Cookbook author and food columnist Marion Cunningham included a recipe for Raised Waffles in her 1987 cookbook The Breakfast Book (Knopf). Very quickly, the recipe spread like culinary wildfire. Back then, there wasn’t a Food Network filled with celebrity chefs sharing recipes, and the Internet was in its toddler years as far as consumer use goes, so why did the recipe spread so far? That’s simple: It’s great.
Cunningham’s recipe uses dry yeast, which is often sold as “active dry yeast.” It’s different from instant yeast (often sold as “rapid rise”), so be careful not to confuse the two. (The packaging often looks similar). Here's a version with walnuts—serve the waffles with a warm fruity compote and a dollop of creme fraiche.