OVERNIGHT YEAST BELGIAN WAFFLES
INGREDIENTS:
1 cup all-purpose flour (White
Lily)
1 cup cake flour (Swans Down) brand
1/2 cup warm water
1 package Active Dry Yeast (2 1/4 teaspoons) .4 oz.
Fleischmann's brand
2 cups warm milk
1/2 cup melted
butter
1 teaspoon
Morton table salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground cloves
1 teaspoon sugar
2 large eggs
1/4 teaspoon baking soda
Add 1/2 cup warm water to a large non-reactive mixing bowl and sprinkle in yeast.
Let stand to dissolve for 5 minutes. Meanwhile, sift together flour,
salt, cinnamon, ground cloves and sugar into a mixing bowl. Add the
milk, butter and flour mixture (dry items) to the yeast mixture and beat until
smooth and blended. Use a rotary beater if desired to get rid of any
lumps. Cover the bowl with plastic wrap and let stand overnight at
room temperature. Just before cooking the waffles, beat in the eggs,
add the baking soda, and stir until well mixed. The batter will be
very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle
iron. Bake the waffles until they are golden and crisp. This
batter will keep well for several days in the refrigerator.
YIELD: 6 waffles 7 inch in diameter
Adapted, only in language, from
Marion Cunningham’s Breakfast Book, where it was adapted from an old
Fanny Farmer Cookbook circa 1896.
NOTES: Many are concerned about leaving the mixture out
overnight at room temperature instead of in the refrigerator but it is safe.
Those that have tried it both ways will tell you the mixture left out
overnight to ferment is far superior to the mixture left in the
refrigerator. I will definitely try this recipe and critique it myself
and post the results.
Web published by Bill aka Mickey Porter 07-15-13.
