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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I got this recipe off . It is supposed to be from The Fannie Farmer Cookbook by Marion Cunningham. These are the best waffles I have ever had. They are incredibly light and airy. I like to eat them with maple syrup and whipped cream. Prep time DOES NOT include sitting overnight. Cook time is per waffle. Ingredients:
1/2 cup water |
2 1/4 teaspoons yeast (or 1 package) |
2 cups warm milk |
1/2 cup melted butter |
1 teaspoon salt |
1 teaspoon sugar |
2 cups flour |
2 eggs |
1/4 teaspoon baking soda |
Directions:
1. Combine yeast, sugar, and warm water in a large mixing bowl.
2. Let sit for about 5 minutes.
3. Add milk, butter, salt, and flour to the yeast mixture and beat until smooth.
4. Cover the bowl with plastic wrap and let stand overnight at ROOM TEMPERATURE.
5. The next morning, just before cooking, add the eggs and baking soda.
6. The batter keeps well in the refrigerator.
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