Famous Raised Waffles
Serves 8.
This batter is very thin and doesn't work in a Belgian waffle iron. Use an iron that makes traditional (thin) waffles for best results.
½ c. warm (not hot) tap water
1 pkg. (¼ oz.) active dry yeast (2¼ tsp.)
2 c. whole milk
½ c. (1 stick) unsalted butter
1 tsp. salt
1 tsp. sugar
2 c. all-purpose flour
2 large eggs
¼ tsp. baking powder
Maple syrup to taste
At least 8 hours before serving (and up to 2½ days ahead), pour the water into a 2-quart mixing bowl and sprinkle the yeast over the water. Let it stand 5 minutes. Meanwhile, pour the milk into a 2-cup glass measure and microwave, uncovered, at high, for 2 minutes (until it reaches about 100 degrees). Melt the butter in the microwave, (about 45 seconds at high).
Whisk in the milk, butter, salt, sugar and flour until lumps disappear. Cover the bowl with plastic wrap and leave it at room temperature overnight, or at least for 8 hours.
Whisk the eggs and baking powder into the batter. It will be very thin. Cover bowl with plastic wrap and refrigerate until ready to make waffles. (The completed batter will keep, covered, for 2 days in the refrigerator.)
To serve, preheat waffle iron. Stir the batter if necessary. Pour about ½ to 2/3 of a cup of batter onto the hot waffle iron and cook until golden and crisp. (The waffle will be done when steam has just stopped escaping.) Serve at once, topping each waffle with 1 tablespoon of syrup or more, to taste.
Nutrition information per serving:
Calories329
Carbohydrates41 g
Protein7 g
Fat15 g
including sat. fat9 g
Cholesterol92 mg
Sodium356 mg
Dietary fiber1 g
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