Raised Waffles Food

RAISED WAFFLES

Steps:

• Use a rather large mixing bowl - the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

OVERNIGHT BELGIAN WAFFLES

Steps:

• The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
• The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
• Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
• Make-Ahead Plan
• Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.

RAISED WAFFLES

Steps:

• The night before or at least 4 hours before you plan to serve the waffles, proof the yeast in the water for 10 minutes; add the milk, butter, salt and sugar; stir in flour and beat for 1 minute; cover and set aside at room temperature.
• When ready to make waffles, beat in eggs and baking soda; bake in waffle iron and serve.

YEAST-RAISED WAFFLES

Steps:

• Blend milk and yeast. Let sit 3 minutes. Beat eggs with sugar, salt and vanilla.
• Put flour in large bowl; make well in center. Pour milk mixture in center; add egg mixture and crème fraîche. Whisk liquid ingredients together; gradually incorporate flour. Add butter; whisk until batter is smooth. Stir in kirsch. Cover bowl. Let batter rise at room temperature 90 minutes.
• Heat waffle iron. Spread batter across grids. Bake 2 minutes, turn and bake until golden. Cool to room temperature.
• Dust waffles with sugar. Run under broiler till sugar caramelizes. Serve, cooled.

WILLIAMS-SONOMA RAISED (YEASTED) WAFFLES

Steps:

• In a large bowl, dissolve yeast and granulated sugar in warm water and let stand until foamy, about 5 minutes.
• In a saucepan over low heat, combine the milk and butter and heat to lukewarm (about 115 F/46 C).
• In a small bowl, whisk together flour, brown sugar, and salt.
• Stir warm milk mixture into the dissolved yeast. Add flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.
• To cook waffles, preheat waffle iron for 5 minutes, then brush with oil. Stirr egg and baking soda into the chilled batter until blended. Following manufacturer's directions, ladle batter for 1 waffle into the center of the waffle iron (usually 1/2 cup). Spread with a small spatula to fill any holes. Close waffle iron and cook until steam stops escaping from the sides and top opens easily, or according to manufacturer's directions, 4-5 minutes. The waffle shoudl be browned and crisp.
• Repeat with remaining oil and batter. Transfer waffles to warmed patter and serve at once with desired toppings.

YEAST RAISED WAFFLES

Steps:

• In a large mixer bowl, dissolve yeast in warm water.
• Add remaining ingredients; beat until smooth.
• Cover; let rise in warm place 1 1/2 hours.
• Stir down batter.
• Cover again; refrigerate 8- 12 hours.
• Stir down batter.
• Pour from cup or pitcher onto center of hot waffle iron.
• Do not overfill iron.
• Bake about 5 minutes or until steam stops.
• Variation: Pecan Waffles.
• For each waffle, sprinkle 1/4 cup chopped pecans on heated waffle grids.
• Close iron; heat about 3 minutes or until nuts are golden brown.
• Pour batter over nuts and bake as directed above.
• Good served with[recipe=41253]Cinnamon Honey Butter 41253[/recipe].

CUTMAN'S FAVORITE RAISED YEAST WAFFLES

Steps:

• Combine yeast, sugar, and warm water in a large mixing bowl.
• Let sit for about 10 minutes, so yeast can proof.
• Add milk, butter, salt, butter flavoring, vanilla flavoring, and flour to the yeast mixture and beat until smooth.
• Cover the bowl with Saran plastic wrap and let stand overnight, or at least 6 hours at ROOM TEMPERATURE.
• The next morning, add the eggs and baking soda.
• * note: batter will be thinner than regular waffle batter.
• Place in lightly oiled waffle iron, bake until desired doneness.
• Enjoy
• * note: The batter will keep for a few days in the refrigerator.