Marion Cunningham is remembered for her waffles by friends and admirers. “This recipe, from an early Fannie Farmer cookbook, is still the best waffle recipe I know,” Cunningham wrote in “The Breakfast Book.” “The mixing is done the night before, and all you have to do in the morning is add a couple of eggs and some baking soda. These waffles are very crisp on the outside and delicate on the inside.”
1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup (1 stick) butter, melted
1 teaspoon each: salt, sugar
2 cups flour
1/4 teaspoon baking soda
Use a rather large mixing bowl — the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes.
Add the milk, butter, salt, sugar and flour to the yeast mixture and beat until smooth and blended. (I often use a hand-rotary beater to get rid of the lumps). Cover the bowl with plastic wrap and let stand overnight at room temperature.
Just before cooking the waffles, beat in the eggs, add the baking soda and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator. Makes about 8 waffles.
Per serving: 269 calories, 14 g fat, 8.5 g saturated fat, 82 mg cholesterol, 28 g carbohydrates, 7 g protein, 379 mg sodium, 1 g fiber