These were much better and they were crisper. Well, that was the last time that I’ll be using the old recipe. I have a recipe that I usually make and decided to try this one instead. Decided to give it a shot and it was super worth it, these will definitely be a permanent dish in my kitchen! Wasn't sure if I would like the sourdoughy taste the yeast gives them, but it's pleasant addition to waffles in my opinion. Had the craving for waffles the other day and this popped up.

I didn’t have instant yeast, used active dry and they were perfect. Very crispy on the outside, fluffy inside and great taste. Wow, was he right! I did the overnight ones and they were the best we’ve ever had. Any baking yeast will work.Īfter reading the authors quest for crispy waffles, I knew I had to try this. Just cover and let it sit on the counter overnight, stir in the lightly beaten eggs and 1/3 tsp baking soda right before cooking. Yeast raised waffles are the best! It is not necessary to refrigerate the batter if you do not add the eggs until ready to cook it. This recipe for yeast raised waffles is almost identical to one I have used for many years. I had never thought about fermenting waflle batter overnight even though I do that when baking bread, but it was totally worth it. This is the only waffle recipe I'll use from now on. Love that scent of maple, too! In my basic Oster waffle maker with the dial set ~2/3 of the way up, they took 4 min each. The texture was wonderful - crispy on the outside and like a cloud inside - and the flavor was excellent. My entire family commented at brunch today how good they were, and how much better than the last batch of waffles I had made (from a mix). Wow! These waffles really are that good, possibly the best I've ever had and definitely the best I've ever made. also 3/4 cup of butter is an appalling amount of fat. And, while the edges were crispy, once you pour on syrup, it doesn’t matter if they are crisp. I gave it a scant hour and found the resulting waffles, while tender, a little dense. I might, if I make them again, proof the batter overnight. These were super easy to make and made enough to freeze for future Sunday breakfasts. It may sound strange, but these are delicious with a nice steak or a hamburger - anything made with BEEF. Dense, rubbery, not crispy nor fluffy inside, the maple syrup tasted burnt, and just didn’t taste good. I substituted buttermilk based on responses on their site, proofed overnight in the fridge, and we won’t be making these again. Had high hopes for these though when I discovered it’s a King Arthur Flour recipe, I grew concerned as I never have luck with their recipes. Placing the batter in a proofing drawer for half an hour replaced the need for baking powder to get a quicker rise. I whisked the wet ingredients together before adding them to the dry ingredients and whisking to combine. On a side note, I did not combine all the ingredients together the way the recipe suggests. It's nice to prepare the waffle batter the night before rather than in the morning along with eggs and bacon. I don't know if this will outright replace my other basic waffle recipe which is also very good, but it will certainly go in the rotation.

Maybe they shouldn't have substituted buttermilk? Maybe they used active dry yeast instead of instant yeast? For me, these waffles came out crisp and light, with a pleasant yeasty taste that reminded me of beer. I'm not sure what went wrong with the reviewer who said these were dense and rubbery. I wonder how they would be with wholemeal flour in a sourdough culture. Whew, at 71g of carbs per waffle that would put my blood glucose into orbit. Peggy please note the recipe didn’t call for 3/4 CUP of butter…that was 6 TBSP, or 3/4 of a STICK of butter. This will now be my go-to recipe for waffles.

I followed the recipe and only changed the amount of maple syrup, used one tablespoon syrup and 1 tablespoon of honey. Just made these for the first time and the were absolutely wonderful. I followed the recipe perfectly but the end result was too dense, less fluffy and for lack of a better word, less waffle like then my normal recipe.

Belgian waffle recipe