Yeast Waffles

Leslie in Texas's Note:

Wonderful waffles! The batter improves each day and will keep up to a week (if it lasts that long!) refrigerated. I usually mix the batter at least two days before I plan to use it. I originally got this recipe from the aunt of a dear friend over 15 years ago. They're yummy topped with sliced strawberries, blueberries, and whipped cream! Prep time does not include overnight chill time.

• Total Time: 22 mins
• Prep Time: 15 mins
• Cook Time: 7 mins

Ingredients:

Yield: 20 waffles

• 2 eggs, slightly beaten
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup vegetable oil
• 2 cups warm milk
• 1 (1/4 ounce) package yeast, dissolved in
• 1/4 cup water
• 3 1/4 cups flour

Directions:

1. Mix eggs, salt, sugar and oil in a large bowl.
2. Heat milk to lukewarm.
3. Sift flour into bowl and add warm milk and yeast dissolved in water; mix well.
4. Cover and refrigerate overnight.
5. Heat waffle maker according to instructions and make waffles.
6. One cup batter makes four waffles.

Reviews

[BeachGirl]

Delicious, light, golden-brown waffles. DH awarded them one of his few 5-star ratings. I followed the recipe exactly, but ended up adding about 1/4 cup more liquid. Very easy to mix and store. Although I usually prefer pancakes, these were extremely good. NOTE: The batter expands (rises) quite a bit when refrigerated, so mix and store in large container.

[Avoda]

My family just didn't care for these. The taste was okay, but the texture wasn't to their liking.

[Darling76]

These were way too yeasty for my tastes. I felt like the flavor was way too overwhelming. On a positive note they are the only waffles I have made that turned out crispy so that saved them from only 2 stars, but I just didn't like them.