*Raised Waffles*
In a large mixing bowl mix
1/2 c. water
and 1 T. yeast.
While the yeast is dissolving, melt
1 stick butter in
2 c. milk.
Let cool until comfortable to touch, so you don't kill the yeast.
When cool, add milk and butter mixture to yeast, along with:
1 t. salt
1 t. sugar
2 c. whole wheat flour
and use a rotary beater to smooth the lumps out.
Cover tightly with plastic wrap and let sit on the counter overnight.
In the morning, mix in
2 eggs
and 1/4 t. baking soda.
If you have to keep them warm for a few minutes before serving, slide waffles directly onto the oven rack with the oven turned on as low as possible. They'll stay crisp that way. Under no circumstances should you stack them or cover them on a platter!
In a large mixing bowl mix
1/2 c. water
and 1 T. yeast.
While the yeast is dissolving, melt
1 stick butter in
2 c. milk.
Let cool until comfortable to touch, so you don't kill the yeast.
When cool, add milk and butter mixture to yeast, along with:
1 t. salt
1 t. sugar
2 c. whole wheat flour
and use a rotary beater to smooth the lumps out.
Cover tightly with plastic wrap and let sit on the counter overnight.
In the morning, mix in
2 eggs
and 1/4 t. baking soda.
If you have to keep them warm for a few minutes before serving, slide waffles directly onto the oven rack with the oven turned on as low as possible. They'll stay crisp that way. Under no circumstances should you stack them or cover them on a platter!
Recipe originally found at Pleasant View Schoolhouse
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