Week 2 - Weekend Waffles, much more successful than the cupcakes

Russ Parsons published this article in the Los Angeles Times about waffles. Something in text that tagged these "life altering" naturally it caught my eye. Of course I'd give a receipe a try that might change my life, I've gone into receipes with much lower expectations.....

These waffles require a fair amount of planning, first of all you need to have yeast on hand and you need to start the receipe the night before. Maybe they should be called "Weekend Waffles." I know from experince that Eggos are the go to "Weeknight-I'm-too-pooped-to-cook Waffle."

The prep was minimal, just a little planning, light and airy, very buttery. Scale of 1-10, I'd give these a 8. And the bonus, they reheat nicely later on in the week, just pop them in the toaster for reheating.

Raised Waffles

Ingredients

1/2 cup warm water
1 package active dry yeast
2 cups milk, warmed
1/2 cup (1 stick) butter, melted
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
2 eggs
1/4 tsp. baking soda

In a large mixing bowl (the batter will double its original volume) Put the water in the mixing bowl and sprinkle in the yeast. Let stand for 5 minutes to bloom. Add milk, melted butter, salt, sugar and flour to the yeast mixture and mix until smooth and well blended. Cover the bowl with plastic wrap and let stand overnight at room temperature.

Just before cooking the waffles, beat in eggs and baking soda, stir until well mixed. The batter will be very thin. Pour 1/2 to 3/4 cup batter into a very hot waffle iron for the first waffle, bake until golden and crisp. Batter can be stored for several days. Makes 8 waffles.