raised waffles

February 1st, 2010

One of my favorite things about having eat make read is that I’m always trying new things. Sometimes I see a recipe in a magazine or on a blog that inspires me, sometimes I have a crazy idea that requires a little experimentation and then, every once in a while, one of you, my lovely readers sends me a recipe that just needs to be made. Perhaps after noticing my tendency towards tasty weekend breakfasts, reader Susan sent me a recipe for Crisp-Crusted, Feather-Light Raised Waffles from CookWise. Yeast waffles sounded intriguing and delicious, so this weekend I whipped up a batch.

These waffles, like most waffles, are pretty dang easy. However, since these contain yeast, they need to sit out overnight in order to let the yeast rise. It took all of five minutes to mix the ingredients together and cover the bowl with plastic wrap to sit on the counter overnight.

When I visited my batter the next morning, it looked like my batter had risen, then taken a little nap and deflated a bit. But no worries, I just gave it a quick whip of the whisk, added the eggs and baking soda and prepared my waffle iron. I quickly had a piping hot stack of lovely golden waffles.

Just as I was topping my waffle with butter and pouring syrup over top, I realized I forgot to add the butter to the batter. And this recipe called for a whopping whole stick of butter. I forged on, since they still looked pretty and took a bite. Guess what? They were still delicious! I think the main difference between these and other waffles I’ve made is the lightness. These waffles are incredibly light and fluffy with a beautiful crispy crust and a slightly yeasty flavor, which I like. I’ll definitely be whipping up a batch of these again, this time with butter, but perhaps not the entire stick since they were so good without it. Susan also recommended adding some blueberries which I think sounds awesome… almost like a crispy blueberry muffin. Yum!

Thanks Susan!

Crisp-Crusted, Feather-Light Raised Waffles
from CookWise, by Shirley O. Corriher via Susan
makes 8 waffles

1 package (2 ¼ t) active dry yeast
½ C. warm water (115 degrees F)
2 C. warm whole milk
¼ lb (1 stick) or less butter, melted
1 t. sugar
1 t. salt
2 C. bleached all-purpose flour
2 large eggs
¼ t. baking soda
1 1/2 cup frozen, wild blueberries, optional
2 Tablespoons flour to coat berries
Sprinkle the yeast on warm water in a very large mixing bowl and let stand for 5 minutes.
Add the milk, butter, sugar, salt, and flour and beat until smooth.  (A hand beater does this well.)
Cover the bowl with plastic wrap and let stand overnight.  In warmer climes, refrigerate; in an air-conditioned house around 70 degrees F or cool climate, leave at room temperature.
When ready to cook the waffles, beat in the eggs and baking soda.  The batter is very thin, and most waffle irons will need ½ to ¾ cup batter.  If using blueberries, gently fold into batter. Bake in a hot waffle iron.  Serve immediately.

Notes:  This batter keeps for several days in the refrigerator.  Use a large container since it will expand.

Comments: 30 Total

  1. sugar plum

    February 1, 2010 at 9:03 am

    These waffles are so rocking good….awesome tweaked…ur really good so is SUsan…well ur blog does inspire me…


  2. Jennifer

    February 1, 2010 at 9:31 am

    One of my favorite breakfast treats. I just might have to make some for dinner!

  3. Monika

    February 1, 2010 at 10:56 am

    Mmm, this reminds me of the ritual Sunday breakfasts of my childhood; I was the waffle maker of the family. I like to make my waffles by separating the eggs. I beat the egg whites(adding an extra white for more lightness) till fluffy and stir them in after incorporating the other wet ingredients. Makes gorgeous clouds of waffles…I’ve just made my own mouth water. I love your site; so much inspiration!

  4. Michelle

    February 1, 2010 at 11:18 am

    Oh my, these sound fantastic! I can’t wait to make them this weekend with a house full of friends!

  5. DailyChef

    February 1, 2010 at 12:09 pm

    The good: this recipe looks amazing. The bad: now I want to go home and cook breakfast! So hungry…

  6. michaela

    February 1, 2010 at 12:17 pm

    i’ve always wanted to make yeasted waffles. this recipe seems just perfect to try!

  7. Anna

    February 1, 2010 at 12:59 pm

    I had totally forgotten about raised waffles, I’ll have to get the waffle iron out and give them a try, SOON!

  8. kari

    February 1, 2010 at 4:16 pm

    This is such a good reason to finally get a waffle iron. I’ve never made yeasted waffles, but my dad’s trick to fluffiness is whipping egg whites until they have soft peaks, and then folding them in to the batter. Time for a taste test!

  9. Jen

    February 1, 2010 at 5:15 pm

    I have a new waffle iron. This will be the weekend recipe. Yum!

  10. Megan Gordon

    February 2, 2010 at 3:30 am

    Never heard of raised waffles. They sound really nice! I’ve been a lazy, lazy breakfast girl lately–subsiding on granola and the occasional banana. But I’m inspired to notch it up a bit this weekend. Thanks, Kelly!

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  13. jenn

    February 3, 2010 at 12:31 pm

    a great saturday and/or sunday morning breakfast to make with my kids. super easy and super yummy :)

  14. Blond Duck

    February 3, 2010 at 4:11 pm

    Popped in from another blog to say hi! This looks absolutely amazing. I adore waffles!

  15. wood baby crib

    February 3, 2010 at 8:29 pm

    I suddenly realized that my breakfast is not enough. I need to eat again! LOL This looks amazing!

  16. Christoph

    February 3, 2010 at 11:22 pm

    This sounds great! I wonder if this can be ladled into a griddle for pancakes…….!!

  17. Gala

    February 4, 2010 at 9:53 am

    That last picture is mouth watering….!

  18. lavie

    February 5, 2010 at 10:16 am

    These look awesome. I have a severe waffle addiction!

  19. Liz

    February 5, 2010 at 1:29 pm

    Those look wonderful! Do you know, is it possible to make waffles without an iron? Can you flip them on a hot griddle like pancakes? Do they need to be attacked with heat from both sides? (I really want to make waffles, but I can’t invest in a waffle iron at the moment)

  20. molly

    February 15, 2010 at 5:59 am

    Oh yes, these are SO good, aren’t they? First tried them a few years ago, and we’re totally hooked. Crisp outside, custard inside, and that deep round funky flavor. I think I need to set some yeast to proof, pardon me…

  21. Wendi

    February 23, 2010 at 9:10 pm

    I had a complete fail with these waffles. Since you had a good experience with them, let me ask you – how done does the inside get? I got the outside nice and crisp but could not get the inside to cook. I really want to figure out where I went wrong because I love the idea of the raised waffles.

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  24. sázky

    May 25, 2010 at 2:42 am

    great blg.Super info.Add to my fav.Will be back soon.Wish all the best

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    June 8, 2011 at 7:30 am

    great articles. Thanks for the information and recipe

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