Marion Cunningham's Yeast-Raised Waffles
A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp. This recipe first appeared in our Jan/Feb 2013 issue along with Ruth Reichl's article Marion Cunningham.
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Credit: Todd Coleman
INGREDIENTS
1 (¼-oz.) package active dry yeast2 cups milk
½ cup unsalted butter, melted, plus more for serving
1 tsp. kosher salt
1 tsp. sugar
2 cups flour
2 eggs
¼ tsp. baking soda
Maple syrup, for serving
INSTRUCTIONS
1. Dissolve yeast in ½ 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.2. Heat a nonstick waffle iron. Whisk baking soda into batter. Pour ¼ 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.
Happily, half the recipe made only 3 waffles. I guess the SAVEUR kitchen waffles are much smaller than our waffles.
As advertised, the waffles were indeed crisp and airy. Alas, they were also taste free. Perhaps substituting whole wheat flour or corn meal for some of the white flour might rescue the recipe.
-Elizabeth