Marion Cunningham’s Yeast Raised Waffles
I have found the PERFECT Waffle.
Crisp on the outside,
Light and airy on the inside.
Light and airy on the inside.
Heavenly.
The recipe comes from Marion Cunningham’s Breakfast Book.
I’ve had this book for years, but until now, I’ve never had a Waffle Maker.
Smitten Kitchen did a recent post on these Waffles
and her description had me in the kitchen last night mixing up the batter.
I did have to adjust the recipe to make the batter thick enough to use in a Belgian Waffle Maker.
The batter is very thin, more suited to regular waffle makers. I added an additional 3/4 cup of flour to the mix. Based on the results, I would say that 3/4 cup was just right.
The recipe made 20 waffles. (Five X four)
I love my knew Waffle Maker.
(four missing)
I baked all of these waffles in just over ten minutes.
Each batch took two minutes, with just a few seconds between batches to reheat.
Not only the perfect breakfast waffle
but because it isn’t a sweet waffle,
it will be perfect served as part of a “Savory” meal.
but because it isn’t a sweet waffle,
it will be perfect served as part of a “Savory” meal.
Yeast Raised Waffles
Source: Marion Cunningham’s Breakfast Book
MAKES 20 WAFFLES
1 (¼-oz.) package active dry yeast
2 cups milk
½ cup unsalted butter, melted, plus more for serving
1 tsp. kosher salt
1 tsp. sugar
2 cups flour NOTE: The batter is very thin, intended for regular waffle makers.
I added 3/4 cups additional flour so the batter would be thick enough to make Belgian Waffles.
2 eggs
¼ tsp. baking soda
Maple syrup, for serving
1 (¼-oz.) package active dry yeast
2 cups milk
½ cup unsalted butter, melted, plus more for serving
1 tsp. kosher salt
1 tsp. sugar
2 cups flour NOTE: The batter is very thin, intended for regular waffle makers.
I added 3/4 cups additional flour so the batter would be thick enough to make Belgian Waffles.
2 eggs
¼ tsp. baking soda
Maple syrup, for serving
Dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, flour, and eggs; whisk until combined. Cover with plastic wrap; refrigerate overnight.
Heat a nonstick waffle iron. Whisk baking soda into batter. Pour ¼ cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup and butter.
NOTE: The amount of batter will depend on the Waffle Maker. I needed to use one full cup for each Waffle.
thibeaultstable.com 
You make me want to get up and mix..but I won't..too late..soon though..I will have to add flour also..:-) unless I make them in my small heart waffle iron.hmm..decisions decisions..PS..great shots:-)
I have made these Ann…I think I may have pics on the board. I loved them…mixed reviews from my guys though. It is a thin batter..great idea to add more flour. Yours look wonderful! It is almost 2:00am and I want one now!
Linda, yes the batter was very thin. But apparently this recipe is for regular waffles, and not Belgian Waffles. But the additional flour makes the batter thick enough to use in a Belgian Waffle maker.
Thanks Monique. What I like about this recipe besides the finished product, is that it only takes about two minutes to mix up. And even less time in the morning. ~Ann
I am going to try these again with more flour and practice for Xmas morn..