Directions:
- Use a rather large mixing bowl — 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. (I often use a hand rotary beater to get rid of the lumps.)
- Cover the bowl with plastic wrap and let stand overnight at room temperature.
- Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed.
- The batter will be very thin.
- Pour about 1/2 to 3/4 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.
- Makes approximately 8 Waffles.
- Source: The Fannie Merritt Farmer Cookbook
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.17 Kcal (1073 kJ) | ||
| Calories from fat | 116.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.98g | 20% | |
|---|---|---|---|
| Cholesterol | 72.65mg | 24% | |
| Sodium | 374.31mg | 16% | |
| Potassium | 156.23mg | 3% | |
| Total Carbs | 27.6g | 9% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 6.89g | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 90.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 190.31 Kcal (797 kJ) | ||
| Calories from fat | 86.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 20% | |
|---|---|---|---|
| Cholesterol | 53.97mg | 24% | |
| Sodium | 278.08mg | 16% | |
| Potassium | 116.07mg | 3% | |
| Total Carbs | 20.51g | 9% | |
| Sugars | 2.5g | 13% | |
| Dietary Fiber | 0.88g | 5% | |
| Protein | 5.12g | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 3% | |
| Calcium | 67.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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