Yeasted Waffles
03.6.2011 
I was never one who really enjoyed waffles. Whenever they were on the menu, I'd complain (loudly) and begrudgingly stomach one. I could stand them if need be, but I didn't really like them. They were always too thick, too chewy, too soggy, or too thin. They never were just the right combination of these characteristics. Perhaps this makes me a waffle snob.
I used to eat waffles covered with a thick spread of peanut butter and jelly. I quickly learned that waffles are not a substitute for bread. However, I'll hesitantly admit that I don't really mind toaster waffles that much (I know, I know). But seriously, who are they (and I) trying to kid? They are nothing like real waffles.
Perhaps I am not a waffle snob after all.
Lately, I've noticed yeasted waffles being touted as the "best waffle ever" throughout the internet. This makes me wonder—could it be true? Today I decided to put them to the test. If I couldn't like the "best waffle ever", then there is no hope that I could ever enjoy them.
Luckily for all of us, these really are the best waffles ever. I ate four. Yes, four. Call me converted.
I know the word "yeast" can scare off a few of you, but these are an absolute cinch to make and you couldn't mess them up unless you really, really tried. Scout's honor. Simply throw a few ingredients into a bowl, allow it to sit overnight, and in the morning you'll have perfect waffles.
Perfect waffles.
I just wanted to point that out again.
These yeasted waffles are really something special. The outside is crisp and crunchy while the inside stays moist and tender. They are not too thick or thin and never soggy (unless you drown them in too much syrup). Make these because they are delicious and easy. Make these because you've also been curious about the best waffle ever. Make these because you'll never look back.
Perfect waffles.
It needed to be said one more time.
Yeasted Waffles
Adapted heavily from La Cerise
Yields 6 servings (about 16-20 waffles)
1 1/2 teaspoons active dry yeast
2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
2 cups milk, barely warmed
5 tablespoons butter, melted and cooled
1 teaspoon vanilla
2 eggs
1/2 teaspoon baking soda
The night before, whisk together the yeast, flour, sugar, and salt. Mix in the milk, butter, and vanilla. Cover tightly with plastic wrap and allow to sit overnight at room temperature.
In the morning, the dough will have bubbled and risen slightly. Mix in the eggs and baking soda.
Make the waffles according to your waffle iron's manufacturer's instructions. Cook waffles until they are golden brown (it's okay to peek). The different shades of brown will give you varied textures: lightly golden will yield a moist and tender waffle, darker will yield a very crunchy waffle.
waffle in bread/yeast, breakfast/brunch
Reader Comments (9)
pss. I miss the little heart on top of your logo : (
I'll give these a shot.
I enjoyed reading your "about" section. The way you described what you enjoyed in physics reminded me of what I like about pastry: the magic of things transforming in the oven!
Have you heard of Joanne Chang? She is a Harvard math graduate who runs several bakeries in Boston (http://flourbakery.com/), and who published a cookbook called Flour. Sounds like you two have something in common!
Jennifer-- Hmmm, savory waffles. I have yet to play around with rye or buckwheat flour (they are find to hard in my city), but I'll keep a closer eye out for them. Savory waffles typically involve a standard waffle with savory toppings. There are a few good recipes out there for buckwheat/cornmeal waffles and I imagine that would be amazing topped with a few sauteed veggies... I think a good suggestion for you would be to take the main course of your meal and place it on top of the waffle. Using heartier flours will bring out a more savory flavor.