Joel's Yeast-Raised Waffles

May  1, 2012
1 Ratings
  • Serves 3 or 4
Author Notes

Growing up on a small farm in Washington State, Saturday was a work day, spent selling our produce at the Farmer's Market in the spring, summer and fall. Sunday, on the other hand, was a lazy day, a day to kick back, relax, listen to the CBC, and gorge ourselves on berries and cream and yeast waffles that my father cooked using a special, old-fangled waffle iron designed to fit over the fire box of our wood burning cook stove. The cream was heavy and flavored only with vanilla, the fruit whatever was in season--strawberries, raspberries, and the odd tayberry, loganberry or wild blackberry.

Now that I live in big bad Brooklyn, 3000 miles away from my little island home, I make these fluffy golden waffles on an electric iron scavenged from my boyfriend's father's basement. Not quite as good as when my Dad makes them--and I think they could do with just a touch of woodsmoke for flavoring--but pretty dang tasty nonetheless!
Little Banana

What You'll Need
  • 1/2 cup lukewarm water
  • 1 tablespoon active dry yeast
  • 2 cups lukewarm milk
  • 1/4 cup melted butter or oil
  • 1/8 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups whole wheat pastry flour
  • 2 eggs, lightly beaten
  1. Hint: If you don't have whole wheat pastry flour, you can use all purpose flour. Maybe use just a little more and be very careful not to over-beat it.
  2. Instructions from my Dad: "Place water and yeast in large bowl and let stand 5 min. Add milk, butter or oil, salt and sugar. Beat in flour and eggs, do not over-beat. Batter will be thin. Set in a warm place until it just begins to rise, about 15 min. Cook in a preheated, oiled waffle iron.
  3. "The waffle iron temperature is very important. Too cool and it will stick. Too hot and it will burn and stick. The batter should sizzle nicely and begin to bubble as soon as it hits the iron. A little butter works well to oil the iron.
  4. "Good luck. I haven't made these for a while. I'm getting hungry just thinking about them." Me too!

See what other Food52ers are saying.

  • Adelucchi
  • daveb
  • Blixie

3 Reviews

daveb December 11, 2016
Changed the recipe to an overnight raise-adding the eggs just before making waffles. Used buttermilk and added cinnamon & nutmeg to the flour. Batter was thicker than normal waffle batter but baked up well
Adelucchi March 15, 2015
The Brown Sugar Kitchen in Oakland CA serves a yeast waffle that's amazing!
Will try this and let you know how they turn out.
Blixie October 7, 2012
Made these for a small brunch gathering this morning. I know, it's an entertaining mistake; I tried a recipe for the first time for guests. They performed to rave reviews! With my waffle maker, these turned out super light, crispy on the outside, and almost creamy in the middle. I increased the recipe 1 1/2 x. I had batter left over after making enough to go around, and made the rest after our friends went home. The later batch was even better! Next time, I'll let these sit an hour or so for increased deliciousness.