Waffles are the most requested breakfast item in our house and not just any waffles but yeast-raised waffles. This takes planning, you have to make the batter the night before. These waffles come out light and airy with a crisp outside, the ultimate in waffles in our house. The full recipe usually makes enough for leftovers which is another bonus. This recipe has been my husband’s go to for waffles since it was published in the Los Angeles Times as “Adapted from Marion Cunningham’s recipe in Los Angeles Times Modern California Cooking”. When I told my husband to make the Fannie Farmer’s version in Ruth’s cookbook he said it was the same recipe. If you own a waffle maker and like waffles then I urge you to make this recipe, you won’t be disappointed.
For this challenge I got stuck on the word pantry, as in items I would have in my pantry. Then as I read it again I thought I should have made something more ‘gourmet’ but as a waffle aficionado these waffles are gourmet.
Fannie Farmer’s Classic Yeast -Raised Waffles page 212 or Ruth’s website.
2 Comments Add yours
Yeast-based waffles are the best. This recipe not on my radar but it is now. Thanks for pointing out the connection to the Marion Cunningham's recipe. More reason to make these.
The planning ahead always comes back to bite me….Waffles are a favorite here too so maybe for the holidays I can do some preparing to have these ready for breakfast.