I don’t think anybody has topped this Fannie Farmer waffle recipe from 1896. Light and airy with just the right crisp. Don’t be put off by the fact that you have to make it the night before. It only takes 10 minutes tops, and it’s oh-so-worth-it:
- 1/2 cup warm water
- 1 package active dry yeast
- 1 stick butter
- 2 cups milk
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 eggs
- 1/4 teaspoon baking soda
- In a large bowl, put the yeast in the warm water, and let stand for five minutes (or just while you complete steps 2 and 3, roughly the same thing).
- Melt the butter in a pot.
- Add the milk to the pot and stir it around until warm.
- Pour the milk/butter mixture into the yeast/water mixture and add the flour, salt, and sugar to it. Mix it up. It will be kinda watery; don’t worry.
- Cover with plastic wrap and let stand at room temperature overnight.
- In the morning add the eggs and baking soda, stir it up, and get waffling!
P.S. Makes something like 8 or 9 waffles on our round iron.
P.P.S. You can do straight margarine/butter and soy milk/milk substitutes for the dairy allergic. Not quite as good, but still yummy.
