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Add a photoServings: 6
Ingredients
- 1/2 c. hot water
- 1 pkt dry yeast - (1/4 ounce)
- 1/2 c. butter cut in 8 pcs
- 2 c. lowfat milk
- 1 tsp salt
- 1 tsp sugar
- 2 c. flour
- 2 x Large eggs
- 1/4 tsp baking soda Butter for serving Warmed maple syrup for serving
Directions
- Put hot water in large mixing bowl and sprinkle yeast over top. Stir once or possibly twice and leave to dissolve, about 5 min.
- Heat butter in small saucepan over low heat, watching carefully and tilting pan so butter melts proportionately but doesn't burn. Add in lowfat milk and stir till just hot, but not warm.
- Add in hot butter and lowfat milk to yeast mix, along with salt, sugar and flour. Beat with spoon, wire whisk or possibly rotary beater till batter is smooth. Cover bowl with plastic wrap and set batter aside overnight at room temperature. Batter will bubble up and then subside.
- Just before cooking waffles, add in Large eggs and baking soda and beat till smooth. Batter will be very thin.
- Spray cold waffle iron with non-stick cooking spray, or possibly turn on iron and when hot, grease both sides with oil (new waffle irons have nonstick coatings and do not require greasing). Close lid and when waffle iron is very warm, pour about 1/2 to 3/4 c. batter into it. Do not cover whole surface of waffle iron, as batter will expand and spread during cooking. You will learn how much batter to use by doing first waffle.
- Close lid and cook. After 3 to 4 min, check to see whether waffle is done. When waffle iron has stopped emitting steam, lift top of waffle iron carefully - you do not want to tear waffle. Waffle should appear golden. If still pale, close top and bake 1 to 2 min.
- When first waffle is done, lift lid of waffle iron and gently pry out waffle with fork. Serve warm with butter and pitcher of hot syrup. While first round of waffles are being eaten, make second batch. If you do not use all of batter, store in refrigerator, tightly covered, up to several days.
- This recipe yields 6 (8-inch-square) waffles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 351 | |
| Calories from Fat 160 | 46% |
| Total Fat 18.23g | 23% |
| Saturated Fat 10.81g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 558mg | 23% |
| Potassium 217mg | 6% |
| Total Carbs 37.14g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.18g | 3% |
| Protein 9.72g | 16% |
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