Posted by solana z5a NH on Fri, Apr 4, 08 at 9:15
When ThinMan wrote about making waffles for Easter, I thought of this recipe. It's a great do-ahead when you have house guests. In fact you must start at least the night before.
I often make a double or triple batch as it can be cooked off over several days. Remaining batter, cooked until it barely no longer sticks to the iron, make wonderful freezer waffles.
YEAST-RAISED WAFFLES
Yield: 6-8 waffles
Sponge
Dissolve, let rest 5 minutes:
1 T yeast (1 pkt) in
1/4 c lukewarm (less than 110ยบ F) water
Add, stir until mixed:
1 3/4 c lukewarm milk
1 tsp salt
1 tsp sugar
1/2 c oil
Stir in, don't worry if it's lumpy:
2 c flour
Cover with plastic wrap or a damp towel. Let rise in a warm place until bubbly, 8 hours to overnight. At this point, you can refrigerate for several days. I use quart canning jars (leave the lid a bit loose); it gets more sourdough tangy.
When Ready to Cook
(Note: separating eggs gives a lighter, fluffier result, but isn't necessary)
Add:
3 egg yolks
1/2 tsp baking powder
Beat separately to more than frothy, not quite soft-peak:
3 egg whites
Incorporate gently, then into the waffle iron
