Fannie Farmer’s Classic Yeast-Raised Waffles

The 1896 original Fannie Farmer’s classic yeast-raised waffles are finding their ways on this blog via Marion Cunningham’s completely updated cookbook published in 1979. I don’t have either one of these books. However, I take notice when Ruth Reich proclaims that these are the world’s best waffles. After one bite, I have to agree with her; these waffles really rock. Bite by bite, I’m blown away by its gently sweet, delicate, crispy and fluffy texture.

I have had this heavy-duty KitchenAid waffle iron for over a decade. Meanwhile, I’ve experimented with tons of recipes using different flours, sourdough starter, baking powder, buttermilk, and various kinds of sugar — what have you. To make a long story short: I’ve had wonderful waffles, although a bit underwhelming in the excitement front which has left the waffle iron languish on the shelf. But no more!

This is the one waffle recipe to stick with. Tried-and-true for generations of home cooks. Old standard as it’s timeless. It’s a treasure that’s worth discovering and reimagining, over and over. There is nothing like what most waffle irons produce, browning the pancake batter into some monotonous lattice cake.

This is perfection! Starting the moment I sunk my teeth into the waffles, my mind was transported to a French boulangerie. The taste of a malty croissant was invading my head space. For all I know, I wanted a second waffle before I’d hardly finished the first one. What’s the magic?

No secret ingredients, just the old-fashioned yeast, milk, butter, flour and eggs and baking soda. The key, perhaps, is to leave the batter to rest at room temperature overnight. I didn’t even do that. In stead, I left out the batter on the kitchen counter for a few hours until it’s all bubbly and happy. Then I mixed the batter with the eggs and baking soda. After about four minutes in the sizzling waffle iron, flipping it a few times, the waffle creations come to life gloriously.

The remaining questions circulating in my head: cream and berries or avocado and red pepper flakes? I ended making and eating both. Don’t see why you can’t make a meal out of it by serving the waffles with fried chicken.

Print Recipe

Fannie Farmer's Classic Yeast-Raised Waffles

Serves: About 8

Ingredients

• 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 eggs
• 1/4 teaspoon baking soda

Instructions

1

Sprinkle 1 package of dry yeast over a half cup of warm water in a large bowl and wait for it to dissolve.

2

Meanwhile melt a stick of butter, add 2 cups of milk and allow it to just gently warm up. Add it to the yeast mixture.

3

Mix a teaspoon each of salt and sugar into 2 cups of flour. Add this to the liquid and beat until smooth.

4

Cover the bowl and let it stand overnight at room temperature.

5

In the morning beat in 2 eggs and a quarter teaspoon of baking soda, stirring well. Cook on a very hot waffle iron until crisp on each side.

6

This makes about 8 waffles, and will keep for a few days in the refrigerator.

Notes

Adapted from Ruth Reichl's My Kitchen Year