I came upon this recipe on the Ben & Birdy blog a couple of weeks ago, and was so intrigued that I made the batter that night so we could have waffles the next morning. They were so good that we had waffles again this morning, too!This is a very old recipe and was first published in the Fannie Farmer Cookbook in 1896. This is an amazing cook book (read more about it here), and I've actually owned it since I was a teenager, but hadn't made these waffles until now! What makes this recipe unique is that the batter has yeast in it. You mix most of the ingredients up the night before (very quick and simple), cover it, let it sit out all night, then just stir in a couple more ingredients in the morning and get waffling. What's even better is that you can keep the batter in the fridge for several days. I haven't tried this yet and have cooked all of the batter each time (the leftovers are great heated in the toaster), but definitely will at some point. These will probably become a Christmas morning tradition because the prep time in the morning is so minimal, and the waffles themselves are amazing!
Quick Note: I used a regular waffle iron for this, not a Belgian waffle iron. No promises on how the recipe turns out with a Belgian iron! Also, because the waffles lose their crisp exterior very quickly, I suggest putting the waffle iron right on the breakfast table and serving the waffles as they come out of the iron. You can also add a little (1/2-1 tsp) cinnamon to the batter if you want something extra special.
It's a miracle, I managed to take a non-disgusting photo! Thanks, natural light!Yeast Waffles
1/2 C warm water1 packet yeast
1 t sugar3/4 t salt
In the morning, preheat your waffle iron. Whisk the eggs and baking soda into batter, until smooth. Grease waffle iron and pour on batter. The amount will entirely depend on your waffle iron, best to start out with just a little batter so it doesn't overflow! Close waffle iron and cook until waffle is golden. Repeat with remaining batter.