This is a lighter adaptation of the famous raised-waffle recipe from Fannie Farmer's original cookbook, written in the 1800s.
Serves 8 / This is a lighter adaptation of the famous raised-waffle recipe from Fannie Farmer's original cookbook, written in the 1800s. To simplify your morning, make the batter the night before. Top waffles with warm applesauce or maple syrup.
1/2 cup warm water (100-115°F)
2-1/4 teaspoons (1 packet) dry yeast
2 cups warm low-fat milk (100-115°F)
1/4 cup canola oil
1/4 cup apple butter
1/2 teaspoon salt
1 teaspoon honey
1 cup organic all-purpose flour
1 cup whole-wheat pastry flour
1/4 teaspoon baking soda
Canola oil for waffle iron
1. Pour warm water into a large mixing bowl and sprinkle with yeast. Allow to dissolve for about 10 minutes.
2. Add warm milk, oil, apple butter, salt, honey, and flours to yeast mixture. Blend with a whisk or a handheld mixer until lumps are gone. Cover with plastic wrap and allow to rise in the refrigerator overnight.
3. In the morning, beat in eggs and baking soda. Batter will be thin.
4. Pour 1/2 to 3/4 cup batter into a preheated, oiled waffle iron. Bake until crisp and golden brown. Repeat with remaining batter.