Recipe: Famous Raised Waffles for Lynne-Mission Viejo, CA

Hi Lynne :-) Is this the recipe you are looking for? It is from The Orlando Sentinel.

Make-Ahead Waffles For Christmas
The Best of Heather McPherson
Compiled by Tribune Interactive

"When our friend Julie Realon shares a recipe, we head straight to the kitchen. If you try her favorite Christmas morning waffles, you'll understand.

We first came across these waffles in Breakfast All Day by Edon Waycott (William Morrow). Then we spied the same recipe in Shirley Corriher's CookWise (William Morrow). Corriher credited the recipe to Marion Cunningham's The Breakfast Book (Alfred A. Knopf). And Cunningham reprinted the waffles from the original Fanny Farmer Cookbook, which she revised in 1984. In each case, the author said that this was her favorite waffle recipe.

We knew it had to be truly special for all these talented cooks, our friend included, to rave so. Our Christmas breakfast dilemma was solved. Don't let the yeast scare you. Just stir together the ingredients up to two days ahead, let stand on the counter overnight, then refrigerate and wait for Christmas morning. Then, as folks wander down to the kitchen, the waffles are ready for the iron. The remaining batter goes back in the refrigerator for the late risers.

These light and fluffy, melt-in-your-mouth waffles are probably unlike any you've tasted. Like the lightest of yeast rolls, they disappear if you hold them on your tongue. Simple brown-and-serve sausage links and grapefruit halves round out the menu. With just 10 minutes of preparation, you'll be famous in your family for serving waffles made with this treasured recipe."

FAMOUS RAISED WAFFLES
Yield: 8 servings

1/2 cup warm (not hot) tap water
1 (1/4-ounce) package active dry yeast (2-1/4 teaspoons)
2 cups whole milk
1/2 cup (1 stick) unsalted butter
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking powder
Maple syrup to taste

1. At least 8 hours before serving (and up to 21/2 days ahead), pour the water into a 2-quart mixing bowl and sprinkle the yeast over the water. Let it stand 5 minutes. Meanwhile, pour the milk into a 2-cup glass measure and microwave, uncovered, at high, for 2 minutes (until it reaches about 100F). Melt the butter in the microwave (about 45 seconds at high).

2. Whisk in the milk, butter, salt, sugar and flour until lumps disappear. Cover the bowl with plastic wrap and leave it at room temperature overnight, or at least for 8 hours.

3. Whisk the eggs and baking powder into the batter. It will be very thin. Cover bowl with plastic wrap and refrigerate until ready to make waffles. (The completed batter will keep, covered, for 2 days in the refrigerator.)

4. To serve, heat waffle iron. Stir the batter if necessary. Pour about 1/2 to 2/3 of a cup of batter onto the hot waffle iron and cook until golden and crisp. (The waffle will be done when steam has just stopped escaping.) Serve at once, topping each waffle with 1 tablespoon of syrup or more, to taste.

Recipe note: This batter is very thin and doesn't work in a Belgian waffle iron. Use an iron that makes traditional (thin) waffles for best results.

Nutrition information per serving Calories 329

Fat 15 g
Carbohydrate 41 g
Cholesterol 92 mg
Sodium 356 mg
Protein 7 g

Copyright 2004, Orlando Sentinel