Raised Yeast Waffles Recipe

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Raised Yeast Waffles Recipe
Raised Yeast Waffles Recipe photo by Taste of Home
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Raised Yeast Waffles Recipe

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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!
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 5 min./batch
VERIFIED BY Taste of Home Test Kitchen
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 5 min./batch

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm 2% milk (110° to 115°)
  • 2 large eggs
  • 1/2 cup butter, melted
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon baking soda

Directions

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. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 10 waffles.
Originally published as Raised Yeast Waffles in Country Woman Christmas Annual 2002, p12

Nutritional Facts

2 waffles: 453 calories, 23g fat (14g saturated fat), 131mg cholesterol, 726mg sodium, 49g carbohydrate (6g sugars, 2g fiber), 12g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm 2% milk (110° to 115°)
  • 2 large eggs
  • 1/2 cup butter, melted
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon baking soda
  1. 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. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 10 waffles.
Originally published as Raised Yeast Waffles in Country Woman Christmas Annual 2002, p12

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maryannet User ID: 1456288 259419
Reviewed Jan. 8, 2017

"I make yeast waffles as often as I can. My Grandma would make yeast waffles on Friday nights. I like slow raise in the frig overnight for the batter. I used 1 stick of butter which is a 1/2 cup of butter. Also the batter would make pancakes. Old cookbooks call the batter either or, pancakes or waffles, just add more fat to waffles."

MY REVIEW
curlylis85 User ID: 3166950 259031
Reviewed Jan. 2, 2017

"The batter is a very thin batter. My waffle iron can't handle thin batters very well, so I added an extra 3/4 cup of flour and then we got light, crispy, delicious, and addicting waffles."

MY REVIEW
flaketown User ID: 730061 258241
Reviewed Dec. 17, 2016

"These need work. I found this recipe in the latest issue of TOH. I had to add more flour and sugar because they were not browning and the batter was extremely runny. Perhaps less butter would be better? I made a huge mess in my kitchen trying to use this recipe as written. My adjustments did not help the flavor so I will not give any measurements of flour or sugar. Just try a different recipe. Do not waste your 2 sticks of butter."

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