Raised Walnut Waffles
- Yield 8 servings
- Prep 15 mins
- Cook 20 mins
Crunchy walnuts are a yummy toss-in for hot leavened waffles.
- 1/2 cup warm water
- 1 package dry yeast
- 2 cups warm milk
- 1/2 cup melted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 2 whole eggs
- 1/2 cup finely chopped California walnuts
- 1/4 teaspoon baking soda
Use a rather large mixing bowl, as the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast.
Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar and flour to the yeast mixture and beat until smooth and blended. (Or use a hand rotary beater to get rid of the lumps.) Cover the bowl with a plastic wrap and let stand overnight at room temperature.
Just before cooking the waffles, beat in the eggs, add in the walnuts and the baking soda, and stir until well mixed. The batter will be very thin.
Pour about ½ – ¾ cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.
Revision of Fannie Farmer Cookbook “Raised Waffles,” per John Carroll