Raised Waffles

1/2 c. warm water
1 pkg dry yeast
1 stick butter, cut in 8 pieces
2 cups milk
1 t. salt
1 t. sugar
2 c. all-purpose white flour
2 eggs
1/4 t. baking soda
warm maple syrup

Making the Batter Ahead of Time
1.  Put the warm water in a large mixing bowl.  Sprinkle the yeast over the water.  Leave it alone for 5 minutes to allow the yeast to dissolve.
2,  Melt the butter slowly in a small saucepan.  Add the milk and stir until just warm, but not hot.
3.  Add the warm butter and milk, along with the salt, sugar and flour, to the yeast mixture, and beat with a wire whisk or hand rotary beater until smooth.
4.  Cover the bowl with plastic wrap and let the batter stand overnight at room temperature.  it will bubble up and then subside.

Finishing the Waffles.
1.  Just before cooking the waffles, crack the eggs into the bowl of batter , then add baking soda and beat until smooth.  The batter will be very thin.
2.  Turn the waffle iron on and, when warm, grease both sides with nonstick cooking spray, butter, or oil.  Close the lid and wait until the waffle iron is very hot.  Pour about 1/2 to 3/4 c. of batter into it.  Close the lid.
3.  After a few minutes, check to see if the waffles is done.  Lift the top fo the waffle iron up carefully – you don’t want to tear the waffle – and open it just enough so you can peek at the edge of the waffle.  It should appear golden brown.  If it is still pale, close the top and bake another minutes or two
4.  If you don’t use it all, the batter will keep well for several days in the fridge.

Trisha
Learning to Cook with Marion Cunningham

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