Often waffles taste almost like pancakes, so when I across a recipe in a hundred-year-old cookbook for traditional Waffles with Yeast, I decided to give it a try. The recipe included an option for making overnight waffles, and I decided to go that route since it can be hectic in the morning, and I liked the idea of doing most of the prep work the previous evening.
The Overnight Waffles with Yeast were tasty with an old-fashioned goodness. The waffles were heartier and chewier than the typical modern waffle.
Here’s the original recipe:
A cake of compressed yeast contained about the same amount of yeast as a packet of active dry yeast (2 1/2 teaspoons of active dry yeast).
Since I made the waffles using the overnight method, I updated the recipe for that option. Here’s the recipe updated for modern cooks:
Overnight Waffles with Yeast
2 cups milk
2/3 teaspoon active dry yeast (1/4th of packet)
1 tablespoon sugar
1 tablespoon butter or lard, melted
2 eggs, beaten
2 cups flour
1 1/2 teaspoons salt
Step 1. Put milk in saucepan, then heat with medium heat while stirring until the milk is scalded (180 – 185° F.). Remove from heat and cool to 105 – 110° F.
Step 2. Sprinkle the yeast and sugar on the warn milk, then stir to dissolve.
Step 3. Put the milk mixture in a mixing bowl, then add the melted butter or lard, eggs, flour, and salt; beat until the batter is smooth.
Step 4. Cover and put in the refrigerator overnight (10 – 15 hours).
Step 5. Remove from refrigerator, gently stir, then ladle batter onto a hot waffle iron and cook following the waffle iron directions.
This looks and sounds like one I need to try!
Sadly, like most Britih people I don’t own a waffle iron – in fact I wouldn’t now where to buy one. (Later) I’ve looked them up now. They ARE on sale, but you have to decide whether you want the thicker, airier type like Belgian waffles, or thinner and crunchier like American ones. I don’t have a lot of room in my kitchen, so I suspect I wouldn’t use it often enough to justify storage room. Ah well ….