Fannie Farmer's classic yeast-raised waffles from My Kitchen Year: 136 Recipes That Saved My Life (page 212) by Ruth Reichl

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on June 21, 2016

    This is my new favorite waffle recipe, even better (I think) than the yeast waffles in How to Cook Everything. Plus, the amount of work it takes to mix the batter is minimal, you just have to remember to mix it ahead of time. They are light and airy on the inside, and crisp on the outside, although they will soften as they cool, so eat them hot off the iron.

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