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yeast waffles

post #1 of 13
Thread Starter 

we're waffle addicts.  I suppose there's a 12 step program somewhere, but I've never gotten past Step 2:  eat the waffle.


and, fans of the deep pocket design (often called "Belgian waffles" - based solely on physical dimensions)


I like yeast waffles - they go by various names - not that I've ever turned down a baking powder waffle.....


but here's my North American Colonist problem:  I don't want to get up at 0300 to make the batter - because waffles we do for breakfast, and eggs, and sausage, and . . .


anyone have any experience / recipes / tips / advice / wisdom for making a yeast waffle batter 'the night before' and retarding the batter in the fridge overnight?


I can live with 'pull the batter and allow to come to room temp' - but multiple hours of yeast rising time does not work with "Where's My Waffle?" on a Sunday morning.....

post #2 of 13

Sorry Dillbert, it's either getting up early or no yeast waffles for breakfast!

I'll tell you a secret about Belgian waffles; we never eat them for breakfast, it's an occasional treat served at 16.00 when the kids return from school on rainy and cold days. Also, most Belgian coffee houses serve yeast waffles in the afternoon, or paperthin pancakes, which are also never eaten for breakfast.


However, there's a little hope! I remember the stack of waffles made in our home when I was a kid. There were always left-overs; you bake waffles until all dough is gone. The rest is reheated the next day or so. They will not be crunchy but the taste is there.

post #3 of 13
Thread Starter 

major bummer there.


I've had pretty good success at baking powder waffles - made - frozen - toaster reheated.


sounds like a bit of experimenting needed . . .

post #4 of 13
Thread Starter 

this morning (Sunday) was Part One of the trials & yeasty tribulations . . .


I found a recipe at King Arthur that calls for a one hour rise time, and curiously says can be refrigerated overnight....
link is:


calls for instant yeast; not in my pantry, used dry active
winter time, kitchen is a bit on the cool side anyway,,,,
so I floated the bowl with the mix in a outer bowl of warm water to give the yeasties a temp boost
gave the floating pot a stir twice during the one hour rise time.


goof up:  I dumbly assumed the (listed as optional) maple syrup was to put on top!
well, no.  even tho I'm thinking as I'm stirring up the ingredients.... no sugar...?

as a result the browning was not quite as nice as I would have liked.

I did put my maple syrup on top anyway.


DW was not impressed. hhmmmmmmmmm.


Part Ducks will be an overnight fermentation try....

post #5 of 13

Leftover frozen waffles crisp nicely in the waffle iron. I do it all the time. Make waffles for supper one night and leftovers for breakfasts the next week or so.

post #6 of 13
Thread Starter 

>>Leftover frozen waffles crisp nicely in the waffle iron.



'splain !



I cook up a waffle, left-overs get put it in a zip lock bag, then in the freezer.


"reheat / re-crisp / revive" I've only done "waffle into toaster, push the DOWN lever"


reheating / re-crisping in the waffle iron itself is a fascinating option - need more info please!

post #7 of 13

Heat waffle iron, when up to temp drop a waffle back in making sure it lines up with the grid. Close and heat until crispy.

post #8 of 13
Thread Starter 

well, that's certainly simple enough for me to follow . . . will try!

post #9 of 13

Miriam Cunningham has my favorite raised waffle recipe in her "The Breakfast Cookbook" I think it's out of print individually now but I purchased it in the last few years combined with her "The Dinner Cookbook." These are the only waffles I ever make anymore. 


The recipe calls for making it the night before except for adding the egg and one other ingredient so you don't have to get up early and you don't refrigerate it, just let it sit covered on you countertop. In the morning you add the remaining ingredients and then you can use it right away. They are fantastic and I've added chocolate syrup when my daughter was young and made delicious ice cream sandwiches with the recipe. 

post #10 of 13

Dillbert-I share your pain. 


Sunny-you've got to share the recipe.


Or else you'll find Dillbert and me on your front porch at 7 AM

Liquored up and laquered down,
She's got the biggest hair in town!


Liquored up and laquered down,
She's got the biggest hair in town!

post #11 of 13

So this is my variation of Marion Cunningham's reprint of a recipe from an early Fannie Farmer cookbook no longer under copy write


Raised Waffles


Before you go to bed:


1.Sprinkle 1 package dry yeast (not, I repeat, not rapid rise) in a large (error on the side of overlarge) mixing bowl with 1/2 cup warm water and let it stand 5 minutes.

2. Add the following: 2 cups whole warmed milk, 4 oz melted butter, 1 tsp salt, 2 tsp sugar, 2 cups all purpose flour.

3. Beat until smooth, you can use a mixer if you want.

4. Cover with plastic wrap, leave it on your counter and go to bed.

5. Now stay in bed. I know the first time you'll be anxious, you'll want to check it around 3 a.m. just to make sure, because really, it's almost like Christmas. But it will be fine.

6. When you look at it in the a.m. don't be afraid, yes, it is supposed to look like ectoplasm and it may or may not have fallen, it doesn't matter.

7. In the morning beat in 2 large eggs and then 1/4 tsp baking soda.

8. Cook and enjoy. This recipe makes about 8 large waffles so to keep the early ones warm and crispy put them directly on the racks in a warm oven.  I swear you will never want to eat any other waffle. 


Note: You can add chocolate to make dessert waffles, say for ice cream sandwiches. In the a.m. I add about 1/3 cup each of dutch process cocoa and sugar (you can add more or less to taste) with the baking soda and mix well. About 8 waffles. They freeze beautifully.


Let me know what you think.

post #12 of 13

Thank you Sunny! I'll be trying these for Sunday breakfast.

Have you ever added any whole wheat flour or other grains to this recipe?

Liquored up and laquered down,
She's got the biggest hair in town!


Liquored up and laquered down,
She's got the biggest hair in town!

post #13 of 13

You know I never would have thought of using whole wheat or other grains. This isn't health food you know. But really, since you mention it the long overnight proof might help to alleviate the issue normally encountered when the sharp pieces of bran cut the gluten structure and inhibits full rise. However, in the final analysis these waffles are so great because they are so light and the only way I make this dish heavier is as follows.


Make these waffles a delicious meatless dinner or brunch dish for 2. Saute a small shallot in 2 tsp unsalted butter on low heat. Slice 12 oz - 1 lb mushrooms (mixed field and wild are best), turn up the heat to medium high and quickly brown the mushrooms, add 1/2 tsp Worchestershire sauce and de-glaze with 2 tlb of cognac, season with salt, pepper and throw in some finely chopped herbs - I like Herbs d'Provence or chervil. Add 1/4 cup heavy cream and reduce a minute. Serve over the waffles.  Yum!

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