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Author Notes: Just like the recent recipe posted by Merrill for Cream Biscuits, this one originates with the incomparable Marion Cunningham, who edited The Fanny Farmer Cookbook and wrote The Breakfast Book. It's the breakfast I always make on Christmas morning because most of the work is done the night before, and all ages love it. These waffles are delicious served with bacon, but I accompany them with small links of savory breakfast sausage. Real maple syrup is a must. I prefer these waffles made in a Belgian waffler, but they can be made in a conventional waffle iron. - Victoria Carr
Makes about 8 waffles
The Night Before
- 1/2 cup warm water (I use tap water)
- 1 packet dry yeast (in case you have bulk yeast, this is 1/4 ounce or 7 grams)
- 2 cups milk, warmed
- 1/2 cup butter, melted
- 1 teaspoon salt (I use Diamond Crystal Kosher Salt)
- 1 tablespoon sugar
- The batter will double its original volume so use a mixing bowl that will accommodate its doubling.
- Put the warm (not hot) water in the bowl. Sprinkle the yeast over the water, and let stand for 5 minutes to dissolve.
- Add the warmed (not hot) milk, melted butter, salt, sugar, and flour to the yeast/water mixture, and beat with a whisk until smooth and blended. (I heat the milk and melt the butter - not at the same time - in the microwave.)
- Cover the bowl with plastic wrap, and let stand overnight at room temperature.
- Remove the eggs from the refrigerator in enough time to be room temperature before proceeding with the recipe. I take them out before I go to bed on Christmas Eve because Christmas morning is usually an early affair in my house. I also put the box of baking soda out on the counter so I don't forget to add it in the confusion of Christmas morning.
Right Before Making
- 2 cups all-purpose flour
- 2 large eggs
- 1/4 teaspoon baking soda
- Warm maple syrup for serving
- Just before cooking the waffles, beat in the eggs. Add the baking soda, and stir until well-mixed.
- Heat the waffle iron according to its directions. I put the batter in a Pyrex cup with a spout so it's easy to pour into the waffle iron. The amount of batter you will use depends on the size of your waffle iron; mine makes 4 waffles at a time and easily takes 1/2 cup of batter. You want to make full waffles, but the batter will spread when you close the top of the waffle iron, and you don't want it coming out the sides. You will get the hang of this once you make this recipe.
- Bake the waffles until they are golden and crisp. Top with hot maple syrup. They don't need any additional butter as they are rich enough.
- I serve them as they come out of the waffle iron to the person next in line!
- This recipe was entered in the contest for Your Best Holiday Breakfast
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