It’s Sunday breakfast with my son – a time to enjoy our family favorite Raised Waffles. A while back, I went on a waffle tangent, buying every waffle maker in production (almost) and trying hundred of waffle recipes in search of the elusive perfect waffle. At the end it was unanimous, the perfect waffle recipe was found, Raised Waffles.
These are crisp, buttery, yeasty little jewels that are my breakfast Bijouxs. The exhaustive recipe search led me to Marion Cunningham’s book Lost Recipes, which of course I thought may include a lost waffle recipe that I just had to try. Yes, Raised Waffles were there and are but one of the jewels found in this book.
Here’s what you need to know. You must plan ahead a bit, as the batter is left out overnight to rise. It develops a bubbly top layer, which mixes in smoothly as you add the other ingredients.
Next, you will mix in the remaining ingredients, combine until smooth and you are ready to waffle. Set the waffle iron to high – you want to develop a dark, crisp outer crust and a light and airy interior. The batter will be thin. I use a ladle to pour a small amount into the waffle iron, sometimes it creeps out the sides, just the nature of this batter. You may keep the waffles hot on a rack in a 200 degree oven as they emerge and serve everyone at the same time or just serve hot off the waffle iron.
