Marion Cunningham's Waffles
Recipe Note: Easy, but needs to sit overnight
from The Fannie Farmer Cookbook, serves 8-12 depending on waffle iron size
1/2 cup warm water
1 package dry yeast
2 cups warm milk
1/2 cup melted butter (then slightly cooled)
1 tsp salt
1 tsp sugar
2 cups flour
1/4 tsp baking soda
In a large mixing bowl add the warm water and the yeast, let sit for 5 minutes to let the yeast dissolve. Then add the milk, butter, salt, sugar, and flour--combine with a whisk until smooth. Cover the bowl with a towel or plastic wrap and let sit overnight. (It doubles in size). When you are ready to make the waffles the next morning add the eggs and the baking soda (the batter will be thinner than you expect). When your waffle iron in hot, add the enough batter so that it fills the iron 3/4 of the way. Cook until golden and crisp. (Always do a tester waffle--to check on size and the temperature of the iron).
Serve with butter, fresh fruit, and a touch of syrup.
To make toaster waffles, let waffles cool on a cooling rack and then place in a ziplock bag in the freezer. Remove waffles when desired and toast.