I had someone bring me these waffles when I had Payton. They are hands down the best waffles you will ever taste. We love to eat them on Sunday mornings when it is General Conference.
Overnight Yeast Waffles
1 (1/4 oz) pkg active dry yeast
1/2 C warm water (110-115 degrees)
1 tsp sugar
2 C warm milk (110-115 degrees)
1/2 C butter, melted
2 eggs, slightly beaten
2 C all-purpose flour
1 tsp salt
In a LARGE mixing bowl, dissolve yeast in warm water and sugar; let stand for 5 min. Add the milk, butter, and eggs; mix well. Combine flour and salt; stir into milk mixture. Cool and refrigerate overnight.
Stir batter. For each waffle, pour by 1/4 cupfuls into heated waffle iron; bake according to manufacturer's directions until golden brown. Yield: 10 servings
Overnight Yeast Waffles
1 (1/4 oz) pkg active dry yeast
1/2 C warm water (110-115 degrees)
1 tsp sugar
2 C warm milk (110-115 degrees)
1/2 C butter, melted
2 eggs, slightly beaten
2 C all-purpose flour
1 tsp salt
In a LARGE mixing bowl, dissolve yeast in warm water and sugar; let stand for 5 min. Add the milk, butter, and eggs; mix well. Combine flour and salt; stir into milk mixture. Cool and refrigerate overnight.
Stir batter. For each waffle, pour by 1/4 cupfuls into heated waffle iron; bake according to manufacturer's directions until golden brown. Yield: 10 servings
these sound so good! i can't wait to try. seems like kind of a weird thing to bring for a meal....better than taco soup every night, however :)
ReplyDeleteI'm excited to try these and the syrup too, Veege.
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ReplyDeleteTried them. Extra dreamy! Thanks for sharing the recipes.
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