Fannie Farmer’s Classic Yeast-Raised Waffles
Shared by: Dad
Visibility: Public
Family Group: Simenson — Archive, Family Favorite
Original Recipe From: Fannie Farmer
This is the one waffle recipe to stick with. Tried-and-true for generations of home cooks. Old standard as it’s timeless. It’s a treasure that’s worth discovering and reimagining, over and over. There is nothing like what most waffle irons produce, browning the pancake batter into some monotonous lattice cake.
Course: Breakfast
Cuisine / Heritage: American
Ingredients
- 1/2 cup warm water
- 1 package dry yeast
- 2 cups warm milk
- 1/2 cup melted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 2 eggs
- 1/4 teaspoon baking soda
Instructions
- Sprinkle 1 package of dry yeast over a half cup of warm water in a large bowl and wait for it to dissolve.
- Meanwhile melt a stick of butter, add 2 cups of milk and allow it to just gently warm up. Add it to the yeast mixture.
- Mix a teaspoon each of salt and sugar into 2 cups of flour. Add this to the liquid and beat until smooth.
- Cover the bowl and let it stand overnight at room temperature.
- In the morning beat in 2 eggs and a quarter teaspoon of baking soda, stirring well. Cook on a very hot waffle iron until crisp on each side.
- This makes about 8 waffles, and will keep for a few days in the refrigerator.
Notes
Stick to tried and true. If you have been to our house for breakfast there is a good chance I made these!
Recipe Story
It started with a Christmas present. A Waring Double Belgian Waffle Maker. I tried multiple recipes and we enjoyed most of them. That is until Susan sent me looking for the Fannie Farmer recipe. A simple web search gave me multiple results.
I have tried multiple modifications but keep going back to the original.
Source
Original Recipe From: Fannie Farmer
website