Yeast-Raised Waffles - Dinner With Julie

Yeast-Raised Waffles


March 23, 2008

  • Makes: Makes 6-8 big Belgian-style waffles (I have a machine that makes deep, round waffles).


1/2 cup warm water

2 tsp. (or 1 pkg.) active dry yeast

2 cups warmed milk (regular or soy)

1/4 cup melted butter, non-hydrogenated margarine or canola oil

2 cups all-purpose flour (or a combination of all-purpose and whole wheat - I usually use half and half, then add some ground flax seed too)

1 tsp. sugar

1 tsp. salt

2 eggs

1/4 tsp. baking soda


1In a large bowl, stir together the water and yeast - let it sit for a few minutes to make sure it's active. If it doesn't get foamy, toss it out. Stir in the milk, butter, flour, sugar and salt and whisk to get rid of any lumps. Cover with plastic wrap and let it sit on the counter overnight (at room temp).

2Just before you make your waffles, stir in the eggs and baking soda. The batter will be quite thin. Heat up your waffle iron (spray it first) and cook your waffles the way you normally do, using as much batter as the manufacturer suggests or you deem appropriate. (I use about a ladleful per waffle.)