My genius team realized how easy (and amazing) it was to pull together a waffle bar at work. Some people brought batter, some brought waffle irons, some brought toppings, and they served fresh waffles all morning.
The batter for these yeast-based waffles rises on the counter overnight – in the morning, just beat in the eggs and baking soda, and cook on the waffle iron.
These waffles are light, fluffy, crispy, and delicious.
Recipe from Epicurious.
- 1/2 cup warm water
- 1 package dry yeast
- 2 cups warm milk
- 1/2 cup melted butter
- 1 tsp. salt
- 1 tsp. sugar
- 2 cups all-purpose flour
- 2 eggs
- 1/4 tsp. baking soda
Put the water in a large mixing bowl (the batter will rise to double its original volume) and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature.
Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin.
Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.