Ingredients8 h 30 m servings 204 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 204 calories; 8 g fat; 28.8 g carbohydrates; 3.6 g protein; 20 mg cholesterol; 303 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.