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ann_t --) Waffle recipe question

10 years ago

Hi Ann,

I am planning to try the yeast waffle recipe you posted for a brunch party and have a couple of questions. Hope you see this and chime in :)

1) How much water in the beginning for yeast proofing? I am concerned that it will mess with the liquid proportions in the recipe

2) Have you tried any savory versions? I was thinking to make a variation with jalapeno or some other green chilli and may be some cilantro. Any thoughts or tips here?

3) How far ahead can I make these? I was thinking of making ahead and keeping warm in the warming drawer.. maybe that is not a good idea?

For reference here is the recipe that Ann posted. It is from Marion Cunningham's breakfast book

Yeast Raised Waffles

Source: Marion Cunningham's Breakfast Book

MAKES 20 WAFFLES
1 (2 1/4.) package active dry yeast
2 cups milk
1/2 cup unsalted butter, melted, plus more for serving
1 tsp. kosher salt
1 tsp. sugar
2 cups flour NOTE: The batter is very thin, intended for regular waffle makers.
I added 3/4 cups additional flour so the batter would be thick enough to make Belgian Waffles.
2 eggs
1/4 tsp. baking soda
Maple syrup, for serving
Dissolve yeast in 1/2 cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, flour, and eggs; whisk until combined. Cover with plastic wrap; refrigerate overnight.
Heat a nonstick waffle iron. Whisk baking soda into batter. Pour 3/4 cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup and butter.
NOTE: The amount of batter will depend on the Waffle Maker. I needed to use one full cup for each Waffle.

Adding note : per Ann's feedback, I used a scant 2 tbsp of water for yeast in the beginning instead of 1/2 cup and the batter was much thicker. But it worked well.

This post was edited by GWlolo on Fri, Sep 20, 13 at 11:50

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Comments (3)

ann_t
10 years ago
GWlolo, I didn't use the 1/2 cup of water to proof the yeast. I never proof. And in this case, my concern already was that the batter would be too thin for the Belgium Waffle Maker. I had to add extra flour.

No reason why you can't add additional ingredients to this recipe, such as fruit, cheese, bacon, pecans, peppers, etc.. But I would add any additional ingredients, just before baking.

I've found that keeping waffles warm for any length of time, will make them soft rather than crisp. My waffle maker is really quick. Takes about two minutes for each batch. I freeze the extra waffles and heat them up in the toaster oven. Crisps them up again.

~Ann
gwlolo
Original Author
10 years ago
Thanks Ann! I mixed up the batter last night and made them this morning. DD proclaimed it a success. The aroma and the taste was like fresh toasted brioche :) The batter this morning was not runny.. More like a very loose pourable bread dough. Adding the eggs liquified it somewhat. I have to learn how to pour the batter so that it spreads to all 4 corners but does not ooze out. If I pour in the center, the batter does spread to the corners and if I pour in a circle, it oozes out.
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ann_t
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This really is a good recipe. Your waffles look great. I think I might make these again this week when Matt visits.

~Ann

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