The original recipe itself was from cookography.com and is one of the best yeasted waffle recipes I’ve tried so far. It requires overnight rising but it’s worth it for the crispness of the crust and a satisfying consistency. There are no steps the morning of like some yeast recipes; just heat up the iron. The instructions are reproduced below for posterity and will be added to the recipe page soon along with a more detailed review.

Overnight Yeast Waffles

Ingredients:
1 3/4 cups milk
1/4 cup water
1/4 cup butter, melted and cooled
3 eggs
1 tsp salt
2 tbs sugar
2 2/3 cups all purpose flour
1 tsp yeast (active dry or instant)

Directions:
1. Combine flour, yeast, sugar and salt in a large bowl, mix to combine.
2. In a separate bowl, beat eggs and then stir in the milk, water and butter.
3. Add the liquid ingredients to the dry ingredients. Mix, by hand or with a mixer, until well combined.
4. Cover and refrigerate overnight.
5. Remove in the morning. Allow the batter to warm to room temperature if possible.
6. To make waffles, pour the batter into a pre-heated waffle iron.
7. Serve with butter and maple syrup.

“While most people think about using a waffle iron on a leisurely day (such as Sunday) for fresh waffles with syrup and maybe even fresh berries, the fact is that waffles can actually be quite a diverse food for any day of the week. For instance, try any of your favorite creamed chicken or beef dishes over a whole grain waffle for an absolute treat and change-of-pace supper. Top a corn waffle with chili for a delicious meal-in-minutes. Any dish which would normally be served over rice or noodles may be served with waffles – imagine beef Stroganoff over a whole wheat waffle or a Welsh rarebit served with a ham or meat waffle! We enjoy whole grain waffles with turkey soup. You can even use waffles in place of bread when making your favorite sandwiches” (German 1).

This excerpt comes from a recipe book by Donna Rathmell German called “The New Book of Waffles and Pizzelles.” I received this particular volume over Father’s Day weekend earlier this year while attending a birthday party for one of my first cousins once removed. The book contains 90 different waffle recipes, every one starting with the same sentence: “Beat egg white in a small bowl until stiff and set aside.” In addition to that, all the recipes seem to call for relatively large amount of butter. In the past however, I’ve found that too much butter can hinder proper rising and that egg-separation can often have detrimental effects on texture. For these reasons I’ve been disinclined to try any of Miss German’s recipes, however I do recommend reading the first two chapters as well as the short treatment of yeasted waffles on page 97 if you ever get a chance. I’ll reproduce important sections throughout this blog as necessary.