I don’t make waffles very often. Though I like them, I always have issues with my waffle iron and, in general, I just find pancakes a little easier (or, at least, a little less messy since I inevitably overfill the waffle maker and have batter pouring out of the sides…). I’ve made some waffle recipes we enjoy, but I hadn’t really found “the one.” I asked for a new recipe on a cooking message board, and Brianna recommended these yeast-risen waffles to me. We’ve made them a few times now, and they are officially my favorite among waffles I’ve made. The texture, to me, is perfect. The outside edges are slightly crispy while the inside is airy, which a little chew to it.
The batter needs to be made in advance, but that makes these perfect for a quick breakfast in the morning. We usually do breakfast for dinner 2-3 times a month, and I’ll mix the batter in the morning before work so all I really need to do when I get home is heat the waffle iron, pour the batter, enjoy. Since this is just a base recipe, the waffles are endlessly adaptable to whatever you want to include.You can sprinkle some some chocolate chips over the top before cooking them, top them with fruit, or just eat them as-is with some maple syrup. The only change I make to the original base recipe is adding some vanilla extract (or sometimes a combo of vanilla and almond), because I really love it in waffles.
By the way, this plate of waffles in particular is topped with jarred morello cherries from Trader Joe’s, which have sort of become my new obsession. They are sort of like eating canned cherry pie filling (which I’ve admitted to loving) without all the junk that’s usually in there.
Slightly adapted from Marion Cunningham
1/2 cup warm water
1 package dry active yeast
2 cups milk
1/2 cup (1 stick) butter, melted
1 tsp. salt
1 tsp. sugar
2 cups flour
1 tsp. vanilla extract
1/4 tsp. baking soda
Place the warm water in a large mixing bowl, and sprinkle in the yeast. Once dissolved, stir in the milk, butter, salt, sugar, flour, eggs, and vanilla. Beat until smooth and blended. Cover the bowl with plastic wrap and refrigerate overnight, or for several hours (I have mixed the batter at about 7:30 am and cooked the waffles at about 6pm for breakfast-for-dinner nights).
Just before cooking the waffles, beat in the baking soda. The batter will deflate and will become thin, similar in texture to soft yogurt. Cook the waffles according to the manufacturer’s instructions for your waffle maker.