Breville Crazy Waffle Cones Manual High School

Thanks for trying both methods of on the counter vs. The fridge and letting us know! We’ve used Marion’s other waffle recipes from ‘The Fannie Farmer Cookbook’ for years so this will be fun to try. And, our Vitantonio Premier Belgian waffler purchased in the early 90’s doesn’t have removable plates, but we just wipe it down with a paper towel while the iron is still warm and store it with a paper towel sandwiched in between the plates. It is in excellent condition, other than a broken foot, but that is a different issue •. You all might consider a cast iron waffle iron.

You can find them at flea markets, vintage stores, etc. They are easy to clean once you season them. A quick once over with warm water and a plastic scrubby or a sturdy cloth does the trick. We usually dry them with a towel, and leave to completely air dry before storing. To cook with a cast iron waffle iron, you place the iron over your stove burner.

Works with gas or electric stoves. We love the way they bake the waffles–4 minutes to a side. Be sure to preheat the irons, both sides, and brush on plenty of butter to begin with. The later batches don’t need as much butter. Once you get the hang of using cast iron, you’ll love it. Elsie — I meant to test it, but forgot.

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The batter is quite thin and I’m concerned it would be more like a crepe. A puffy crepe. But you could also stir in more flour and see what happens. Not too much, though or you’ll lose the delicacy. Brenna — I haven’t tried it but made hers with 1/3 buckwheat flour and said it was wonderful.

Tracey — I used/use whole milk but suspect that the recipe will be forgiving no matter what fat level you use. You know, because, butter. Tariqata — I am not sure, as I didn’t keep it in the fridge for days.

But I imagine it would get closer to it. I’m not sure if it would get that amazing sourdough-like tang, however.

Belgian waffle makers (the deeper kind) — I have one of these as well, so old that an ex-boyfriend bought it (!!). You can use it, but you end up with only half a waffle (it doesn’t rise much into the top grid because the batter is so thin).

However, you could serve these upside-down (they’ll have a golden underside) and few would realize right away.;) Vikki — I was so close! I almost did!

And then I decided that maybe the yeasted-tangy profile didn’t need it. I am sure it would be wonderful here, however, no reason not to do so. Gotta run — Sorry, I’m not caught up on comments but I need to get to an (anyone going?!). Will catch up this afternoon. This recipe has been my family’s secret weapon since I was a kid! It has been written on recipe index cards and handed down person to person for years. It is so easy and forgiving!

Leave it out over night and if that Sunday morning snooze turned out to be longer than you expected, the waffles seem to taste even more buttery and delicious for some reason. I am still using my grandmother’s waffle iron from the 1950’s because I haven’t found another that had been able to mimic the cooking abilities (it looks rather lovely on my counter as well). I am so excited that the rest of your readers will be able to enjoy these delicious waffles! Thank you so much for sharing!! Why don’t they make waffle irons with removeable plates?

Well, they do–and I had one for a VERY short period of time. Every time I tried to make a waffle, the top plate pulled out of the machine when I tried to open it up and stuck to the top of the waffle. You can’t pry a hot waffle iron off of a stuck waffle until it cools–and then it’s even harder to pry apart. I tried repetedly thinking it was my fault for not seasoning/greasing/cooking the waffle properly.

It wasn’t; it was just defective design and I wouldn’t ever recommend that anyone get one of these monsters. I have three waffle irons right now (regular, thin heart-shaped, and Belgian) and they all work great. I just take the time to clean them the old-fashion way. By the way, I do plan to try these raised waffles for breakfast tomorrow morning! As a lover of sourdough bread I immediately fall on the side of leaving the batter out overnight, the end result sounds *lovely*.

I just wanted to point out that there is a volume difference in cup measures between the US & metric systems. Although you kindly gave the alternate weight measurement for the flour, yeast and butter, 2 metric cups of milk = 500 ml, whereas 2 US cups would be 473 ml.

Not a huge difference I grant you, but just for the nervous beginner or young budding cooks out there this might make a slightly confusing difference to the batter. I am still in thrall to your Apple Sharlotka by the way, one of my favourite cakes:-) •. We also have a Sunbeam waffle iron and never have had to even butter it. The waffles just come right off and when it is cool, I just brush off crumbs.

Have had it for 35 years or so and it works like new. Never have had to wash it.

BTW, made the leek fritters from your cookbook and I am here to say I think they are the best thing I have ever eaten. Lucky for us the recipe did not list servings because my husband and I could have eaten all of them in one sittingbut we refrained! The sour cream/lemon/garlic topping just about did me in. Deb, let me apologize in advance if, as is likely, someone already made this comment. I was too lazy to read through all the comments.

I have been making waffles for too many years to count. My mom made tons of waffles when I was growing up. I have never tried to clean a waffle iron.

If there was any residue left, which I can’t say I really remember being an issue, I would just use some sort of a brush, and brush it out. I don’t think I would worry about it. I am excited to try this recipe! It sounds great.

Lesli — Yes, I froze our extras and then we toasted them up the next morning. #junkies Waffle iron suggestions — Thank you! I am thrilled to know that at least one company is making one with common sense. ( appears to be the most-voted-for one.) I don’t have the stomach right now to buy another (as I mentioned in an earlier comment, I own two waffle irons AND I used to own a Cuisinart Griddler but gave it away because I wasn’t using it, grrr) right now but I am delighted to know which one I will unquestionably buy next. Lori — Probably! JREinATL and Todd — Thanks for the bacterial feedback.

I love this so much. It says it all “This is not pancake batter poured in a grid mold; this is not cake. This is a cross between the finest yeast doughnut you’ve ever sunk your teeth into and a rich brioche roll.” I have read Ruth Riechl talk about Marion C’s yeasted waffle recipe in her own cookook, and have heard others just rave about the recipe, and now with your take on it, I have to make it. What you said about waffle irons.so true. They are such a pain and a bother. And 99% of the time for me, not worth it. Good to know you don’t love yours (sorry that you don’t!) but I don’t love any I’ve ever tried either & it’s nice knowing I’m not alone in wanting removable plates!

Hi from Austin! I think I may make these for Mother’s Day this weekend! Sounds like you may have already been swayed, but we have the Cuisinart Griddler (my mom first gave me a George Foreman grill, which I promptly passed along to my bachelor brother). One of the main reasons I wanted it was the removable, reversible plates. I was even more thrilled when I learned that the waffle plates were available as well. I had long wanted a waffle iron, but not the hassle of cleaning (my parents’ had non-removable plates) nor the inconvenience of storing another single-purpose appliance. We use the waffle plates more than any other, as my preschooler loves waffles on weekends (and that there are frequently enough leftover for the one or two days during the week).

Don’t suppose you can be an Indian giver on that one you had;^) •. A suggestion for cleaning waffle irons: That’s what old toothbrushes are for! Sure, if the iron is really hot the bristles will get bendy, but it still works great for scrubbing.

(Though I think the damp paper towel idea that others have suggested sounds great too. Will try it soon.) I don’t much care for the gigantic sized waffle irons being mentioned. I had one years ago and found that it heated up the kitchen really badly. (I live in The Deep South and find it best to avoid such things, even in winter.) For years, I’ve used an old round Betty Crocker model based on the general idea that finding one with the right level of wattage/voltage is key. I think I got the idea from Consumer Reports or Cook’s Illustrated. Can’t recall the scientific/technical explanations, but this little waffle iron has been going strong for ages.

Mostly out of foodie curiosity, I got a fancier one, highly rated, Villaware UNO some years back, but it has a whistle-y alarm that I find annoying. Given their current prices on Amazon, I’m assuming the company got bought out or something? It’s good, but not $$$$$ great. If you want a round waffle iron, just seek out something that seems reasonably priced and powerful enough to be sturdy.

) As for re-heating the leftovers? I prefer to just turn the waffle iron back on and put them in one by one. The outsides get crispy, the middles stay moist. Slower than keeping them warm in the oven, but the waffles are less likely to dry out. I make a habit of making a half batch of batter, mostly so I don’t let myself eat too many waffles. (I’ve played around with other doughs, and yes, it does work, but I find things work best if the dough/batter is fairly wet/liquid. Pizza dough and cake batter both work okay.

Haven’t had as much success with cookie dough, but then again, I haven’t tried very often.) •. Deborah Madison’s new cookbook Vegetable Literacy has a very similar yeasted waffled recipe that uses 1 cup of buckwheat flour.

I can highly recommend this variation; the overnight fermentation transforms the flour and tempers the sour flavor of the buckwheat. I’d always steered away from yeasted waffles because I couldn’t imagine how to get the timing to work for breakfast, until I saw Madison’s recipe and realized that you can leave the batter overnight. Now I’m on the hunt for an overnight fermented crumpet or English muffin recipe. I have an ancient waffle iron that was handed down to me from my best friend’s mother and it came to her from her mother or grandmother Anyway, it’s old! And it has removable irons. I almost can’t believe that now they make them without removable irons, but it’s true, “they don’t make them like they used to”. The only drawback I see to using this antique iron is that the cord shocks me on occasion when I am plugging/unplugging it.

But, then, I don’t need a double espresso to wake myself up on those mornings! Two years ago for either Mother’s Day or my birthday, my son bought me a Waring Pro Dual Belgian Waffle baker. I love it and love being able to make 2 waffles at oncebut the plates are not removable and it is a pain to clean. It’s the only waffle baker I own now, but I’m going to try this recipe because my waffle baker is one of those where you turn the griddle over so the waffle batter doesn’t just settle on the bottom plate. I’m hoping that will make the batter work a little better for Belgian style waffles. I might even try whipping the egg whites and fold them in to thicken the batter up some. I’ll report back, sir!

Made Marion Cunningham’s recipe from The Breakfast Book for a while. Can’t remember why I stopped making it, though. Thanks for reminding me how good it is. My husband LOVED LOVED LOVED these waffles!

I prefer less of a sourdough flavor and so let the batter rest overnight in the refrigerator. Also used 2 tablespoons of canola oil instead of a whole stick of butter–it seemed healthier, plus being somewhat lazy I didn’t have to bother with melting the butter. The waffles taste fantastic and come out a bit crispier that way. Well, in danger of being a geezer.but I have been making these for many many years, even before the Breakfast Book.

I first found them in the 11th edition of the Fanny Farmer cookbook.a gem if you can find one. I have also found these waffles to be very forgiving. I have made them with whole milk, also with low fat and skim.its the yeast and fermentation that give them their flavor. I have also used oil, instead of part or all of the butter for people in the family with heart issues. The batter is thin, so I find that if I let the waffle cook just a little before closing the cover that I get less spillover.

I always put the waffle iron on a baking sheet for easier cleanup. I have had good luck with the Cuisinart round waffle maker. I once had the Black and Decker, and the removable plates would often remove themselves while the waffle was cooking.not so good. I have also found that if you decide that if you want these for supper, they are still pretty wonderful with only a couple of hours rising time. I made these for years every weekend for my kids, now grown, and it is the first breakfast they want when they come home. Raised waffles are one of the best family traditions I know.

I have been making this recipe for years found in my Fannie Farmer cookbook. Several people have already mentioned this but leaving it out overnight is not going to harm it.

The yeast and microbes cause fermentation which creates lactic acid, and that in turn keeps anything bad from entering and spoiling the mix. Michael Pollan talks about it extensively in his new book, Cooked, which I highly recommend to anyone remotely interested in cooking:) Someday when my waffle iron dies I will have to look into the recommendations given here!

This is a ‘hoping and wishing’ comment I’ve avoided purchasing a waffle iron, simply BECAUSE the plates aren’t removeable. It’s a specialty appliance I might use three or four times a year, if clean up is labor intensive, I’m not going to drag the thing out. SO there is a request buried in here I purchased the Breville (I LOVE their products!!!) Smart Grill and Griddle. It does Panini with ridged plates; and has flat plates available for pancakes, fried eggs, etc.

WHY ON EARTH, Breville, do you NOT have waffle plates for this grill?!?? Perhaps you can have a chat with Breville and have them release a ‘Smitten Kitchen’ version of the grill, with removable waffle plates!!! Love just looking at them!!! My son has ordered this little Breakfast Book for me for Mother’s Day! I have the Griddler Gourmet by Cuisinart with the waffle optionthey come out for easy cleaning.and they are!!! I just soak them in some warm soapy water and they are basically done! I found a little place called Nero Belgium Waffle Bar that I will be going to soonget’s excellent reviewsand it’s a bit of a walkso my pants will still fit!

I’m going to leave these out of the fridge overnight and see what happens! Made the batter last night after reading this post and baked them this morning. I did whip the egg whites and folded them into the batter.

They are wonderful. I used my Belgian waffle baker and it worked out fine. Like I said, I have one of those bakers where you turn the griddle unit once you pour in the batter. They came out light as air, just the way we like them.

I like my waffles crispy so I just let them cook until the iron almost quit steaming. My non yeast recipe is very similar and the results are almost identical. The exception is making the batter the night before.

This recipe does make waffle baking much less work and mess when you are ready to bake them. Will definitely make them again. Thanks, Deb, for featuring these wonderful waffles.

I love brunch, maybe because it’s the one thing we didn’t have growing up in Italy, and when I went to study in England I fell in love with all those yummy options. Nothing against cookies dipped in cappuccino (which is still my everyday choice because it’s quick, and because I love what the mix of sugar and caffeine does to my sleepy brain cells); but a nice sit-down breakfast with dishes cooked fresh for the occasion sends the message: “I am taking time for myself. I’m worth it”.

It’s a fabulous indulgence. @Kate: I routinely substitute whatever bland heart healthy oil I have around. Olive oils are too strongly flavored for my taste, but then again, if you were making them to accompany a savory entree (chicken and waffles, anyone?) it might work fine. I’ve recently been using Tea oil (camellia oil) and like it fine.

I don’t do a straight substitution of one Tablespoon oil for ever Tablespoon of butter, that comes out a bit oily for my taste. In the don’t-tell-my-dad’s-cardiologist realm, I’ve tried chicken fat, just a touch, melted in with the rest of the oil, and it is yummy. Pretty intense, though, and not necessarily something I’d want for an ordinary waffles and syrup breakfast. 1: the only times I have had to clean my waffle iron are when I have accidentally overflowed the batter and made a mess on the outer case, or when I tried to use cooking spray. For some reason, on my iron (non-stick) this makes things stick horribly! Eventually it wore off and now the waffles pop right off again.

Not making that mistake again. 2: as I read your thoughts on leaving a batter with milk in it out all night, it occurred to me that right now I have a baggie of Amish friendship bread sitting on my counter. This has milk, flour, and sugar in it, and you let the starter ferment for 10 DAYS at room temp before baking. Then you use 1 Cup of it to keep the starter going. No one’s died yet, so I guess overnight is not so bad! Thank you so much for sharing this recipe. I recently bought a waffle maker and have been looking for the perfect waffle.

I do not have to look any more. This waffle is everything you said it was.

I made the batter last night. I did have to adapt is slightly by adding an additional 3/4 cup of flour so that the batter would be thick enough for a Belgian waffle maker. I left the batter on the counter overnight as recommended. If you are looking for a new waffle maker, I can highly recommend the Chef’s Choice Belgian Waffle Pro 850. I did a lot of homework before settling on this model. The plates are not removable, but there is virtually no clean up.

Even if some of the batter escapes, it just wipes off. You don’t have to oil and nothing sticks. And it is really fast. Took just over 10 minutes to bake five batches ( 5 X 4). Two minutes per batch and just a few seconds to reheat in between. Thanks again, ~Ann •.

I’m in the throes of writing a fundraiser brunch book for The American Cancer’s Relay for Life event in June. I was sitting here with my Fannie Farmer cookbook out, on the waffles page, trying to decide whether or not to add a yeasted waffle which I hadn’t experimented with yet. Took a break, checked bloglovin and there’s your post about yeasted waffles and Fannie Farmer.

Stars aligning, but I decide not to add another recipe testing to my already full schedule. Then the fridge died, for a second time this month. Now, what to do with 1 cup buttermilk, 3/4 cup light cream and 1/4 cup whole milk that are getting warm? Guess those waffles were begging to get made. Of course it was late at night by then and I wasn’t paying strict attention to detail. I mixed the batter with ALL the ingredients. Bright and early, at the crack of “I still need two more hours of sleep”, I found a lovely risen yeasty scented batter.

Once baked and tasted, realized I’d missed the salt (which I was using instead of baking soda), so I covered it with salted butter to mask the omission. They were delicious, so crispy, and fluffy inside, and yes, with a very yeasty flavor. I’d added a bit of vanilla, which I think made it taste even more like a sweet roll dough. I’m going to try it again with honey before I decide if it makes the book.

I didn’t notice until I came back to comment, that you hadn’t added the eggs the night before-my batter was thick, the consistency of a sponge and made 6 Belgian waffles. I have been making these waffles for a year or so, after getting this waffle iron for Christmas, and then needing a recipe to go with it! I found the recipe on – if Deb hasn’t convinced you to make these, maybe this other post will. These waffles aren’t just delicious waffles, they are one of the most delicious things you can make. Also, I love my cast iron waffle maker. It is a bit of a project initially – remove the paraffin, then season it (I used goose fat and roasted it in our propane grill for a couple hours, which worked GREAT).

I haven’t had any problems with sticking, but if I did, I could just immerse the whole iron in water. The only downside to this iron is that it’s pretty small, and if I had kids I would probably get a second one to have two waffles going at the same time. I just gave these waffles a test drive before mother’s day, and while the taste was amazing, they were totally flat! It wouldn’t be a problem but the top never rose enough to get cooked (using a standard waffle maker). Is this a yeast problem, or a too little flour problem?

The batter was very runny, but you said it would be so I didn’t want to add flour which might change the flavor. I’ve loved following your blog for the last few years and truly appreciate all the work you put into it. Thanks to you, I’ve developed an obsession with making ‘ordinary’ store bought items from scratch..my being 30 and single is making a lot of sense right now.^^^;) •.

Yeasted waffles are great, but if you need a last-minute waffle, substituting 1/4 of the flour with cornstarch and separating the eggs, beating the whites with any sugar in the recipe(so they don’t get clumpy) and folding in gently, makes for a wonderful crisp, tender waffle. Leftovers freeze and reheat nicely. My folks always separated the eggs, and the cornstarch trick is from Fine Cooking magazine from several years ago. I’ve never really “washed” my waffle iron, which is an old GE grill/waffle baker with reversible plates. It makes a square waffle with four parts. A paper towel wiped through to catch crumbs has always sufficed. Most waffle batters are rich enough to not stick.

I made these today and they were amazing! It was actually the first time I have ever made waffles all by myself. (I’ve been perfecting my French Toast method instead). Inspired by Hector’s Waffles, a San Francisco favorite made with orange + candied pecans, I added about a quarter teaspoon of orange zest to one of the waffles, mixing it in to the batter that I had just poured on to the iron. It was delicious! The orange balances out the yeastiness of the batter and turns the whole thing up to 11.

I’m eating (a version of) these waffles RIGHT NOW and they’re delicious! I mixed up a half-batch last night, & when I pulled my waffle iron out of the cupboard this morning, realized it is a Belgian-style iron. “How bad can it be?” I thought, “I’m sure that’s just a general guideline – surely there’s not THAT much difference between Belgian & ordinary waffle makers.” The answer is, it actually can (does) make a difference, when your batter doesn’t rise to meet the top plate of the iron, thereby depriving itself of the direct heat required for crisping and browning.:( I tried flipping it over to get even browning, which sorta worked. At least enough to let me taste a cooked waffle & realize that what they lacked in height & aesthetic appeal, they made up and more in a complex flavour I don’t normally get from waffles. So instead of chucking out the remaining batter, I added another egg, a bit more baking soda, & almost another cup of flour. This batter works wonderfully in my Belgian waffle iron, and while I suspect I’ve lost something of the texture (they are excellent waffles, but I would not describe them as ‘ethereally light’ – I think I saw something to that effect in your post or the comments), the sourdough-y/yeasty flavour is more than worth writing home about. A little more tinkering and I think I’ll have my go-to waffle recipe – just don’t tell my mom I’m not using hers anymore!

Thanks for this recipe & all the great things you post on this blog – it’s my go-to source for recipes & party planning – especially your celebration cakes section. Love it so much. What Miriam said. I have never washed my iron. Pretty sure it’s some kind of teflon-y non-stick surface but it’s only used for one thing and nothing sharp or abrasive will touch it. This recipe sounds a lot like one I have used for years, but with some small differences.

I use 1 3/4 cups milk, scalded (4 mins at 50% power in the microwave) and cooled, 1 1/2 cups flour, 2 tbsp (!) sugar, 1/2 tsp salt, one egg and tbsp or three of oil. All mixed the night before and left to stand on the counter. Seriously, y’all need to get over the fear of being killed by food: how did we get this far without refrigeration? I’m going to try this version as I love the idea of sourdough overtones (I have sourdough working all the time here, made from scratch).

I used a belgian waffle maker as well, but I kept the recipe as-is since I have a flip waffle maker (if you let it sit for 20 seconds or so before flipping it takes on the shape). SO CRISPY AND DELICIOUS! I also had bread flour sitting around so I used that instead of all purpose. I also didn’t have time to prepare it the night before, so I just whipped it up this morning and let it sit for about 2.5 hours and they came out great! This is DEFINITELY what I’ll use every time I make waffles. I clean the outside bit of my waffle maker fairly often, just to clean off any residue of batter or oil. I sometimes scrub with a toothbrush.

I’ve seen some hash brown recipes that have you cook them in a waffle iron, but I haven’t tried it yet. Legacy 1 05 Download Movies more. Not sure what sort of flavor transfers might occur, or how much scrubbing I might want to do afterwards. (Especially if I put some onion on the hash browns. My next great experiment is going to be sugar waffles. Finally caved and got some of the Belgian sugar. Wow, Deb, these were a revelation!

Last night, I decided to make these for my Mother’s Day breakfast, and they were fantastic – waffles that float off the plate! I made one change, using oil instead of butter, as I like the texture better. For anyone else with a smaller, round waffle maker – a half-batch made six 7″ waffles.

As an aside, I bought this waffle maker after our kids were out of the house and my big Belgian waffle maker wasn’t practical for just my husband and me – but then I was disappointed that my tried-and-true waffle recipe didn’t work as well for thin waffles. They were okay but in the “why would you go to the trouble” category. Now I have a reason to go to town on waffles again – thank you! Hi Deb, I always love your posts (your photos, your recipes, all of it!). I wanted to let you know that I so appreciate your nods to the world of food writing and all that. I’m so into tracking recipes, and seeing how they changed and what needs they grew out of. Anyway, nerd comment, but thanks a million!

With summer visitor season approaching, I’m ready for a nice breakfast that doesn’t involve waking up before everyone else and working myself into a tizzy before anyone else has had their coffee R •. I made these today for breakfast knowing they might not turn out in a Belgian waffle maker, but being too lazy to fetch the regular waffle maker buried in my storage unit.

Tried one in the Belgian maker and it was a giant disaster. Switched to Plan B and made AMAZING pancakes. They looked crepe-ish (kind of lacey and thinner than a normal pancake, maybe twice as thick as a real crepe) and were delicious on their own, or with strawberry sauce and whipped cream. @Ann: not knowing how to clean the giant mess in the waffle maker, I tried the cornstarch-water method. It worked great, made a perfect-looking white faux waffle with all of the errant waffle batter bits from the machine baked into it. [After all was said and done I found a raised waffle recipe (with different ingredient proportions) right in the Waring-Pro Belgian waffle maker book] •. Wow, these are fantastic waffles.

I’ve been making them for almost 20 years. The first thing I want to say is that the batter will keep up to 3 extra mornings, but a couple of things – 1 – it will not last that long!

It is too easy to make it for Saturday morning and it will all be gone by Sunday. Or make it for Monday morning and it will get your whole family happily out the door until Wednesday morning. The batter tends to get thicker over a few days which I have found you can add a little bit more milk. My most favorite time I ate these was during each of my pregnancies when I could not get enough to eat at about 5-6 months. I would have eggs, waffles, juice, fruit and more waffles, yum! Also I splurge for real maple syrup with these waffles, nothing else is perfect, and you do not need butter, the syrup for a large bottle is about 25.00 however if you warm it up in a tiny pitcher you only need about a 1/4 cup for a stack of two waffles. When I was not pregnant I could only eat two, well when I was pregnant I wolfed down at least 3!

They are most favorite thing from The Breakfast Book, which is the best gift for a newly wed couple I can think of. Thank you for this lovely memory. Re Waffle Irons and cleaning. I treat mine the same way I do my cast iron pans. Before you cook the first batch oil the plates generously and allow to get completely hot. Then brush on bit more before you get the plates up to temp again. The batter won’t stick.

When you are done cooking, brush out the crumbs, wipe down with damp cloth and put it away. Before using the 2nd time, preheat completely (will sterilize the plates) and brush with oil and cook some more. I agree that it would be nice to have removable plates – but they really aren’t necessary.

These waffles sound fantastic. They are on the menu for the weekend with home made strawberry syrup. New stove arrives today!! Regarding waffle irons with removeable plates.

In order to get the convenience, you sacrifice performance – appliances with removable plates do not get a hot as ones that are all one piece. If the plates are removeable, the electrical connections are wired to separate which makes them less powerful than what you find in permanently constructed electrical connections. Heat the waffle iron and brush a little melted butter or canola oil on the grates to prevent sticking. After a few uses, most good quality waffle irons will develop a non-stick finish, similiar to seasoning a cast iron pan. Stay away from Pam and similar non-stick sprays because over time, the chemicals will build up a sticky film in spots where the spray builds up. Clean the waffle iron with a damp sponge or soft brush while it is still a little bit warm. Thank you, Deb, for this FANTASTIC recipe.

My husband has traditionally made a special family breakfast on Sundays (started this year, and the kids are fully on board with this daddy awesomeness), so when he asked me if there was anything special I wanted for Mother’s Day, I pointed him to this recipe. Mind you, I’m the cook in the family.

He dived in and made the batter himself, and cooked the waffles himself. We only have a belgian waffle maker, but we didn’t care. These were SOOOO delicious.

And the house smelled incredible. Best Mother’s Day special breakfast ever!

I’ve only recently discovered raised waffles. They’ve already become our family favorites. Up until now, the whipped egg white waffle was the waffle to beat. The only problem was they weren’t made very often.

Ok, I admit everything is rocket science in the morning. I’m sure some of you can relate, isn’t that why we have clocks on coffee pots? So when I discovered the raised waffle I was in heaven. An actual PERFECT waffle! So light, so airy, really and truly CRISP on the outside and all made the night before!

The waffle fairies still exist.they’re all named Fannie. I guess what I’m saying isTRY THIS RECIPE! You have toyou really, really owe it to yourself. My daughter brought this to my attention today. This has been our official family waffle recipe for about 22 years; we got it from the San Francisco Chronicla food section.

A year or so ago this was one the their picks for 10 best recipes of the past 20 years. I use half and half white and whole wheat flour to give them a little more body.

Also, I NEVER wash the waffle iron. Mine is from the 50’s – but I did put a new cord on it 10 years ago. When I turn the waffle iron on I spray olive oil on it (olive oil in a spray can being one of the great developments of modern science), the first batch is often a bit limp. When done I let it cool adn put a paper toel in when I put it away.

And these freeze really well. Make too many, freeze them, adn they come back to life in the toaster. This is truly a fabulous receipe. My partners favorite topping on hers: gravy from last night’s chicken or turkey. If anyone’s interested, now that I’ve made several batches of deb’s yeast waffles, I decided to branch out some and made a batch of the Liege sugar waffles in Maya’s comment above.

I decided that since they were so rich, I’d just make a few at a time, so I figured out how much belgian pearl sugar I’d need for a 2 ounce blob of dough (1/2 ounce, if anyone’s reading), and just mixed them up as I wanted to cook a waffle. I left the rest of the dough in the fridge, apparently without problem for a day or two. (Also, once you mix the pearl sugar into the dough, it dissolves a little bit, the longer the dough is left to warm/rise, the more it dissolves. I kind of assume that you wouldn’t want to just let the pearl sugar/dough mixture sit in the fridge overnight, it might dissolve too much.) The Liege waffles are so, so good. Good with the Belgian sugar, good plain, good split and smeared with jam, jelly or a brown sugar cinnamon spread. The only hassle I had with the sugar ones is the extra sugar that leaked all over the iron. Plain old water left to dissolve the sugar did the trick.

(but don’t add water to a super hot iron, the steam will get you.) •. These were so good, despite my many attempts at sabotaging them! I substituted soy milk, only let the yeast mix ferment for about an hour and then used a Belgian waffle maker. And yet, they were still fantastic! Definitely going to try these again with regular milk and overnight resting, as I suspect they will be even more delicious. And for others using a Belgian-style waffle iron: I had the best luck filling the iron to nearly overflowing so that the top iron made contact with the batter when closing the lid. The result wasn’t as picture-perfect as Deb’s waffles, but the taste and texture were outstanding.

Apologize if this has been covered.have the regular ‘old’ Belgium waffle maker that doesn’t “flip over” so was concerned with the comments about the batter not rising enough when baking. So I increased the baking soda to 1/2tsp., separated the eggs and beat the whites to med. Stiffness then folded them in.

Also only added 1/2 cube of butter plus 2 tbsp. Canola oil (nothing to do with the rising, just wanted to cut down on the butter).

These turned out wonderful with these changes. They were tender and flavorful.

Husband rated them top notch. And boy howdy, did this recipe make a mound of waffles! But they froze and reheated in the toaster beautifully. This recipe is another keeper.

Ok, so first, these are delicious, but not exactly what I was expecting. They are very crisp and light, completely not what I think of when I am thinking ‘waffles’. However, they are awesome and I will be making more very shortly.

I used the room temperature overnight rise, I regularly make sponges for breads so thought nothing of leaving this out. It was very satisfying to wake up, plug in the waffle maker, and by the time the ‘ready’ light was on, the batter was ready to go.

I made several batches (which smelled like baking bread) and kept them warm in the oven. I had them with maple syrup, but I will have berries on hand next time as I think they would be heavenly. Also because of their yeast profile, I think they would be amazing in a savoury dish, and will be topping them with duck confit and hollandaise with chives for dinner. Thanks for sharing!

I only read the first 100 or so comments, but I really appreciate the link Isabella (#85) provided for a cast iron skillet! I may get one of those to try out next year, knowing I’ll sell it when I move at the end of the year, and from there either get another or go with electric. I never thought of cast iron before but it makes sense, and one would hope it takes less storage space than an electric one. Less likely to break, too! Before I get that though I’ll need to borrow someone’s waffle iron, I don’t think I can wait till July to try this recipe! I make these waffles EVERY week and save them in the fridge to toast on school mornings. They are very forgiving – as in I usually use olive oil instead of butter, I always use whole wheat flour, add cinnamon, sometimes I replace a couple tablespoons of flour with flax meal and sometimes, but not often I’ve made them completely vegan with almond milk and making that slimy egg replacement out of flax meal and water.

We all love them and I was actually just now doing a quick search to make sure I can use gluten-free flour – since we are having a gluten free guest this weekend! I made these and am now fully converted. I have seen Marion Cunningham’s recipe in many places and the yeast, the planning, all of it sounded too hard or too unspontaneous or just too something. I read your post though and realized I needed to give them a go. I was worried that my yeast had gone bad.

It didn’t really froth up at all after the 15 minutes. I went ahead anyway. This morning, the batter had grown in size but not by much.

I went ahead anyway. And they came out AMAZING, UNBELIEVABLE, and looking exactly like the photo!! I made myself sit down and eat them and wow, were they worth it. The best part is that they were incredibly easy.

I will never eat another non-yeasted waffle again. I just discovered your blog as a recent food blogger myself. I am so impressed with your site and your work! All your recipes look so great and I am really excited to try out some of your stuffespecially these waffles! My sister absolutely loves waffles and it’s her birthday next week so this is perfect! I also read your about me and can totally identify with the small kitchen!

I too started my love for baking and cooking with a small kitchen and small oven in my tiny NYC apartment (hence my blog name)so the 42 square ft.I feel ya!! Ilook forward to following you and sharing the food love! I just made this batter last night, and then realized I have only a belgian waffle iron, not a regular one. I went ahead and cooked these as pancakes this morning instead, and I did not modify the batter at all (no added flour, etc). They were absolutely fantastic. They came out thicker than a crepe but thinner than a traditional American pancake, and they’re crispy on the ends and chewy in the middle.

Actually, they also taste remarkably similar to the 49er flapjacks from The Original Pancake House/Walker Brothers Pancake House, as a point of reference. I’d highly recommend cooking these as pancakes if you either don’t have the proper waffle iron or are just curious. I used a regular non-stick pan for this, but next time I’d try it in a cast iron skillet, as another commenter suggested, in order to achieve a more uniformly crisp exterior.

Hey Deb, A little late on this thread but I had high hopes for these. After a somewhat nerve-wracking cooking experience I am trying to diagnose what may have occurred. Now I took a gamble using a waffle maker I’ve had but JUST opened. So it’s not super worked-in. It’s not that they turned out inedible.

Nowe put maple syrup and farmer’s strawberries on them and with some tinkering I got them to crisp a bit more but they tasted a bit too yeasty and took seemingly too long to cook. My first alarm was that after being out for 12 hrs overnight, my batter definitely did not double in size. Making Crack With Levamisole Induced. But of course I cooked them anyway.

I thought my water and milk temp were ok. The water was 105 w/ a thermometer, the milk was heated and cooled a bit I am wondering if I should have been pickier with my choice of yeast. I used half a packet (for halved recipe) of Fliechman’s Dry Active, from a bodega. Was it potentially old? It’s expiration was 2016! My apartment: it’s super hot in NYC right now, as you know. I tried to keep the batter in the hall where it may be cooler.

Perhaps I may have added the egg at night and refrigerated instead in such weather? Any pointers/thoughts you may have about temperature/yeast, or the iron would be wholly appreciated. I really want to love these and make them again: ) Thanks!! Salvegging — So sorry you didn’t have success with them. I am wondering if you may have just not liked the taste. They don’t taste like most waffles; they’re yeasty and not sweet and a touch sour, plus very light and buttery. They’re not really like any other waffles out there so I wouldn’t be surprised if someone found them too funky for their preferences.

The yeast could have been the culprit (was it the kind of bodega that gets super hot with the weather, i.e. It could have lessened the shelf life). And it is possible that this terrible (bleh) heat we’ve been having (who has a/c in their kitchen?

Not me, sigh) could have damaged them. But it doesn’t seem as likely. I made these for the third time because my family just loves and has asked for them again. I used a Belgian waffle maker. This time I added about 1/4 cup more flour because the last time I made them, the last couple of waffles didn’t fill the iron enough to brown the top well enough.

I had whipped the egg whites hoping that that adjustment would do itand it did until the end of the batter. It must have separated enough from batch to batch that it got thinner because I didn’t stir it often or well enough. The little extra flour did the trick and it didn’t seem to effect the outcome other than to slightly thicken and fill the Belgian iron better. I still whipped the egg whites just to keep the lightness. I also allowed the batter to rise for 1 1/2 hours (it rose to the top of the bowl) then I refrigerated it overnight. ( Note: I live in San Jose, Ca, too, and it was as Anne (#330) said – hot that night!) I’ve retarded bread dough in the fridge overnight many times to help develop that fermented flavor so I figured it would work just fine with this batter, too.

They tasted just like the first and second batches I made previously that sat on the counter all night. Don’t be afraid to thicken the batter with a little more flour if using a Belgian waffle baker. And Don’t be afraid to refrigerate the batter if the weather is hot. Let it rise first for 1 to 2 hours before you stick it in the fridge.

Remove from fridge for the night then allow the batter to rest at room temp for at least an hour before you make your waffles. (I know you said this in the instructions, Deb, but I am just seconding that motion!) •. My go-to waffle recipe is very similar to this, but the prep is even easier, as it omits the water, and the proofing. I just mix all the dry ingredients together(including the yeast, but the recipe I use doesn’t call for baking powder, and I use a TBSP of sugar), and throw in the (fridge-cold) milk with the warm melted butter. Then there’s no risk of killing the yeast with overheated liquid, and they come out perfect every time. The other difference is when you add in the eggs the next morning, you whisk in the yolks, but beat the whites into stiff peaks before folding in for extra lightness.

They are seriously excellent waffles. Oh, and I always use a square Belgian waffle maker with amazing results, but I’ve tried them in my mother’s round, and slightly deeper Belgian waffle iron, and they weren’t crispy enough, so I think it depends on your waffle iron.

I had high hopes for these & went to the effort of making 1/2 recipe of the batter the night before & leaving it on the counter. I used Fleischman’s yeast which was a little outdated, but proofing showed it was still alive. The batter rose a little so I decided to proceed. The first waffle was flat & didn’t rise enough to fill the top grid, so it was rubbery like a crepe. I added about 1/4 c. More flour & the next one was much better – crispy and delicious.

I don’t think I’ll go to the trouble again to make these. After reading this post, I bought the Breakfast Book and have become obsessed with it. I have been making four or five things a day from it. I love it so much, I’m even taking it to bed with me. And to the bathroom, and anywhere I can get a minute to myself, which is hard when you have a baby and three year old tagging along.

The waffles are beguiling. I think they’ve even displaced our previous favorites, which are from Kim Boyce’s book (amaranth and flax seed). So thank you for the recipe and also for finally convincing me to get the Breakfast Book. I also wanted to chime in and say that, like others, I love my cast iron waffle maker. It makes great waffles, is easy to clean and is tiny (I also have a small kitchen). It took two or three waffles to figure out how to use it but now I love it and I don’t have to worry about nasty nonstick chemicals leaching into our food. After reading the other comments, I now realize I should get a second to speed up the waffle making.

Why didn’t I think of that before? They are so cheap and compact, having two isn’t a bad idea... I am so excited about these waffles, but my first attempt was a tremendous flop I’m not sure what happened! I mixed together the batter last night and left it on the counter in high anticipation of serving waffles to our breakfast guests, but when I checked on the batter this morning it hadn’t risen even an inch. The butter had congealed on top and the batter was covered in a watery layer. I stirred it back together and plunked the bowl in a sink full of warm water to try to get some yeast action going while I whipped up a back-up batch of buttermilk waffles, hoping that the yeasted batter would be salvageable, even if we couldn’t eat it for breakfast. The batter bubbled a bit around the edges, but no dice.

I’m pretty sure my yeast is OK (stored in the fridge, expires Sept 2014), and I’m equally sure it wasn’t a temperature issue I wonder if adding the salt to the batter somehow killed the yeast? Anyway, I’m going to give it another try sometime soon, but next time I will use instant yeast (which I am more familiar with than active dry – I substitute all the time) and I’ll add the salt in the morning with the eggs and baking soda. PS – Adrianna at acozykitchen.com made these successfully in a Belgian waffle iron by increasing the baking soda to 1/2 tsp – something to add to the arsenal of tips •.

Made these for dinner last night with a strawberry maple syrup and they were awesome. I whipped up the batter in the morning and then took a deep breath and left it on the counter (in a hot house) all day. The flavour was so worth it–even the wonderful sourdough smell in my kitchen was worth it. I ended up with a dozen waffles about 8″ in diameter.

My one quibble is they came out of the waffle maker beautifully crispy, but softened up very quickly, even when they were keeping warm in the oven. Texture aside, the flavour was amazing.

I will definitely be making these again. Hi Deb, I feel like I am the only person on the thread that failed with these (TWICE). My family finds this quite hilarious – at least they do. We are at the cottage and I hyped up a great breakfast that never was.

I looked through all the previous messages for a potential answer with no luck. I am hoping you may have some clarity for me. The main problem: I woke up to a batter that did not rise, it seem to have picked up volume a tad, but it no way did it come close to doubling or even resemble dough. Its runny and almost the same consistency from when I mixed it last night. I did everything as you called for.

I will say I didn’t notice the yiest foam after 15 minutes. The water was definitely warm and the yiest disolved as it would – but I don’t recall it being foamy.

Does that mean the water needs to be warmer perhaps? I feel like something maybe went wrong there. ALSO, I tried this twice with yiest just purchased the day before.

I mixed everything in alternating between liquids and dry ingredients. My milk was skim – also a potential problem? I mixed these in with a whisk as it avoiding lumps foaming throughout. My butter was heated, then cooled – but still liquid and my milk microwaved to be luke warm. This morning I even noticed condensation under the plastic wrap. The temp here is fairly cool, around 15 at night. We don’t have AC but it was a comfortable temp.

Still slept with pants on. I am really hoping you have an answer for me! I don’t know why yiest doesn’t like me. I need to make these happen for the family! Thanks, for all that counts they look unbelievable. Deb, this recipe and your buttermilk waffle recipe are both so great.

I love them both for different reasons (this recipe yields such fragrant waffles! The buttermilk recipe makes such crisply-exteriored waffles!). So I combined them today and I want to report that it worked really well! The night before, proceed with the essential raised waffle recipe as you’ve written it, except use one half-cup less of the milk. The next morning, add two egg yolks, the 1/4 teaspoon baking soda, and a half cup buttermilk. Whip the two egg whites and fold ’em in.

I put some vanilla in too. We are so lucky to live in this floury, yeasty, milky eggy world! I’ve been eyeing Marion Cunningham’s recipe for waffles for over a year now. Finally got a waffle iron, and had a delicious breakfast feast this morning. The waffles were SO good. Better than I’d imagined. They taste a little like beer, and the flavor goes perfectly with something sweet (syrup, powdered sugar, fresh fruit).

This is a great recipe. The effect reminds me a little bit of the Dutch yeast donut called oliebollen, a New Year’s treat here in The Netherlands. You deep-fry the yeasty dough (often studded with raisins) and top with powdered sugar. Crunchy on the outside; chewy and laced with holes on the insidemuch like these waffles!

Oliebol stalls pop up all over the place just before Xmas, and the smell is irresistible. Here in England, waffles are not so popular however, I have three grandchildren who live in Vienna, and they totally love waffles and they arrive next week for 6 weeks summer holiday – what we get here is packets of soggy, rubbery stuff from the stupourmarket so I bought a waffle iron yesterday (Gumtree bargain) and found this recipe today the batter is now sitting on the side waiting for me to make delicious waffles with freshly picked strawberries at breakfast time tomorrow. I can’t wait!! Hi I have a similar recipe, only all the dry ingredients are mixed, then, the melted butter and warm milk are whisked in, after that the 2 eggs and 1 tsp vanilla are added and the mixture is put in the fridge for overnight rising. I actually got my recipe from by Jenn Siegel. Anyway, I make it and love them and usually make them for my mother’s day breakfastso much more pleasant than fighting crowds at restaurants.

I have the waffle ireon that there was a link to, with the removable plates and LOVE IT. It was a wedding gift, and I am telling you, even if I drag it out of the closet and use it one day a year for those waffles, it is worth it.

You are rightthere is no description and I am so glad to see another take on these. By the way, I have had this waffle iron since we got married.33 years and it still works! I just found a seemingly seldom used 1980s General Electric waffle iron at my local Ann Arbor Salvation Army. The unit has easily removable, reversible waffle/griddle plates. The case is made of stainless steel, is sturdy, and has quite a heft to it. It heats evenly top and bottom and makes 4 delicious waffles in 3-4 minutes. There were gazillions of these manufactured back in the day and I suspect plenty of them are showing up at thrift shops and garage sales.

On the basis of my experience with mine, I highly recommend this unit. There is currently a YouTube video of someone making waffles with this unit.

Happy hunting. And waffling! After intending to make these for a couple months now, I finally decided–as sleepy as I was around 11pm last night–to make up the batter so we could have these waffles for breakfast. Imagine my surprise this morning when I re-read the recipe and it told me that I should add the EGG and baking soda this morning.

I added them last night. We just ate breakfast and we aren’t sick or dead yet.:) We also made them in our Belgian waffler and they rose so beautifully.

They were SO light and crispy. My hubby’s only comment for making them better would be to add vanilla or cinnamon to disguise the yeasty flavor more. I liked them just as they were! Thanks for sharing the recipe!! Made these today and they are amazing!

Didn’t have enough whole milk, so used a cup of 1/2 & 1/2 to top off but otherwise followed directions for overnight on the counter exactly. At some point the plastic wrap poufed up, but by morning (12 hours?) it had settled back. Then forgot about them til around 2pm (teenagers were sleeping in) then warmed up the Belgian waffle iron (only kind we have), added eggs and baking soda and thought the batter was a really nice consistency. Didn’t seem runny, but I don’t make waffles much so maybe it was runny for waffles. Filled my Belgian waffle maker as full as I could without overflowing (alarming my husband who – as chief waffle maker – was sure that the lid was going to get blown off with so much batter). They turned out beautifully.

Crisp, light, sourdoughy. Will definitely make again. These waffles are so heavenly – I never imagined waffles could be so good! Your excellent descriptive language is what prompted me to try them! I want to agree that they DO taste better if left out of the fridge overnight. And this even though I have healthified them to some degree, with great success!

I am making them with 100% whole wheat flour (I use KAF “white” whole wheat,” and 5T extra-light (tasting) olive oil instead of the stick of butter. (So as I can then go and add butter onto the waffle – LOL) •. Chiming in for the folks subbing instant yeast for the packet of active dry — I have been making these nonstop lately and I use 1.5 teaspoons of instant yeast in place of the packet of active dry.

Shortcut, since instant yeast doesn’t need to be proofed first (as long as you know your batch is alive, of course): I get out my big bowl, add the cold stick of butter cut into pieces along with the milk and water, and microwave the butter-milk-water mix for 2-3 mins until it is warm and the butter is melted (checking after 2 mins so it doesn’t get too hot). Then I add my yeast and the rest of the dry ingredients, then whisk. Saves time this way! Also I have subbed half whole wheat flour and it works great.

Can’t wait to try the buckwheat flour suggestion! My husband likes to eat these with maple syrup and peanut butter:) •.

Thank you, Deb! I made a brown butter yeasted waffle nearly identical to these for Christmas this year and agree heartily with every word you’ve said But I was not prepared for them to not rise fully in my Belgian waffle maker, and was so disheartened that they were a bit anemic on one side Until we ate them, that is, and I stopped fretting because they were so good. But I feel very comforted to hear that the not rising thing is normal. Because you are so right. It is a rare thing to find a recipe that is both much easier and far tastier than any other version you’ve tried. Deb, I saw this post come up on Facebook today, and now I’m realizing this is a really old post, but if you’re still on the hunt for a waffle maker with removable plates, I got this one as a Christmas gift and I made some waffles this weekend – it’s awesome!

The removable plates are great. And I brushed on some canola oil before using and nothing stuck – a huge improvement over my probably 20 year old previous model My kids really want me to make pancakes on the alternative plates, too;) Now, just have to try this waffle recipe.

Hi from France! I made the batter yesterday at noon for an eating in the evening, but we ended c h anging our plans so I refrigerated the batter until this morning. Cooking the waffles was super easy, and they came out good looking, crispy and ask Wes could expect. Though, the girls had to spread chocolate on them to hide the yeast taste a little, and hubby said he would prefer that special taste a little more discreet I personally loved them with scrambled eggs, but will try them next time with shorter waiting time, and probably for a waffle-dinner (adding cheese, ham, scallions, chives ) rather than breakfast. Thank you for the recipe, and for mentionning the Breakfast Book I was able to find “used” online for only a few euros! Unfortunately, I didn’t see your comment about not using a Belgian waffle maker until I’d already made the batter (I’d read through the recipe beforehand, but I definitely skimmed).

So I gave it a shot anyway, and added a touch extra baking soda to help with the rise. They still didn’t fill up the iron–you could tell it was kind of half a waffle– but they tasted absolutely great! Just a tad salty for my taste, and that’s easily fixed. I also browned the butter. Since it had to be melted anyway, how could I resist? Thank you for this wonderful recipe!

I looked through the comments wondering about buttermilk, and in the process noticed something a little strange about this recipe. It uses baking soda, but there isn’t an acid to counteract it. I’m thinking a) this would rise (and fill out Belgian-style maker) better with baking powder, and/or b) same result attained by subbing buttermilk for at least half of the regular milk. Guess I’ll have to do some testing Just had waffles in Jackson Hole at 10,450 feet (Corbet’s Cabin), and now I’m anxiously awaiting the weekend to make my own waffle sandwich with peanut butter and bacon.

I used to have a go to waffle recipe that never failed me and was always greatly complimented, until the day I went to make them and that slightly crumpled and stained recipe page could not be found anywhere:( I’ve tried many recipes in an attempt to find a replacement, the last ending up in the most horrendously sticky mess of a waffle iron and inedible waffles. I vowed to give up. Until I read one of your more recent posts and then somehow on clicking through your past creations stumbled on this recipe. Making the majority of the mix the night before is a major bonus, even I can manage mixing in baking soda and eggs whilst still half asleep in the morning! Then came the deliciously warm, crispy on the outside and oh so light on the inside, waffles it produced. We have never had waffles like it, wow and oh my goodness why did I not find this recipe sooner!!

Thank you so much for this – waffle days are making a comeback in our house:) •. Thank you so much for my absolutely heavenly breakfast this morning. At the first bite I thought “yes, this is precisely what I wanted when I bought a waffle maker!” I had been making the cornstarch, oil, whipped egg white ones, which were relatively good, but I knew homemade waffles could be amazing with the right recipe. This is the one. I have a Belgian style iron and they came out perfect. I did double the baking soda because I was concerned about it not rising enough.

Also, since the batter is runny, less sticks to the measuring cup, so it can (should) be less full when pouring onto the iron to avoid overflow. My house smells amazing; love that sourdough!

You started a bit of a waffle kick in our house. I’ve always used Mark Bittman’s buttermilk waffles. But I have to say these waffles have more flavor. I’ve made this recipe as written – delicious.

I’ve also made it with 2 tbsp of chia seeds (when your son only eats waffles all day, I do what I have to do) and with half all-purpose/half whole wheat – all very tasty. Made it in a belgian waffle iron and it turned out okay. And after reading comments I’ve also now tried the food52 Aretha Frankenstein recipe. The flavor isn’t as strong, but the cornstarch makes it versatile if you’re making modifications. I’ve tried the food52 waffles straight up and with the chia seeds, 1/2 whole wheat flour and weirdly enough dried egg powder (which generally I find inferior in waffles/baked goods, but worked out fairly well with the cornstarch). Love this recipe. I make it almost every Friday night for the next morning and we never tire of it.

My only concern is that the first time I made it I was watching it like a hawk and the dough rose incredibly in less than 2 hours. Now that I’m not watching it the next morning I find signs that it rose about an inch more than its current height (which is never double the original height). Is this beginner’s luck, the fact that I was super careful with temperature and portions (now I wing the temperature and the butter) or the fact that it´s colder at night? I made this batter then noticed the comment about it being too thin for a Belgian waffle maker. I just added more flour to thicken it a bit and got 5 perfect waffles from my big Kitchenaid Belgian waffle iron. I also only had a few hours to rise so instead of the fridge I set the bowl on top of a smaller bowl that had some 100 degree water. It got the yeast nice and active.

I also added the eggs with the rest of the ingredients and left out the baking powder all together. No need to worry about salmonella with this recipe. Even if you had one of the RARE eggs with salmonella, and even if you left it out all night and those bacteria reproduced, salmonella dies at 165 degrees. Have you noticed how much steam pours out of a waffle iron? Several minutes of that 212 degree steam pushing through every nook of those waffles will kill every last bacteria. Unlike botulism which leaves behind the toxin that makes you sick even if you kill all of the bacteria.

I Love yeast waffle so much I really never have any other kind! I followed the directions exactly, had yeast that didn’t expire until mid-2017, temp of everything perfect, but oh so disappointed! The batter more than doubled in two hours but by morning was back to almost starting-level. But I forged ahead with the eggs and baking soda, used my Black and Decker waffle iron, batter was like water and didn’t rise enough to brown the top but was hot enough to dry it so I put two unbrowned sides together to get one beautiful waffle, outstanding taste and texture. BUT something isn’t right and I’m so jealous of those who get a waffle that’s crisp on the outside and creamy on the inside while mine are perfectly flat. I’m at sea level, so it should have worked, but it is stormy weather, and my Immersion Blender Mayo failed TWICE today, and I’ve NEVER had it fail before, so I have to blame the weather and will make the waffles again when the sun returns. I’ve been making this recipe ever since it was posted.

They come out great every time. I do use a Belgian waffle maker because thats all I have but make modifications to the recipe.

My waffle maker is a villaware that’s not sold any more and very heavy. I turn the heat up a almost all the way and the batter sizzles when I ladle it in. I overfill it and close the lid – when it beeps I have perfectly browned crispy on the outside waffles. They are so good I don’t even bother with syrup although the kids do. I’ve made this recipe five times now, and having never been a waffle person because I dislike the soggy mouthful of starch, I want to say that these incredible crispy delicate wonders have been a game changer.

I just wanted to add a little trick that I do with my Belgian waffle maker that makes them incredible! As soon as I close the lid I immediately flip the maker (we have the kind that is meant to rotate), and so it coats both bottom and top creating almost like a fluffy, very airy delicate middle. So they’re the full height of the larger mold, super crispy on the outside, incredibly airy fluffy delicate in the middle. Today I made them with a normal maker and I actually started flipping the whole machine to create the same effect, cause it’s So good.

It’s likely I’m not the first to share that, but anyway! To anyone with a Belgian waffle maker you can still enjoy amazing results! These are glorious. Now that I have a sourdough starter, I am always on the lookout for ways to use my starter. I subbed out some of the flour and water/milk for my starter (had about 7 oz so replaced approx. 1/2 cup of milk/water and 3.6oz of the flour).

The results were sublime! We used a belgian waffle maker because that’s what I’ve got, and while they didn’t completely rise, the texture and taste were amazing. Drizzled with a bit of honey butter and topped with raspberries–a divine breakfast! Oh my god, what a major major Xmas flop.

I bought myself a 3-1 grill, waffler and panini maker (brand is German, Karstein), with plates that allow to cook 4 waffles at a time, thinking it would allow us to eat breakfast without having to wait for waffles to cook 2 at a time, as in my old (cheap) waffler maker (Tefal). The waffles take for freaking ever!!!

Over 25 minutes and they only really raise and crisp on one side!!!! It´s a *thin* waffle maker so that is not the problem. It´s not the batter because I eventually got out the old waffle maker and it worked great, as usual. Anyone else had a similar experience? So, I don’t mean to blaspheme against such a venerated recipeThe first time I made these, they blew me awayBut I made them again for Christmas morning and had several questions and feelings of annoyance. First, it seems like a huge amount of yeast, given the tiny amount needed for, say, Jim Lahey’s no-knead bread. Is it all really necessary?

And it seemed all for naught, since even though my dough raised so much that it spilled all over my countertop, the remaining batter was so thin and wet that it took ages to cook, didn’t rise at all, and only waffled/crisped on one side. I’m not giving up, but I’d like to experiment with less yeast, more flour, and perhaps even whipped egg whites to provide some lift and structure.

If anyone else has tried these changes, I’m interested to hear. Ok, so now I’m really intrigued. This is exactly what happened to me last week using the new, *thin* waffle maker but not the old thicker one (same batter). In the old one they worked beautifully as ever, in the new thin one they did not raise and just never cooked on the top side.

Yesterday I tried another smittenkitchen waffle recipe (the eggnogg one), which has a thicker batter, and this time they cooked well in about 6 minutes, so the issue is definitely the essential raised batter in the new thin waffle maker. I must say the raised batter looked really thin this time (even though I followed the instructions to a t) and it reminded me of another time where I thought my daughter had screwed up when measuring flour and added more, but now I see she did not. So is this batter variable in thinness somehow? And why does it work less well on a thin waffle maker? Or is it more an issue of how hot the plates get?

(the old waffle maker has less Wattage but maybe since the plates are not removable they get hotter?). I really want to figure this out so I can decide whether to keep or return the new waffle maker. Unfortunately I can’t get a Cuisinart 3-in-1 here in Spain.

The hype is reaaaalllll! I am not a bread maker or baker or patient cooking person. I can do dinners and salads and stove top things with wild, delicious, abandon, but when it comes to baked goods I never have the ingredients on hand and know I’ll screw it up anyway. BUT, WAFFLES. On a recent cross-country trip my husband made himself a waffle for the road each morning as we loaded up the car and he has missed them since. As today is his birthday, I had a mission.

I didn’t use anything fancier than the regular grocery store fare and these were outrageously good. The one thing I made sure to do was use my meat thermometer to test the water temperature so that I didn’t screw up the yeast. And then I set the timer for 15 minutes and didn’t touch the bowl until it beeped. I glopped in everything at once (impatient!) and whisked away, covered with Saran Wrap, and said a little blessing to the bowl which I left on the counter overnight. #nofear This morning I added the eggs and baking soda and fired up the irons.

(Conveniently we have a dear friend who cooks for a living, so I was able to borrow TWO waffle makers to tandem cook!) I was nervous because these were Belgian waffle, flip style and I’d read mixed reviews about the thin batter working correctly. I just filled the grates to the brim, using a full cup of batter for each, and made 6 of the most delicious, flakey, eggy, magical, crunchy, buttery, PERFECT waffles of my life. Happy birthday to my husband, and a very happy breakfast to me!

We could only eat two each so I’ve wrapped the 2 leftover in parchment paper and put them in the freezer to be re-warmed tomorrow. You won’t regret it. Just finished eating these for brunch. They were PERFECT! Thank you to others for leaving comments about how they worked in your waffle maker.

I was worried because my waffle maker is Belgian style. The batter is thin, for sure, so I filled them to the top, flipped and cooked for four minutes.

I got five waffles out of my batch, plus a little extra batter. The Belgian style is so big that one per person is plenty. Confession: I made two batches because I was worried I killed the yeast in my first batch. Deb is right when she says the yeast may foam “ever so slightly.” So slightly! So I ended up with lots of extra waffles, which are now in the freezer waiting to brighten a weekday morning. This is now our new go-to waffle recipe. Oh MAN these were good.

And so easy, why have I never tried them before? I have a cheapo toastmaster Belgian maker and it worked just fine, I did the “flip” that someone suggested in the comments. I used 1/2 cup wheat flour and just realized I skipped the water, so mine might have been just a little bit thicker.

One tip re: yeast mentioned by others: Remember that you use less if you have instant yeast (I think it’s 2/3 by volume?) instead of Active Dry. I used a little over a teaspoon. And, with instant yeast, you can just mix it in with the dry ingredients and you don’t have to proof it. Since it’s summer here I just threw everything in cold (except the melted butter) and woke up to a lovely bubbling batter. I might have to try this with sourdough starter too!

Instant family favorite! Though confession, I modified the recipe. Instead of using whole eggs and baking soda, I added the yolks and whipped and folded the egg whites into the batter, skipping the soda all together. I did make them in our Belgian waffle maker (set to the highest heat setting), and it was excellent – light, crispy, airy waffles, but still with plenty of body. Did note that the lifespan on the crisp is short unless you keep them in a warm oven.

But the overnight flavor is amazing, and it was love at first bite. This is my go-to waffle recipe, and it is always a crowd pleaser. It’s awesome as-is, but if you’ve gone and fallen in love with a vegan, subbing flax eggs (1 tbsp ground:3 tbsp water), soy milk, and coconut or canola oil for the eggs, milk, and butter works awesomely. They crisp up wonderfully, and are light and airy and delicious. My husband (the vegan) has never had a comparably delicious waffle, and neither have I. We make a double batch every time and freeze half for later!

Any non-vegans in your party will be none the wiser. If you DO go the flax egg route, I strongly suggest adding them in the night before, and not with the baking soda. It will thicken up your batter nicely, and make it easier to cook up the next morning. Deb–I doubt you remember me, but I went to your book signing at Sixth & I in D.C. Last week, and enjoyed it so much! These are the lightest, crispiest waffles I’ve ever had and have become my go-to recipe. The ingredients are similar to those for the King Arthur waffles with the exception of water in this recipe which I was surprised to find makes all the difference and makes the waffles super light with a shatteringly crisp surface.

I usually stick to AP flour, but today made this with WW flour (for double batch 300g WW and AP 200g)— it was still good but lacked the structure and sustained crispness of the full AP recipe. Perhaps I will try next time with less WW. The waffles also freeze wonderfully, which is great for a quick breakfast during the week.