Marion cunningham's raised waffles

Yield: 6 Servings

Measure Ingredient
½ cup Warm water
1 pack Dry yeast
2 cups Milk; warmed
½ cup Unsalted butter
1 teaspoon Salt
1 teaspoon Sugar
2 cups All-purpose flour
Vegetable oil cooking spray
2 larges Eggs
¼ teaspoon Baking soda

Place the warm water in a large mixing bowl and sprinkle the yeast over it.

Let stand to dissolve for 5 minutes.

Add the warm milk, melted butter, salt, sugar, and flour, and beat until smooth and blended. (A whisk or hand mixer may be used to get rid of the lumps.) Cover the bowl with plastic wrap and let it stand overnight at room temperature.

Preheat a nonstick waffle iron, first spraying it with the vegetable oil cooking spray.

Just before cooking the waffles, beat the eggs and baking soda into the batter, stirring until well mixed (the batter will be very thin). Pour ½ to ¾ cup of the batter into a very hot waffle iron. Quickly spread it out toward the edges with a rubber spatula and close the top. Bake the waffle until it is golden and crisp, 2-3 minutes. Repeat with the remaining batter Recipe by: Shelia Lukins USA Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@...> on Sep 21, 1997

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