Ingredients8 h 30 m servings 204
- Combine 1/2 cup warm water and 1 teaspoon sugar in a bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Mix flour, 2 cups water, butter, and salt into yeast mixture and stir until smooth. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
- Stir 1/4 cup sugar, vanilla extract, and baking soda into flour mixture until batter is smooth.
- Heat a lightly oiled griddle over medium heat. Drop batter, about 1/4 cup per waffle, onto the griddle until waffles quit releasing steam, about 10 minutes.
- Cook's Notes:
- Start out with a bowl that seems ridiculously big for the batch of ingredients, as the final batter will rise immensely, and could likely overflow on your counter. Big mess.
- The key to preserving the crisp waffle texture while eating is not to cover it with your toppings at the beginning. Keep the waffle plain, cut a bite off, and dip into your topping instead.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 204 calories; 8 28.8 3.6 20 303 Full nutrition
ReviewsRead all reviews 5
These waffles are so easy to put together and DELICIOUS, but I wouldn't mistake them for funnel cakes, IMO. I did wish they were a bit crispier on the outside, but the flavor more than makes up ...
This is a good recipe, takes some planning ahead, but the kids enjoyed them. The best part is how crispy the outside of the waffle got. This recipe makes A LOT- approx. ten full sized waffles.
We really liked theses waffles! the only changes I made were to reduce the butter and sugar by half. Then I had to add almost 1/2 c more water in order to make it thin enough for the waffle iro...
Very good waffles! They are exactly like they say.. light and crispy. Not overly sweet and I found it to be perfect. Served with strawberry compote and cool whip. Followed recipe as written.