(Photo: Stephen Osman, Los Angeles Times)
Russ Parsons is the food editor for the Los Angeles Times.
Yeast-raised
waffles
Makes
16 waffles
Adapted
from Marion Cunningham's recipe in "Modern California Cooking"
1
package active dry yeast
2
cups milk
1/2
cup (1 stick) butter, melted
1 tsp
salt
1 tsp
sugar
2
cups flour
2
eggs
1/4 tsp
baking soda
1. Place one-half cup warm water in a large mixing bowl (the batter will double in volume) and sprinkle in the yeast. When dissolved, stir in the milk, butter, salt, sugar, flour and eggs and beat until smooth and blended. Cover the bowl with plastic wrap and refrigerate overnight.
2. Just before cooking the waffles, beat in the baking soda. The batter will deflate and become about as thin as soft yogurt. Cook the waffles according to the manufacturer's instructions for your waffle maker.