 3 1/2 large Belgian style waffles. Translates to 7 servings.

WAFFLES

Steps:

• Preheat the waffle iron to the regular setting.
• Sift together the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.
• In a separate bowl using a whisk (or a mixer), beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
• Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward the waffles being a little deep golden and crisp!). Serve immediately with softened butter and warm syrup.

RAISED WAFFLES

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.