- 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
- 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. Yield: 10 waffles.
Reviews for Raised Yeast Waffles
"I could not wait to make these waffles after seeing them in the TOH magazine in December 2016. The yeast ingredient really intrigued me. These waffles are light, & airy with a crisp exterior, not to mention beautifully golden. The batter is very thin. I went ahead, and made the recipe as is with the exception of using honey in place of the sugar, and whole wheat pastry flour in place of AP flour. I did after letting the batter rise as directed, add 3/4 cup of whole wheat pastry flour, and let the dough rest again for about 30 minutes. My husband ate two which means they are a winner. I am going to freeze them so we can enjoy them all week long."
"I found the recipe in my TOH magazine and mixed up the batter to try it. It was really runny, so I went online to see the reviews. I decided to add flour too, about 1 and 1/4 cups or a little more, about half of that whole wheat. I also added a couple teaspoons of vanilla sugar. The waffles were good, but we eat waffles as fast food, when we come home late and want a hot meal. There's no way to do that if the batter has to rise for 45 minutes. I'm not saving this one; it's just not worth the extra time."
"Delicious!! It made 5 large Belgian waffles for me!"
"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."
"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."
"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."