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

[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.

[JKompelien]

Made these waffles for my co-workers here at the jail... they LOVED them. The batter looked awful and sticky but made the BEST waffles anyone has ever eaten. Thank You from all of us at the YMC Jail!