Best Raised Waffles Recipes

RAISED YEAST WAFFLES

Steps:

• Dissolve yeast and sugar in warm water; let stand 5 minutes. Beat in milk, eggs and butter. In another bowl, combine flour, salt and baking soda; stir into yeast mixture just until combined. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

RAISED WAFFLES

Steps:

• Use a rather large mixing bowl - the batter will rise to double its original volume. Put the water in the mixing bowl 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. (I often use a hand rotary beater to get rid of the lumps.) 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.

YEAST RAISED CHRISTMAS WAFFLES

Steps:

• In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, mix the flour, salt, and sugar. Beat the egg yolks into the yeast mixture, and mix into the dry ingredients. Stir in the vanilla extract and melted butter.
• In a large glass or metal bowl, whip egg whites until stiff peaks form. Carefully fold into the waffle batter. Let stand in a warm place about 45 minutes, or until doubled in size.
• Preheat a Belgian-style waffle iron, and coat with cooking spray. Place 3/4 to 1 cup of batter onto the hot iron; close the lid. Cook until the steaming subsides and the waffle is golden brown.

YEAST-RAISED WAFFLES

Steps:

• Blend milk and yeast. Let sit 3 minutes. Beat eggs with sugar, salt and vanilla.
• Put flour in large bowl; make well in center. Pour milk mixture in center; add egg mixture and crème fraîche. Whisk liquid ingredients together; gradually incorporate flour. Add butter; whisk until batter is smooth. Stir in kirsch. Cover bowl. Let batter rise at room temperature 90 minutes.
• Heat waffle iron. Spread batter across grids. Bake 2 minutes, turn and bake until golden. Cool to room temperature.
• Dust waffles with sugar. Run under broiler till sugar caramelizes. Serve, cooled.

RAISED BELGIAN WAFFLES

Steps:

• In 1-cup microwavable measuring cup, microwave 1/4 cup of the milk on High 10 to 20 seconds or until 110°F to 115°F. Stir in yeast and 1/2 teaspoon of the sugar. Let stand 5 minutes or until foamy. In 4-cup microwavable measuring cup, heat remaining 2 1/2 cups milk on High 2 to 3 minutes or until 120°F to 130°F.
• In large bowl, beat warm milk, remaining sugar, the egg yolks, butter, vanilla and salt with wire whisk until well blended. Beat in yeast mixture and flour until smooth.
• In medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold into batter until small flecks of white are visible. Cover; let stand 30 minutes or until batter starts to rise.
• Spray Belgian waffle maker with cooking spray; heat waffle maker. Gently stir batter; spoon batter onto waffle maker. Close lid. Bake 4 minutes or until steaming stops and waffles are golden brown. Serve with syrup, whipped cream and blueberries.

RAISED WAFFLES

Steps:

• Combine yeast, sugar, and warm water in a large mixing bowl.
• Let sit for about 5 minutes.
• Add milk, butter, salt, and flour to the yeast mixture and beat until smooth.
• Cover the bowl with plastic wrap and let stand overnight at ROOM TEMPERATURE.
• The next morning, just before cooking, add the eggs and baking soda.
• The batter keeps well in the refrigerator.

YEAST RAISED WAFFLES

Steps:

• In a large mixer bowl, dissolve yeast in warm water.
• Add remaining ingredients; beat until smooth.
• Cover; let rise in warm place 1 1/2 hours.
• Stir down batter.
• Cover again; refrigerate 8- 12 hours.
• Stir down batter.
• Pour from cup or pitcher onto center of hot waffle iron.
• Do not overfill iron.
• Bake about 5 minutes or until steam stops.
• Variation: Pecan Waffles.
• For each waffle, sprinkle 1/4 cup chopped pecans on heated waffle grids.
• Close iron; heat about 3 minutes or until nuts are golden brown.
• Pour batter over nuts and bake as directed above.
• Good served with[recipe=41253]Cinnamon Honey Butter 41253[/recipe].

CUTMAN'S FAVORITE RAISED YEAST WAFFLES

Steps:

• Combine yeast, sugar, and warm water in a large mixing bowl.
• Let sit for about 10 minutes, so yeast can proof.
• Add milk, butter, salt, butter flavoring, vanilla flavoring, and flour to the yeast mixture and beat until smooth.
• Cover the bowl with Saran plastic wrap and let stand overnight, or at least 6 hours at ROOM TEMPERATURE.
• The next morning, add the eggs and baking soda.
• * note: batter will be thinner than regular waffle batter.
• Place in lightly oiled waffle iron, bake until desired doneness.
• Enjoy
• * note: The batter will keep for a few days in the refrigerator.

WILLIAMS-SONOMA RAISED (YEASTED) WAFFLES

Steps:

• In a large bowl, dissolve yeast and granulated sugar in warm water and let stand until foamy, about 5 minutes.
• In a saucepan over low heat, combine the milk and butter and heat to lukewarm (about 115 F/46 C).
• In a small bowl, whisk together flour, brown sugar, and salt.
• Stir warm milk mixture into the dissolved yeast. Add flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.
• To cook waffles, preheat waffle iron for 5 minutes, then brush with oil. Stirr egg and baking soda into the chilled batter until blended. Following manufacturer's directions, ladle batter for 1 waffle into the center of the waffle iron (usually 1/2 cup). Spread with a small spatula to fill any holes. Close waffle iron and cook until steam stops escaping from the sides and top opens easily, or according to manufacturer's directions, 4-5 minutes. The waffle shoudl be browned and crisp.
• Repeat with remaining oil and batter. Transfer waffles to warmed patter and serve at once with desired toppings.

RAISED WAFFLES

Steps:

• The night before or at least 4 hours before you plan to serve the waffles, proof the yeast in the water for 10 minutes; add the milk, butter, salt and sugar; stir in flour and beat for 1 minute; cover and set aside at room temperature.
• When ready to make waffles, beat in eggs and baking soda; bake in waffle iron and serve.

RAISED WAFFLES

Steps:

• Dissolve yeast in warm water in large bowl. Add remaining ingredients, beat until smooth. Cover, let rise in warm place 1 1/2 hours. Stir down batter. Cover. Refrigerate 8-12 hours. Stir down batter, pour into hot waffle iron.