Makes 8 waffles
½ cup warm water
1 package dry yeast
2 cups milk, warmed
- To retire at 55 takes big savings
- With death on table, McEnroe jury's friendships crumbled
- Car strikes 3 at Sasquatch festival; 1 serious injury
- 2 young boys suffer 'significant' injuries in explosion in Enumclaw
- Capitol Hill cellphone robbery gets worse once gunfire starts
Most Read Stories
½ cup (1 stick) butter, melted
1 teaspoon each salt and sugar
2 cups flour
¼ teaspoon baking soda
1. 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.
2. 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.
3. 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 ½ to ¾ 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.
Adapted by Marion Cunningham from an early Fannie Farmer cookbookin Cunningham’s “The Breakfast Book.”