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Yeast Waffles
January 28, 2006

These waffles are very light and crisp. Because they aren't sweet, you could use them for a savory meal (topped with chicken and gravy, for example). I enjoyed mine with bananas, walnuts, butter and maple syrup, and because they're so airy, they practically melted beneath the toppings. I froze the leftover waffles, but when I reheated them they were crunchy like crackers! The recipe is fine, but I prefer a more substantial non-yeasted Belgian waffle. Not a do-over for me.

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