Raised Waffles


IMG_7599Servings: 4-6
Preheat: 0
Prep Time: 15 minutes + overnight
Source: Smittenkitchen.com

Awesome waffle recipe – custardy, salty, crispy, rich. Mix the batter the night before.


1/2 cup warm water (about 105 to 110 degrees, so not too hot)
1 packet (1/4 ounce, 7 grams or 2 1/4 teaspoons) active dry yeast
2 cups milk, warmed (again, not too hot
1 stick (4 ounces or 115 grams) unsalted butter, melted and cooled until lukewarm
1 teaspoon table salt
1 teaspoon granulated sugar
2 cups (250 grams) all-purpose flour
2 large eggs
1/4 teaspoon baking soda
Oil or melted butter for waffle iron
Powdered sugar, syrup or berries for serving


The night before: Pour warm water in the bottom of a large (larger than you think you’ll need, because the batter will rise a lot) bowl. Sprinkle yeast on top and let it dissolve and foam ever-so-slightly for 15 minutes. Stir in milk, butter, salt, sugar and flour — I do a little bit of wet ingredients then a little bit of dry, back and forth, to avoid forming lumps. If lumps form, you can mostly whisk them out.

Cover bowl with plastic wrap and set out on counter (see Note up top for debate on this) overnight.

The next morning, whisk in eggs and baking soda until smooth. Heat waffle iron** (a thinner one is better than a Belgian-style one, as these will not rise enough to fill a tall one out) and coat lightly with butter or oil. Ladle in 1/2 to 3/4-cup batter per waffle batch. The batter will be very thin and will spread a lot in the pan, so err on the side of underfilled until you figure out the right amount. Repeat with remaining batter.

Laurel’s hoecakes

Servings: 2
Preheat: 0
Prep Time: 15 Minutes
Source: Huckleberry by Zoe Nathan

Southern pancakes. Delicious served with butter, syrup and blueberries


1.5 cups cornmeal
1/2 cup flour
1 Tbsp baking powder
1 1/2 tsp. kosher salt
2 Tbsp honey
3 Tbsp maple syrup
3/4 C whole milk
1/4 C buttermilk
1/2 C unsalted butter, melted and slightly cooled
2 eggs
2 ears of fresh corn, grated


Put the cornmeal, flour, baking powder and salt in a large bowl. Add the honey, maple syrup, milk, buttermilk, melted butter, eggs, and corn. Whisk to combine.

About 5 minutes before you are ready to make pancakes, preheat a greased griddle over medium heat. The griddle is ready when a few droplets of water sizzle and dance across the surface. Lower the heat to medium to begin cooking.

Drop 1/3 cup of batter onto the griddle. When bubbles set on the surface of the pancake and the bottom is golden, flip and cook one minute longer.

Serve hot


Servings: —

2 cups flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
2 eggs, separated
2 cups milk
4 to 6 tablespoons melted butter

For 9 waffles use following proportions:

3 cups flour
3 teaspoons baking powder
3 tablespoons sugar
¾ teaspoon salt
3 eggs, separated
3 cups milk
< ½ cup = 7 tablespoons melted butter Directions
Sift dry ingredients twice. Beat egg whites until stiff but not dry. Set aside. Beat egg yolks, add milk and mix with dry ingredients only enough to blend them. Add melted butter. Fold in the beaten egg whites last. Bake in electric waffle iron. Serve with any syrup or sauce. Makes 6 waffles.

Griddlecakes Buttermilk Variety

Servings: —

1 cup flour
1 tsp baking powder
½ tsp soda
½ tsp salt
1 cup buttermilk
1 Tbsp shortening
1 egg
Mix dry ingredients.
Add milk and melted shortening to egg.
Combine the mixtures.
Stir until smooth and bake on hot griddle.

Mix dry ingredients. Add milk and melted shortening to egg. Combine the mixtures. Stir until smooth and bake on hot griddle.

Griddlecakes -Non-Buttermilk Variety

Servings: —

Non-buttermilk variety

Put in a mixing bowl
½ cup milk
2 tablespoons melted butter
1 egg
Beat lightly. Sift
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt

Add to the milk mixture all at once. Stir just enough to dampm the flour. Add more milk, if necessary, to make the batter about as thick as heavy cream. Cook. Makes 6-or 8 cakes with ¼ cup scoop.


Servings: Makes – 3doz
Source: Rochelle Palermo, Food Editor at Cooking.com

2 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp ground cardamom
½ tsp salt
2/3 cup sugar
3 lg eggs
1 tsp vanilla extract
2 cup buttermilkunsalted butter (for frying)
Powdered sugarRaspberry preserves

Preheat cast-iron aebleskiver pan over medium-low heat. Whisk flour, baking powder, baking soda, cardamom and salt into medium bowl to blend. Using electric hand-held mixer, beat sugar, egg yolks and vanilla in large bowl until light. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.

Using clean dry beater, beat egg whites in clean medium bowl until firm peaks form. Fold egg whites into batter. Working in batches, melt small amount of butter in each pan indentation. Using 2 tablespoons batter for each, fill pan indentations. Cook until sides are set and golden brown, about 3 minutes. Using wooden skewer, carefully turn aebleskivers over. Bake until bottom is golden brown, about 2 minutes.

Transfer aebleskivers to platter. Sprinkle generously with powdered sugar, and serve with raspberry preserves