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A quick couple

I wanted to say a quick couple of things.

First, a last-minute reminder for my neighbors in Ballard and the other good people of Seattle and the surrounding area: I’m giving a talk and reading tonight, May 10, at the Ballard Library. It’s free and open to the public, and it starts at 6:30 pm. (In case you’re confused, not to worry: this is the event that was originally scheduled for April 18 and had to be postponed.) Secret Garden Bookshop will be there to sell books, and miracle of miracles, I’ve even convinced Brandon to come and listen, though he has to listen to me talk every single day and it’s his night off and he would rather be sleeping. We’re going to have a great time. You’ll see.

Also, I have some exciting news to share! Not too long ago, I was asked to contribute to a book called Sundays Are For Lovers, the newest volume by Lines & Shapes. The book features some of my favorite artists in a number of different media, and I think it’s going to be beautiful. It comes out on June 15, but as of today, it’s available for pre-order at a reduced price. The book’s curator, my friend Maria, did some fancy footwork [warning: this link has music] to celebrate the occasion, and that pretty well sums up how we all feel about it.

Also, Delancey and Chuckanut Brewery are co-hosting a dinner in concert with Seattle Beer Week, and there are still a few seats left. The dinner is on May 18, and you can find more information and buy a ticket at Brown Paper Tickets. We’d love to cook for you.

Last but not least, I made some totally mediocre waffles for my mother yesterday.

Totally mediocre. It bears repeating.

The poor woman put me on this earth, and I made her iffy waffles. They tasted like nothing. I want to do better. I don’t ask you for favors often, but: do you have a favorite waffle recipe? A tried-and-true? If so, would you point me toward it? My mother and I would appreciate it.

Be right back.


Anonymous Jessica @ How Sweet said...

As much as I bake from scratch, the waffles I love most are made with Hungry Jack!

4:30 PM, May 10, 2010  
Blogger Deanna said...

My waffles are the same as my pancake batter which is found in the Joy of Cooking. The only changes I make are that I brown the butter and whip the egg whites to firm peaks then fold them in. I think they're delicious.

4:35 PM, May 10, 2010  
Blogger Chocolateand said...

I add vanilla to the Joy of Cooking waffle recipe. mmm, vanilla. . . .

4:39 PM, May 10, 2010  
Anonymous tREX said...

I agree with Deanna; go with the Joy of Cooking recipe, however, I do use their buttermilk waffle recipe and use all 16 tablespoons of butter. Do not scrimp on the butter. you will feel guilty, but do it. they are awesome, crisp and light. I will try whipping the whites next time, too. They even freeze pretty well. Good luck!

4:42 PM, May 10, 2010  
Blogger Beth said...

The gingerbread and pumpkin waffle mixes at Trader Joes are really so good--hard to beat no matter how complicated you make the recipe.

4:42 PM, May 10, 2010  
Blogger Amanda said...

I second (er... fourth?) the Joy of Cooking recipe- I add vanilla too. :-)

4:45 PM, May 10, 2010  
Blogger sarah nicole said...

Can't go wrong with this recipe, it's my absolute favorite! The cardamom is lovely.


4:47 PM, May 10, 2010  
Blogger R.O.B.I.N. said...

The Joy of Cooking recipe for sure. And we fold in grated cheddar for even more richness.

4:47 PM, May 10, 2010  
Blogger fairyfelts said...

Molly, we love, LOVE Marion Cunningham's raised waffles. Found most recently through David Lebovitz...

4:51 PM, May 10, 2010  
Blogger Mindy said...

This comment has been removed by the author.

4:51 PM, May 10, 2010  
Blogger yossy said...

the king arthur baker's companion recipe kicks ass, no egg white whipping required.

4:54 PM, May 10, 2010  
Blogger Molly said...

You people are awesome! So many suggestions already! Thank you.

4:56 PM, May 10, 2010  
Blogger Cara said...

they look pretty good to me :)

4:56 PM, May 10, 2010  
Blogger Pink Frenchie said...

If you have time to plan ahead, overnight waffles are the way to go! Yeast adds a whole wonderful dimension:

If you're feeling like you need an extra jazzy waffle, white choco chips and bananas are a divine addition.

PS. Love your blog--happy to have found it! :)

4:59 PM, May 10, 2010  
Blogger Amanda said...

I love Cook's Illustrated yeasted waffles. Also, Rose Levy Berenbaum in the Cake Bible has an amazing yeasted waffle recipe, with tons and tons of butter. Which I think she may have actually gotten from marion cunningham..

4:59 PM, May 10, 2010  
Blogger Yolanda said...

I have made about 6 different waffle recipes since I got a belgian waffle maker for Christmas. This one is now officially my favorite: <a href="http://crispywaffle.com/?p=110”>Easiest Crispiest Yeasted Waffles</a>.

5:01 PM, May 10, 2010  
Anonymous Anonymous said...

Funny - I made my wife waffles for mother's day too. I usually do sour-dough but tried something new - http://www.bigoven.com/170461-Best-Waffles-Ever-recipe.html. I cut the oil down to 1/4 c. and used half whole wheat flour. Both she and the kids seemed to enjoy them.

5:01 PM, May 10, 2010  
Anonymous Erin Blogavich said...

Im sure your mom loved then anyway!! 101 cookbook has an amazing multigrain waffle recipe. So good!

5:02 PM, May 10, 2010  
Blogger Shoshana said...

We absolutely love the Cooks Illustrated buttermilk waffle recipe. Since I made it I haven't looked at another recipe.

5:06 PM, May 10, 2010  
Blogger anotheryarn said...

I got a waffler for my birthday. (I am completely amused by the term "waffler".) So far I have tried an Alton Brown recipe (meh) and two Cook's Illustrated recipes, the first is titled "buttermilk waffles for two" and the batter was too thick, the second was their "buttermilk waffles" from The New Best Recipe - this might be the recipe I revert back to, but the jury is still out. I've heard very good things about the Joy of Cooking's yeasted waffles and plan to try those next.

5:07 PM, May 10, 2010  
OpenID meplus3 said...

We also use the joy of cooking recipe, with buttermilk.
although I have practically abandoned waffles since we found your oatmeal pancake recipe. I recently purchased an electric griddle that has made my pancake making 150% better. when we move into the new house with a gas stove, I'll be investing in a cast iron skillet. I can't wait!

5:09 PM, May 10, 2010  
Blogger becky said...

I can't remember where I picked mine up, but it's simple and I like it a lot:

melt 4-8 T. butter or coconut oil

Sift together:
2 c. flour (I use half white flour and half wheat flour from Nash's stand at the Ballard Farmer's Market)
1/4 c. (ish) sucanat or brown sugar
1 t. baking soda
1 1/2 t. baking powder
1/2 t. cinnamon (if you like that sort of thing)
1/2 t. salt (I'm generous with this because I like sweet/salty)

mix together:
2 c. buttermilk
3 egg yolks (reserve whites)
1 t. vanilla (generous) or guts of 1 vanilla bean

beat the 3 egg whites until stiff

add dry ingredients to buttermilk mixture; don't overmix. Stir in melted butter. Fold in egg whites. Sometimes I throw some frozen blueberries into the batter once I spoon it onto the waffle iron.


5:09 PM, May 10, 2010  
Blogger Giovanna said...

I will second Marion Cunningham's raised waffles. They are at once rich and light, and wonderfully buttery. You must start them the night before, but that only makes your morning more leisurely.

Do try them!

5:26 PM, May 10, 2010  
Blogger Aspen Anne said...

We love the yeasted waffle in Shirley Corriher's Cookwise book. Make the night before or in the morning for breakfast for dinner!

5:30 PM, May 10, 2010  
Blogger mosey said...

Those waffles LOOK good! What a shame....

We're gluten free so it's made for some frustrating cooking experiences for yummy stuff. But whipping the egg whites and then folding them in separately and adding cinnamon have made them pretty darn tasty.

5:30 PM, May 10, 2010  
Blogger Roving Lemon said...

I second the Cook's Illustrated yeasted waffle recipe. I like it because you need to make it the night before, and leave it in the fridge for about 12 hours to rise and develop flavor, which means Sunday breakfast (which is when we always have them) is a cinch even when you're half asleep. I posted my slightly adapted version of the recipe here: http://therovinglemon.blogspot.com/2010/03/low-tech.html

5:31 PM, May 10, 2010  
Blogger One and Doll said...

Robert Cording is a poet in Massachusetts. His poetry got me through the death of my father. Then I met a man in my apartment building who had him as a professor in college! So we went to his (Robert Cording's) house for waffles on a crisp February morning.

I swooned. Over the poet. Over the new love in my life and over the waffles.

I will never eat another waffle without yeast.

1 Package yeast
1/2 Cup warm water
2 Cups milk
1/3 C melted butter
1 T sugar
3 C Flour

Beat well with a mixer, and at room temp overnight.

Wake up- and for a moment ponder "what am I going to have for breakfast," then leap out of bed knowing that waffles await!

In the morning beat in:

2 Eggs
1/2 T of baking soda

Cook the waffles up in a waffle iron until they stop steaming. Don't peak. I know we all peak- but that's how things get messed up. So do everything in your power to resist peaking. Make the coffee then or set the table or something!

FYI- The batter is super runny.
another FYI- you can freeze them and pop 'em in the toaster for weekday wonderfulness!

5:36 PM, May 10, 2010  
Anonymous kate o. said...

i was going to recommend your own shortbread waffle recipe (insanely good) but i'm assuming you want something that doesn't cause an immediate heart attack...

my family loves pam anderson's waffle recipe and "food and wine" published it on their website.

5:40 PM, May 10, 2010  
Anonymous pam said...

Quick Vanilla Waffles from Kate Habershon's book, "Pancakes and Waffles" is my favorite.

1 1/2 c flour; 2 t baking powder; 1/2 t salt; 1 T sugar; 3 eggs, separated; 1 c milk; 5 T butter, melted and cooled; 2 t vanilla

Sift dry ingredients. Mix egg yolks, milk, melted butter and vanilla. Add dry to wet and beat until just mixed. Beat egg whites until stiff. Fold into batter, but don't overmix. So good!

5:46 PM, May 10, 2010  
Anonymous heather said...

our family heirloom waffles--the ones we make every single christmas--are from, i think, an 'air force wives' cookbook circa 1969. they're yeasty, and they sound a lot like the marion cunningham ones...i vote heartily for yeasty!!!

6:03 PM, May 10, 2010  
Blogger Amanda said...

Add crushed walnuts to any waffle batter and--whamo--they are delicious! It's a trick we discovered accidentally when trying to salvage an awful waffle recipe. Works every time.

6:04 PM, May 10, 2010  
Anonymous Julia said...

I love the banana-oatmeal waffles in Dorie Greenspan's book, Waffles from Morning to Midnight. My mom used to make them on special Sundays after my sister and I hosted sleepovers. They're comforting in the sort of way your oatmeal pancakes from a couple of months ago are comforting.

6:04 PM, May 10, 2010  
Anonymous Nisrine@Dinners and Dreams said...

I'm glad you're doing well. The book contribution sounds exciting. Good luck, Molly!

6:14 PM, May 10, 2010  
Blogger Lauree said...


first wanted to say that your restaurant is fantastic. great service and delish food. we were in seattle for a conference and i knew that we had to stop by, we were not disappointed. your man makes a mean pizza!

lastly... this recipe takes time... but it is oh so worth it:


6:14 PM, May 10, 2010  
Anonymous Anonymous said...

Your Oatmeal Pancake recipe from Jan!
We've been using that recipe for golden, chewy waffles w/ a few minor changes:
I've been using regular milk, instead of buttermilk, (I delete the baking soda), and add a tsp of vanilla.
Try it, I think you'll be pleased!
Another note: If you forget to prep the night before as I have on occasion, I simply warm the milk and then add the oats to soak for a bit (15-30 min.) before adding the rest of the ingredients....only slightly more chewy than your original recipe and just as good.

6:17 PM, May 10, 2010  
Blogger seattlewendy said...

I made a double batch of Joy of Cooking waffles every week for many years, freezing most for the week ahead. I use half whole wheat pastry flour and half white flour, the minimum of fat (and I use oil, not butter), and chocolate chips. Top with plain yogurt, sliced strawberries and a dusting of powdered sugar if you're not running for the school bus.

6:19 PM, May 10, 2010  
Anonymous casey said...

My favorite, hands down, is from the Fanny Farmer Cookbook.

I've also found this works: When the light on the waffle maker turns green, pour in a TBSP of water. Close the lid. Once the steam stops pour the waffle batter in. Do this for each waffle.

6:25 PM, May 10, 2010  
Blogger Journeying Five said...

your waffles look divine! that is half the battle! sounds like you have lots of good ideas, hope the next batch is delicious.

6:31 PM, May 10, 2010  
Anonymous Jan (Family Bites) said...

Molly, if you get a great recipe please share with the rest of us...I'm in need of one too!

6:39 PM, May 10, 2010  
Blogger Wendy Lou said...

This is the recipe my Mom and I use. I think it is originally from Betty Crocker:

3 egg whites
2 cup flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tsp salt
3 egg yolks, beaten
2 cup milk
1/2 cup butter, melted and cooled

Beat egg whites until stiff, but not dry. In separate bowl, stir together flour, sugar, baking powder, and salt. In separate bowl, blend egg yolks and milk. Add egg yolk/milk mixture to dry ingredients and mix until blended. Gradually pour in melted butter and mix. Fold egg whites into batter. Make waffles.

6:39 PM, May 10, 2010  
Blogger S said...

I don't know if you're looking for just a plain waffle, but my go-to waffle recipe is anything but plain. They are cornmeal ricotta waffles over on Everybody Likes Sandwiches' blog. They are a HUGE hit every time I make them, and I usually don't tell people what's in them until after people try them because every time they say, "Oh I probably wouldn't have tried them if I knew what was in it. It sounds so weird but it's SO good." They really are.


6:43 PM, May 10, 2010  
Blogger Bethany said...

If you're looking for something a little different, King Arthur Flour has a fabulous Hazelnut Spelt Waffle recipe.
1 c (3 1/2 oz) spelt flour
1/3 c (1 oz) oat flour (or whole wheat if I'm out of oat flour and don't feel like making more)
1/2 c (2 1/2 oz) hazelnuts, toasted, finely ground...omitted if you're living with nut-haters like I am
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 c (1 3/4 oz) sugar...a bit less doesn't hurt; I've tried
2 eggs
4 Tbls melted unsalted butter
1 tsp vanilla (though replacing this with coconut extract makes me swoon!)
3/4-1 cup milk (they left this ingredient out of the cookbook--can you believe it?--so I guess)
Mix dry, then wet...la, la, la. Cook to perfection. Justify overeating because they're whole-grain. Or maybe that's just me.

6:47 PM, May 10, 2010  
Blogger The French said...

Mark Bittman never lets me down...


And then there's always Marion via David Lebovitz


6:48 PM, May 10, 2010  
Blogger Monte said...

Absolutely, hands down, any overnight waffle recipe. Mark Bittman's is our favorite, but any will do. We never bother with anything else, nor do we ever buy waffles at a restaurant, knowing we will be disappointed. truly, overnight raised waffles are amazing and delicious even without butter or syrup (though that doesn't stop us from using both!)

6:48 PM, May 10, 2010  
Blogger Melanie said...

These waffles, from Gourmet, are my go to waffles. They are crisp and a bit sour from the buttermilk, but most importantly I can whip them up in the time it takes to boil water and make a pot of french press coffee! I just omit the proscuitto all together, though I'm sure its good (this means omitting 1 tbsp butter).


Also, I am new to your site - just read your book and absolutely loved it. My husband made your "Winning Hearts and Minds" cake for Mother's Day - amazingly delicious and decadent.

6:50 PM, May 10, 2010  
Blogger Patricia said...

My favorite waffle recipe is this one: http://www.cooklocal.com/?p=139

You have to make the batter the night before, but they are light and crispy and a bit yeasty. They smell REALLY yeasty so don't be too worried. They don't taste as yeasty as they smell when you wake up in the morning. :-)

They also freeze and reheat in the toaster well.

6:55 PM, May 10, 2010  
Blogger emily said...

wellll, I sadly use boxed mix, which is mediocre and not at all my style. I don't know why I keep doing it. But one of my former professors made stellar waffles (in cast-iron over the stove!) and I have his recipe, so I will have to try it out myself and let the world know if it works out. The other great recipe is really more seasonal, but marvelous - Martha Stewart's gingerbread waffles with lingonberry jam and sour cream. Kills me.

7:01 PM, May 10, 2010  
Blogger EDV said...

The closest thing to my grandmother's lost recipe. Resurrected via Fine Cooking. http://musingsfrommadison.blogspot.com/2008/11/waffles-to-die-for.html

7:02 PM, May 10, 2010  
Anonymous Jen/YVR said...

I don't have a great waffle recipe (thanks to not having anywhere to store a waffle iron!), but I will make a topping suggestion. If you can get your hands on cajeta, it's absolutely wonderful on waffles. It's a Mexican dulce de leche made with goat's milk, and you can usually find it in Latin/Mexican markets or shops. Warm it up a little to make it a bit more pourable, and apply to waffles liberally. Amazing.

7:04 PM, May 10, 2010  
Anonymous Stephanie said...

Try these. Simple and delish. http://www.sassydining.com/2010/05/whole-wheat-waffles.html

7:07 PM, May 10, 2010  
Anonymous Katie@Cozydelicious said...

These are my go-to waffles: http://www.kingarthurflour.com/recipes/hearty-whole-wheat-waffles-recipe

I love the bite of whole wheat for waffles, but I usually throw in some frozen blueberries for extra zing.

7:07 PM, May 10, 2010  
Anonymous Robin (Hippo Flambe) said...

Here are my 3 favorite waffle recipes, each one matches a different mood.

Easy but wonderful Sour Cream Wasy

Sour milk squash or pumpkin waffles

Liege Sugar Waffles


7:11 PM, May 10, 2010  
Blogger Abbie said...

I'm with Kate O. Jimmy's waffles are the way to go, but all the butter did ruin the waffle maker last time we made them.

7:13 PM, May 10, 2010  
Blogger jessy said...

i've gotta say, my favorite waffles are these banana bourbon pecan waffles: http://cupcakepunk.wordpress.com/2010/04/29/gf-banana-bourbon-pecan-waffles/

i'm sorry the waffles you made for your mum were mediocre, but i think it's super sweet that you made them for her!

7:13 PM, May 10, 2010  
Blogger things to make and see said...

I guess I am not alone in my love of yeasted waffles judging by the other comments. :) My favorite recipe is Mark Bittman's Overnight Waffles in How to Cook Everything.

7:16 PM, May 10, 2010  
Blogger AJ said...

Only waffle recipe I ever use is from Betty Crocker's new and revised edition (1978) as follows:

2 eggs
1/3/4 c. milk
1/2 c. margarine or butter, melted or vegetable oil (I always use butter)
2 c. all-purpose flour
4 tsp. baking powder
1 T. sugar
1/2 tsp salt

Heat waffle iron. Beta eggs with hand beater until fluffy; beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops, about 5 minutes. Remove waffles carefully.

I know these waffles are good because I can barely read the recipe. The page is warped and barely legible in some places. The last time I used it, I had to gently pry the pages apart. Been using it for 30 years, you'd think I'd have it memorized, but alas, I don't. Think I'll copy paste this baby to a Word file. Hope you enjoy.

7:19 PM, May 10, 2010  
Blogger Tara said...

I recently discovered the joy of homemade yeast waffles, and will never EVER buy frozen waffles again! Here's my post with the recipe we've fallen in love with:


Mine is a gluten-free version, but all you need to do is substitute an equal amount of all-purpose flour for the gf flour and oat flour (so 2 cups total) and leave out the xanthan gum. I've made the batter the night before and the morning of, and both methods work wonderfully. Great waffles can make for such a fantastic morning - keep searching for a version you love! :)

7:19 PM, May 10, 2010  
Anonymous Anonymous said...

I think that the waffles in Fine Cooking magazine - Pam Anderson i think - are quite good. i've also had good luck with substituting almond meal for about 1/2 of the flour in a standard waffle recipe. gives them a delicious texture and a taste.

7:23 PM, May 10, 2010  
Anonymous Anonymous said...

I love Martha Stewart's buttermilk waffles--I usually do half of the flour as whole wheat and I think this pushes the recipe over the edge for me personally.

7:23 PM, May 10, 2010  
Blogger Linda said...

I have been making some pretty lackluster waffles for a quite a while. I never quite found "the one",including the yeasted waffles. My family told me to give it up. They would have waffles at the diner...
I tried my friend Lori's recipe for Pecan waffles and they are pretty darned good. And they do not even have any butter in them....imagine that? They got a big thumbs up from the waffle mavens in my house.

Light 'n' Crispy Pecan Waffles
2 eggs, separated
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola or other vegetable oil
1 teaspoon vanilla extract
1/4 cup finely chopped pecans

Preheat waffle maker.

In a medium bowl, beat egg whites until stiff. Set aside.

Put egg yolks, milk, flour, baking powder, salt, oil and vanilla extract in a large mixer bowl. Beat until smooth. Gently fold in beaten egg whites.

Pour 1/2 cup batter into waffle maker. Sprinkle with 1 tablespoon chopped pecans. Close waffle maker and bake until golden, 2-1/2 to 3 minutes.

Yield: 8 round or 16 square waffles

7:30 PM, May 10, 2010  
Blogger Shannon said...

THESE: http://www.bigoven.com/161156-Overnight-Waffles-recipe.html

best ever. by the way, i got my very own copy of your book from amazon today. no more crumbs in the library book.

7:38 PM, May 10, 2010  
Blogger Ninja Sandwich said...

YES! My dad makes the best waffles every year for christmas morning. I believe the recipe comes from the Joy of Cooking book. They're called Sour cream waffles, and they are heavenly. I think the trick is that they use whipped egg whites which are added to the batter ever so carefully. The resulting waffle is so delectibly delicious and the texture is to die for! They don't even need any toppings! If you own "Joy of cooking" MAKE THESE WAFFLES NOW!!!]http://www.latimes.com/features/food/la-fo-sour-cream-waffles-s,0,1409987.story

7:40 PM, May 10, 2010  
Blogger carrie turner said...

Here is a link to a recipe I adapted from several different waffle recipes. I think they're delicious!



7:49 PM, May 10, 2010  
Blogger christine said...

Mollie Katzen's Sunrise Cafe has multiple fantastic renditions of the classic waffle - even savory ones like cornmeal and sage. Any of her waffle recipes are a favorite of mine and my Mom.

8:01 PM, May 10, 2010  
Blogger Bonnie Dufault said...

Molly, did you use the new Cooks Illustrated Buttermilk Waffles recipe for Mother's Day?

8:14 PM, May 10, 2010  
Blogger Ariana said...

I also have to chime in for Cook's Illustrated yeasted waffle recipe. It's a pain in that you have to make the batter the night before, but similar to the oatmeal pancakes you posted about, it has the advantage of committing you to actually making the waffles in the morning. Also no whipping of egg whites. Plus best waffle I've ever had. period.

8:49 PM, May 10, 2010  
Blogger michaela said...

probably more appropriate for father's day, but this year and last i made my mom burg's french toast. no special waffle recipes other than olaiya's yeasted belgian ones. yum.

8:51 PM, May 10, 2010  
Blogger donna baker said...

The secret to good waffles Miss Mollie is in adding malt and vanilla. They will taste wonderful. Make sure and slather on Meyenberg's Goat Butter. You (your Mom too) will think you've died and gone to heaven. Also, a little trick, make the batter very thick and undercook a minute or so.

8:52 PM, May 10, 2010  
Blogger Mama EZ said...

Oh whah! For more reasons than one, firstly cause I just finished pouring over your book, getting fat in a week trying so many of your recipes (3 just for mother's day!), and I desperately wanted to come tonight, but my get out of jail free for the week (with kidlets and bedtime...) is already spoken for. Anyhoo, so I didn't get to come and I needed to so I could chat your ear off and say thanks, I'm sure you get this all the time. My teacher was your officiant. ;) I'm sure we have heaps of other common friends, I'd bet at least a few.
And then, I have the best waffle recipe too! But arggh, I can't find it. SO, I'm emailing my aunt to get it (it was a family recipe). So, Mimi (my great, great grandmother's) recipe will be forthcoming. The trick with that one is the egg whites, and really you'll want to try it, really, trust me.
Ok, so now that I've written a book, bye, sorry I didn't get to come tonight, hope I'll get to meet you at Delancey as a treat someday! :)

8:55 PM, May 10, 2010  
Blogger Shauna from Piece of Cake said...

Yet another shout-out for Marion Cunningham's Raised Waffles. Really spectacular! I cut the butter a bit though, and make a note about the kind of waffle iron that works best here--looks like you have a Belgian waffle maker?


9:09 PM, May 10, 2010  
Blogger Genevieve Nine said...

Liege wafels from Belgium may not be easy to make at home, but they are absolutely not to be missed. I just learned that Sweet Iron Waffles on 3rd, between Seneca and University, makes Liege wafels the traditional way, with a yeast dough and Belgian pearl sugar. I'll be heading there first thing this weekend and suggest you do the same. I'm actually getting a little teary-eyed just thinking about the chewy, sweet deliciousness. Yum.

Thanks for the Ballard Library reading tonight - it was so much fun!

9:09 PM, May 10, 2010  
Blogger Anali said...

I swear by this recipe for Buttermilk Brown Sugar Waffles, but slightly adapted. I reduce the salt by half, use vanilla rice milk instead of buttermilk, and use Smart Balance instead of butter.


9:12 PM, May 10, 2010  
Blogger Rachel Scherr said...

Huge cheers for the Cook's Illustrated yeasted waffles. They are like the best french fry you ever had, only a waffle. We make a big double batch of batter every Friday night, then pull them out of the fridge Saturday morning, cook them all, and freeze them for the kids to toast for breakfast all week. Cherished family pleasure.

9:18 PM, May 10, 2010  
Blogger A Day That is Dessert said...

Alexi is in charge of waffle making; he always uses this recipe:


and they are fantastic. A bit labor intensive, but he usually makes the batter the night before and refrigerates it.

9:25 PM, May 10, 2010  
Blogger tortuga said...

All the ones I tried were too eggy until I tried Mark Bittman's buttermilk waffles. Works with buttermilk or yogurt/sour cream. Love it!

9:31 PM, May 10, 2010  
Blogger d-made said...

Joy of Cooking Yeast Belgian Waffles. Cook them up the night before, they take like 2 hours to cook.

9:45 PM, May 10, 2010  
Blogger Shandy said...

well you just have about a million recipes to try already, but I have to pop in and say I absolutely adore Mark Bittman's recipe for Overnight Waffles in How to Cook Everything. They have a light tang from the yeast and an airy, crispy texture that cannot be replicated by any mix. In fact, I am not going to be able to help myself. I am going to go whip up a batch right now so I can enjoy them tomorrow morning!!! May you find your perfect waffle ;)

9:48 PM, May 10, 2010  
Anonymous Alison said...

Like others, I love Marion Cunningham's raised waffles and pretty much everything else in The Breakfast Book (which I bought because I went to a Ruth Reichl reading a few years ago and she said it was her favorite cookbook). If you don't have the foresight to do the yeasted waffles the night before, you'll also get delicious results from the Better Homes and Garden cookbook recipe, which features egg whites to lighten things up.

9:49 PM, May 10, 2010  
Anonymous Susan said...

The only waffles worth making are with yeast.

10:09 PM, May 10, 2010  
Blogger Annie's Kitchen said...

Google "Amazing Overnight Waffles".
By far the best waffle I have ever made, or eaten.

10:09 PM, May 10, 2010  
Anonymous Anonymous said...

Waffles are a staple in our "upside down day" repertoire. Our favorites are from "Celebrate the Rain" the cookbook from the Junior League of Seattle. Here is the recipe:

3/4 cup flour
1/2 cup toasted, chopped pecans
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
6 TBSP veg oil
1/4 cup milk
1 egg, separated
1 TBSP sugar
1/2 teaspoon vanilla

Combine the dry ingredients and nuts. Whisk the milks, oil and egg yolk, stir into drys. Beat the egg white, sugar and vanilla to stiff peaks and fold into batter.

We like these best as thin, crispy waffles but they also will work as thicker Belgium-style waffles. The pecans are an optional, but very tasty, addition.

I hope you enjoy these as much as I enjoy reading your very entertaining blog! yummy!

10:13 PM, May 10, 2010  
Blogger Megan Gordon said...

Hi Molly. Well, I made overnight yeasted waffles on my blog a few days ago and they were truly incredible. My family's deemed them worthy of Christmas morning. They're the lightest, fluffiest, most un-sweet waffles I've ever had. I think you'll like them.


10:45 PM, May 10, 2010  
Blogger Gypmar said...


Once my husband (the waffle-maker in our house) tried the recipe for "Waffles of Insane Greatness" we never looked back. The first time he made these the house smelled like we were at a street festival in Europe at the Belgian waffle booth. Do not be put off that the recipe lives on the Food Network site. PLEASE try these waffles at least once. As written. And let us know what you think. Here's the link: http://www.foodnetwork.com/recipes/40-a-day/waffle-of-insane-greatness-recipe/index.html

10:48 PM, May 10, 2010  
Anonymous Gary said...

Best waffles ever! http://www.thekitchn.com/thekitchn/guest-post/the-best-waffle-youll-ever-eat-gaufres-de-liege-guest-post-from-chichi-of-my-chalkboard-fridge-090629

11:10 PM, May 10, 2010  
Blogger Jillian said...

After making sub-mediocre waffles (i.e. rubber) for my visiting cousin and his girlfriend with my new wafflemaker christmas 08, I wanted to cry. Then I googled crispy waffle and found this: http://crispywaffle.com/?p=9 It's the only recipe permanently posted on my fridge for those treasured weekend waffle mornings. I have also, however, tried the brown butter waffles from "the craft of baking" and they are also quite good! Good luck!!!!

11:39 PM, May 10, 2010  
Blogger Elizabeth B said...

I am far too lazy to fuss with beating egg whites first thing in the morning (seriously? You want me to do what and I haven't even had my chai yet?), so even though I have reams of waffle recipes, I use one for whole wheat waffles which my mom gave me. It's the antithesis of fuss.

1 c flour
3/4 c whole wheat flour
2-3 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/3 cup milk
(or 1 c buttermilk, 1/3 c milk, 1/2 tsp soda)
2 eggs
1/2 c oil or melted butter

Mix the dry ingredients. Beat the eggs into the milk and combine with oil or butter. Add half the liquid to the dry and mix; repeat with second half. Bake as usual.

If I were less lazy about the whole thing, I might experiment to see if it made a difference to sift, add the milk + eggs alternately with the butter (Mom did this when I was little, but got fed up and switched to the method above), or some other bit of tweakage made a difference, but, well... I'm not. Less lazy, I mean. Hot waffles ASAP, that's my motto. (Or it might be, if I start having a motto.)

Curses. Now I want a waffle, and it's midnight.

11:59 PM, May 10, 2010  
Blogger Jess said...

my favorite is a twist on the multigrain waffles from 101cookbooks. i changed up the flours to include buckwheat, rye, wheat and amarath. they're light, crispy and flavorful. and they're packed with little sprinkles of poppyseed goodness. what more could you want? :)

12:32 AM, May 11, 2010  
Blogger Kathleen said...

Waffles! I dream about waffles. (Literally.) My favorite recipe is the Cook's Illustrated yeasted waffles, but I also clipped a Greg Atkinson recipe for buckwheat waffles from the Seattle Times many years ago and never got around to trying it. It is at the top of my list for when I am reunited with my waffle maker.

12:54 AM, May 11, 2010  
Blogger Ea Ejersbo said...

Tried and true family favourite waffles with vanilla and honey - our recipe is dairyfree due to milk intolerance in the family, but feel free to use real butter and full cream milk for these, it won't make them any less delicious for sure :)

2:45 AM, May 11, 2010  
Anonymous Jen W. said...

Waffles of Insane Greatness: http://www.foodnetwork.com/recipes/40-a-day/waffle-of-insane-greatness-recipe/index.html

I see they've already been mentioned once. So, so good!

3:53 AM, May 11, 2010  
Anonymous Amy said...

Sunday is the only day my husband and I get to spend together. We work opposite shifts and have different days off. Consequently we like to linger over breakfast and I make waffles most Sundays.

I keep shopping around for a different, or better waffle, but I keep coming back to the first one I ever made. It's Art Smith's Sour Cream Waffle, and Heidi of 101 Cookbooks has done the world a favor by posting it on her blog.

Not only is it delicious and crispy, but it's incredibly (almost stupidly) easy. No egg whites to whip. Just melt some butter and throw everything together. It takes longer to heat the waffle iron than to make the batter!

It's also a very forgiving recipe. No sour cream? Use yogurt. Not enough butter? Cut it back a little bit. Only 2 eggs in the fridge? Make up the third one with some extra sour cream or yogurt.

4:21 AM, May 11, 2010  
Blogger Heather said...

We make the overnight waffles from Staff Meals by David Waltuck and Melicia Phillips. They are seriously easy and the yeast batter is made the night before and stuck in the fridge. The waffles are heavenly. They are both light/airy and filling. They are, in short, addictive.

4:34 AM, May 11, 2010  
Blogger Patty Marguet said...

no other waffle i have ever eaten stacks up to this recipe: http://eatwithaspoon.blogspot.com/2010/04/waffles.html

5:11 AM, May 11, 2010  
Anonymous Nancy said...

Several people already mentioned this, but it's worth repeating: my favorite tip is to separate the egg whites and beat them until stiff peaks form, then fold the whites back into the batter as the last step. It's one of those things--you don't need to do it if you're in a pinch, but if you want special waffles, it's the way to go.

5:16 AM, May 11, 2010  
Anonymous Anonymous said...

best waffles ever are in Marion Cunningham's "The Breakfast Book". You make them the night before, let them rise on the counter, add egg and baking soda the following morning and you are good to go. Taste like the best donuts--yeasty, crisp, light.

5:20 AM, May 11, 2010  
Blogger Magnolia said...

Good Night Waffles
1/2 cup lukewarm water 105°F
4 Tablespoons granulated sugar, divided
2-1/4 tsp. active dry yeast (one packet)
2 cups whole milk, warmed to 105°F
1/2 cup unsalted butter, melted and cooled until tepid
1 tsp. salt
2 cups all-purpose flour
2 large eggs, beaten lightly
2 tsp. vanilla extract
1/4 tsp. baking soda

The night before or at least 8 hours before baking, combine the warm water, 1 T of sugar and yeast. Let stand 10 minutes, until foamy. Stir in warm milk, melted butter and salt. Beat in flour until smooth; use a hand mixer on low speed. Cover bowl tightly with plastic wrap and let sit on the counter overnight. DO NOT REFRIGERATE.
In the morning, preheat your Waring Pro Belgian Waffle Maker on setting #4. While it is heating, stir eggs, remaining 3 T of sugar, vanilla and baking soda into the batter. Pour onto waffle grids. Close cover, rotate 180° to right; bake until it beeps, rotate 180° to the left. Remove when indicated, repeat with remaining batter. Waffles may be kept warm in a slow oven 200°F on a rack on a cookie sheet (makes six Belgian waffles) *Note: These waffles have a sourdough flavor which is surprising at first, but they are really wonderful with sweet toppings like powdered sugar, jam, syrup, or apple butter.

5:25 AM, May 11, 2010  
Blogger Jennifer Jo said...

Molly, I'm so glad you asked: Cornmeal Whole Wheat Waffles. http://bit.ly/cWqIAO

They are of the Night Kitchen variety (mix them up the night before, wake up and cook), rich, whole grain, and light as a feather.

Happy waffle making!

5:58 AM, May 11, 2010  
Blogger Valerie Whitney said...

I use your Fordhook farm pancake recipe! See it in action on my blog-

5:58 AM, May 11, 2010  
Anonymous Wendi said...

Molly, I've failed at waffles MANY times, most recently trying to master Marion Cunningham's Raised Waffles (which I see is already in the comments).

A few years ago I found a recipe for Waffles of Insane Greatness. I was skeptical but they are, in fact, insanely great.


And I've also developed a serious crush on Joy the Baker's Brown Sugar Bacon Waffles.


5:58 AM, May 11, 2010  
Blogger Lizzie said...

Mark Bittman's How to Cook Everything Vegetarian has a lovely overnight yeasted waffle batter - they are flavorful, crispy, and not too rich.

6:03 AM, May 11, 2010  
Anonymous SFDC said...

My dad made waffles every Sunday morning throughout my childhood. I remember standing on a little stool and helping him measure the dry ingredients and stirring (just enough!) the batter. Also sneaking a few little fingers in for a taste! The recipe was from Joy of Cooking, and if we didn't have buttermilk, we didn't have waffles. Now when I make them at home, I've substituted yogurt many times in a pinch, but I think the secret is to use full fat buttermilk and as someone else suggested, don't skimp on the butter. Oh, and always add vanilla.

I love waffles!

6:16 AM, May 11, 2010  
Anonymous Andy Anbender said...

Here it is, my grandmother's recipe. A family favorite - go to comfort food with maple syrup.
3 c. milk
1/4 lb butter
let come to a simmer in large saucepan, set aside to cool down
Add 1/2 pkg rapid rise yeast when milk is warm (not hot)
Then add 2 1/2 c. flour, 1 t salt, 2 eggs (beaten) Let stand overnight or for about 6 hours. Dissolve 2 t sugar and 1/4 t baking soda in a little cold water and add. Batter will keep in fridge for several days.

6:18 AM, May 11, 2010  
Blogger teresacooks said...

I echo everyone with Marion Cunningham's overnight waffles, and I have a great overnight healthy amazingly delicious waffle here:http://teresacooks.com/?p=46, but for a quick "oh we want waffles" that are still really good I turn to the King Arthur cookbook. I made them this morning and since I was using a hello kitty waffle maker my kids are insisting that I put them on my blog. . . so coming soon.

6:21 AM, May 11, 2010  
Blogger Naho @ Scrumptious Foods said...

Hi There!

This recipe actually came with my waffle maker and I thought it was a pretty good recipe. I personally like to add an extra teaspoon of vanilla extract. Hope you like this recipe.

-Weekend Waffles-


* 1 cup flour
* 3 teaspoons baking powder
* 1/4 teaspoon salt
* 1 tablespoon sugar
* 2 eggs, separated
* 1 cup milk
* 4 tablespoons oil
* 1 teaspoon vanilla


1. In a large bowl, whisk together flour, baking powder, salt, and sugar. Set aside.

2. Beat egg whites until stiff. Add milk and egg yolks to flour mixture. Stir until smooth.

3. Add oil and vanilla to batter and mix well.

4. Fold egg whites into the batter. Pour batter onto waffle baker.

6:27 AM, May 11, 2010  
Anonymous molly said...

Waffles are terrible teases, no? They disappoint far more often than anything.

My favorite (and only) are yeasted waffles, made famous by Marion Cunningham and riffed on all over. Crisp, light, ridiculously flavorful, they avoid the awful sog waffles are so good at.

We use Deborah Madison's version (sorry for the long link, but here: http://www.remedialeating.com/2009/06/it-is-hard-not-to-love-a-sunrise----even-when-youve-only-caught-it-by-unhappy-accident-on-the-four-am-coattails-of-a-b.html)

6:42 AM, May 11, 2010  
Blogger Laura said...

I see that you got tons of recipes already but I would like to add this. One time I made it with hazelnut and added orange zest and served it with warm orange segments, it was delicious.

I wish I remember where I got it, either martha stewart or king arthur's book.

Buttermilk waffles

Sift together:
2 cups pastry flour
2 TBS sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 C nut meal (optional but highly recommended)


2 eggs
1 3/4 C buttermilk
4 oz butter (melted)
2 tsp vanilla extract

Add the wet ingredients to the dry and mix just until incorporated. Let sit for few minutes and cook according to your waffle maker.

7:14 AM, May 11, 2010  
Anonymous Anonymous said...

I'll second the recommendation for the old Betty Crocker recipe. Also, SlashFood just had a lemon-blueberry variation of Bittman's recipe:

7:26 AM, May 11, 2010  
Anonymous Kelly said...

We made some delicious waffles a few weeks ago. The recipe was out of Gourmet at Home and they had seltzer water in them. Super yummy, very light, and nice and crispy on the outside.
We posted the recipe here:

7:28 AM, May 11, 2010  
Blogger scox said...

I always use this recipe. I love them. Light, crispy, airy. Hope you do to.

7:37 AM, May 11, 2010  
Anonymous Lou Ann said...

Our all-time favorite:

Spiced Pumpkin Waffles

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh-ground nutmeg
1/4 teaspoon cloves
4 large eggs
2 cups buttermilk
1 cup pumpkin puree
1/2 cup dark brown sugar
1/4 cup unsalted butter (1/2 stick), melted
1 teaspoon pure vanilla extract


Make the waffles: Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg and cloves in a large bowl and set aside. Whisk together the eggs, buttermilk, pumpkin puree, sugar, butter and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth. Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.

7:39 AM, May 11, 2010  
Anonymous dc sarah said...

we just got an old waffle iron that i've yet to try out, so i'm also on the hunt. loving all these suggestions. btw, pre-ordered lines and shapes. cannot wait to see it!!

7:40 AM, May 11, 2010  
Blogger The Yard Sale Girl said...

No waffle suggestions pretty sure the ones my mom made with bisquick weren't very good. This book looks fantastic though, looking forward to getting a copy ASAP....thanks for the heads up and congratulations on your contribution to it!

7:47 AM, May 11, 2010  
Blogger Anne Zimmerman said...

Oh I am in search of a good waffle too. If you find one, please share!

7:58 AM, May 11, 2010  
Blogger Amanda Mae said...

I JUST posted my NEW favorite waffle recipe: http://maebird.blogspot.com/2010/05/soaked-waffles.html

They are whole grain waffles, made with whatever grains you choose (I made some this morning with whole wheat, oats and buckwheat) BUT they are soaked overnight and blended.... so they come out so light and crispy and AMAZING. Don't be turned off by how strange these sound, they are SO GOOD. My waffle world has been turned UPSIDE DOWN!! You HAVE TO try it!

7:58 AM, May 11, 2010  
Blogger Heather and Johnny said...

another vote for joy of cooking. we add divide the fat between melted butter and flavored olive oil. meyer lemon oil or tangerine oil from pasolivo are our faves.

8:02 AM, May 11, 2010  
Blogger Andrew said...

I had a lovely time visiting Seattle last week. Delancy was a highlight on dining. There is so much good food in Seattle. It was great to meet Orangette, Brandon, and Mom who was also visiting from Oklahoma.
When you go to Delancy be sure to sit at the bar. Wonderful to watch artists at work.

8:03 AM, May 11, 2010  
Blogger Rebecca said...

Who knew there was a WAFFLE place downtown!??! Gonna have to go check that out.

I use the recipe that came with the waffle iron (although likely will be switching after all of this and despite the fact that the one I use is great).

The key to it is the whipped egg whites folded in VERY gently.

And now I'm craving waffles.

8:14 AM, May 11, 2010  
Blogger Josh said...

Been there. I echo the Joy of Cooking recommendation! A little vanilla, a little cinnamon in the batter and you're golden - literally - a great golden waffle.

8:44 AM, May 11, 2010  
Blogger cj said...

Michel Roux in his Eggs cookbook has what is by far the best waffle recipe I have tried. The basic recipe only makes enough to fill the waffle iron once so double the recipe if you are cooking for more than two or three people. I always add vanilla.

8:53 AM, May 11, 2010  
Blogger jude said...

I'm a big fan of Fannie Farmer's waffles. The overnight are really good, but the classic are even better.

9:59 AM, May 11, 2010  
Anonymous Adrianna from A Cozy Kitchen said...

Megan over at A Sweet Spoonful made some beautiful yeasted waffles. I haven't tried them but I'm doing so this weekend!


10:07 AM, May 11, 2010  
Blogger on the p[a]late said...

Hi Molly,

My favorite waffle recipe, albeit seasonal, is Rachael Ray's gingerbread waffles. Made with pumpkin puree, it is rich and fabulous! They hardly need syrup, maybe just a snowing of powdered sugar. It is on the Food Network site.

10:27 AM, May 11, 2010  
Anonymous Tracy said...

No drizzle of syrup could save them? How about peanut butter? Peanut butter saves the day...most days. :)

10:29 AM, May 11, 2010  
Blogger Caroline Shields said...

Molly - This recipe will certainly wow you and your mom. It's from The Publican restaurant in Chicago. I think they are good for breakfast or for dessert with salted carmel sauce and cream. Enjoy. http://tastingtable.com/recipe/publican_waffles_tastingtable_chi1.pdf

10:32 AM, May 11, 2010  
Blogger Amélie said...

Hi Molly! Here is the waffle recipe I use most often now: http://amelieschoice.blogspot.com/2009/02/waffles-for-breakfast.html
They're plain waffles, which you can flavour with syrup, fruit or jam once you have them. They're fluffy on the inside and crispy on the outside, which I love in a waffle. I hope you like it!

10:54 AM, May 11, 2010  
Blogger Becky said...

I use the waffle recipe from the Better Homes and Gardens cookbook (the red and white checked cover). They are the best waffles I've ever had; light and fluffy on the inside, crisp on the outside. I also use the recipe for bacon waffles. Cook some bacon until it's extra crispy, crumble it, and add it to the batter at just before baking. Perfect with maple syrup and strawberries on the side!

10:57 AM, May 11, 2010  
Blogger Lulu said...

The buttermilk waffle (or pancake) recipe from Bette's Oceanview Diner in Berkeley, CA is phenomenal. They are simple, quick and incredibly delicious. Below is a link to the recipe online. They also authored a great little book called The Pancake Handbook-Specialties from Bette’s Oceanview Diner. http://www.examiner.com/x-5885-Berkeley-Cooking-Examiner~y2009m7d6-Bettes-Oceanview-Diner-classic-buttermilk-pancake-recipe

11:24 AM, May 11, 2010  
Blogger nicole said...

This is my favorite, simple and so good:

Waffles, adapted from Marion Cunningham’s “Lost Recipes”

1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 eggs
1/4 teaspoon baking soda
1 tsp. vanilla

1. Choose a large mixing bowl because the batter will
double in bulk as it rises. Put the water in the
mixing bowl and sprinkle in the yeast. Let stand to
dissolve for 5 minutes. Whisk in the milk, butter,
salt, sugar and flour and beat until smooth. Cover the
bowl with plastic wrap and let stand overnight in the refrigerator.

2. Preheat the waffle iron. Just before cooking the
waffles, beat the eggs and baking soda into the
batter. (The batter will be thin.)

3. Pour ½ to ¾ cup
batter into the waffle iron. Bake until waffles are
crisp and golden brown. Extra batter will keep for
several days in the refrigerator.

Makes about 8.

11:24 AM, May 11, 2010  
Blogger Josh said...

The best waffle recipe I ever came across was pretty straightforward, like most recipes are, but the trick was in the prep. I kinda feel like waffles and pancakes are a "use whatever recipe you want" kind of food, lots of the ones that have been posted look pretty similar. You just need to have the skills to know when to flip, what the right temperature of the griddle is how long to let the batter rest etc. etc.

OK, the trick. The idea is to create little lumps of fat in the batter the same way you want little lumps of fat when you're making scones when you cut the fat into the flour. The lumpy distribution of fat helps to make a much nicer crumb in the scones, and it will do a similar thing if you can get that into the waffle batter.

Cutting butter into the flour is one way to distribute the fat through the batter... but because waffle batter is going to be more soupy than scone dough there's another shortcut. Use super cold milk in the batter, i.e. directly out of the fridge. Melt the butter in the microwave just until it's soft enough that it's runny once stirred, like honey. Then you're going to pour the fat directly into the cold milk (and eggs) while you whisk it up. The fat hardens into little lumps as it hits the cold milk. You'll wind up with a bowl of eggy milk with little lumps of fat all floating on the surface. Perfect. Mix it into the dry ingredients but not so much that you're breaking up the lumpy fat. Slap that into the waffle iron and you'll get some beautiful waffles. It probably helps if the waffle iron makes waffles that have some thickness so there's room for some real crumb to form.

11:26 AM, May 11, 2010  
Blogger Trina said...

I see it's been said, but the regular old Joy of Cooking waffle recipe has never failed for me (unless I accidentally burn them). So much so that I've never felt the need to try any others, so I can't offer any comparisons. But I have made them for friends who have said they're the best waffles they've ever had! It does instruct you to use a baffling 2-7 tbs of butter, which is actually pretty large range when you think about it.

11:27 AM, May 11, 2010  
Anonymous Anonymous said...

Cook's Illustrated recently published a new waffle recipe that uses (of all things) CLUB SODA to get bubbles without yeast and an overnight sit. They were great!

11:55 AM, May 11, 2010  
Blogger Lea said...

If you have some sourdough starter handy, I would recommend trying Nancy Silverton's recipe for sourdough waffles which is in her book, Breads from the La Brea Bakery (p. 244). I don't like how she mixes her ingredients together, so I do the following:

Combine salt, brown sugar, and flour together in mixer bowl. While paddle is moving, add milk/butter mixture. Then add white starter.

I've never tried yeasted waffles, but I know I'll never go back to baking powder/baking soda waffles after having made these.

Hope you can give them a try sometime!

11:58 AM, May 11, 2010  
Blogger BFW said...

As others have said, Mark Bittman's overnight waffles. Kind of funny you should ask - I'd just posted on my blog (yesterday(?)) that it was the best waffle recipe out there.

12:23 PM, May 11, 2010  
Anonymous Brownie said...

I made waffles from the King Arthur Sourdough Waffles recipe http://www.kingarthurflour.com/recipes/sourdough-waffles-recipe for family for Easter brunch, and everyone loved them, even my sister who was skeptical about sourdough waffles.

2:00 PM, May 11, 2010  
Blogger sierra said...

Mark Bittman's overnight yeasted waffles.

I made them for my mom on Sunday, they were the best waffles we'd ever had (and my mom makes a mean waffle)

4:10 PM, May 11, 2010  
Blogger Erin said...

I third or fourth or whatever it is about the Cook's Illustrated Yeasted Waffle. SO SO good. Especially with some fried chicken. I think it's got buttermilk in it too. It's perfectly crispy and tangy. Yum!! So much better than box mix.

4:27 PM, May 11, 2010  
Anonymous sean moss said...

Hi Molly,
Coincidentally, I just went to a waffle party on Saturday and someone made a recipe from the book "Pancakes and Waffles" by Kate Habershon which I considered to be just about the perfect waffle. It was light and crispy and flavorful and absorbed just the right amount of syrup. The recipe contained peaked egg whites and yeast and had to be made the night before. I'm still searching for a copy of the recipe. It's probably similar to the Cook's Illustrated or Mark Bittman's yeasted waffle that others have mentioned.

4:35 PM, May 11, 2010  
Blogger Nabeela said...

I have a go-to waffle recipe..but these are slightgly different. They're made overnight and uses yeast.

Raised waffles:
2 1/2 tsps active dry yeast
1 tsp sugar
1/4 cup warm water
1 cup milk(whole or skim....anything will do)
2 tbsp butter
1 cup flour
2 tbsp brown sugar
1/4 tsp salt
1 large egg
1/4 tsp baking soda
(Makes 8-10 waffles)
Dissolve yeast and sugar in the warm water and let it rest for 5 minutes, till slightly foamy. Heat milk with butter till it is lukewarm and the butter is melted. In another bowl, whisk together flour, sugar and salt. Stir the warm milk mixture into the yeast mixture and then add the flour. Whisk it thoroughly to blend. Cover and refrigerate overnight. The next day, add the egg and baking soda and whisk it in till thoroughly blended. Spray the waffle iron with oil(or brush it) and bake according to manufacturer's instructions. Best enjoyed warm. Can be reheated in a 350 degree oven for 3 minutes if there are any leftovers...although I doubt there will be :)

5:04 PM, May 11, 2010  
Blogger Alice said...

I think part of the problem is that you used a Belgian waffle iron, which is fine if you want Belgian waffles. Give me the old fashioned kind anytime.

5:15 PM, May 11, 2010  
Blogger Amy said...

Molly, we eat a lot of waffles at our house and no matter how many recipes I try we always come back to these ones, gotta love Cook’s Illustrated. Enjoy.

Resurrecting Raised Waffles Cook’s Illustrated March & April 2004

1 ¾ cups whole, low fat, or skim milk
8 Tbl. Unsalted butter, cut into eight pieces
2 c. (10 oz) unbleached all purpose flour
1 Tbl. Sugar
1 1/2 t. instant yeast
2 large eggs
1 t. vanilla extract

Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.

Heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer’s instructions (use about ½ cup for a 7-inch round iron and 1 cup for a 9-inch square iron). Serve waffles immediately or hold in low temperature oven.


5:44 PM, May 11, 2010  
Blogger whitney said...

do you own apples for jam by tessa kiros? if not, check it out from your library. the whole book is fantastic. lentils and rice, roast chicken, sea salt fries...gah. but, her pancakes and waffles from that book have become my absolute go-to!

good luck, with the waffles and everything else.

6:02 PM, May 11, 2010  
Blogger d said...

for breakfast on christmas day my sister made us all cornmeal waffles with pepper jack cheese, corn niblets, onions and honey-butter <3 in her new waffle iron (a christmas gift nonetheless)

6:29 PM, May 11, 2010  
Anonymous Rachel said...

These are my go to 'plain' waffles

I freeze the extra to pop in the toaster for a snack.

otherwise I pick something from Dorie's Waffle book (on permanent loan from my sister)

7:07 PM, May 11, 2010  
Anonymous alisser said...

Hi. If you want to break away from the traditional base of flour/egg/milk recipes, try cornbread waffles from Isa Moskowitz brunch cookbook. It is fluffy and also has a crunch:
non-dairy milk
apple cider vinegar (i use liberally)
baking powder
sugar to taste
canola oil
(customize with any other spices or other flavors to taste.)

7:15 PM, May 11, 2010  
Anonymous laura said...

I read all of your posts, but try not to wear out your comment section. I had to chime in because my husband and I faithfully make some amazing waffles based off a Washington DC restaurant. Buttermilk, a bit of cornmeal and beating the egg whites separately make these these perfectly crisp, light, and full of rich buttery tangy flavor. We love them. I wish I lived in Seattle so I could come hear your reading! ~laura


7:19 PM, May 11, 2010  
OpenID coconutandquinoa said...

I can't believe I'm adding to this mound of waffle suggestions, but my mothers waffles are amazing;
spelt with almond meal and orange zest. I wrote a post on them last summer and everyone that tries them, loves them....think you and you mother will too!...if you get through this impressive list!

Really enjoy your great talent for writing, thank you,


7:22 PM, May 11, 2010  
Blogger Caitlin said...

I haven't made a waffle in ages and now I'm craving some. Can't offer much advice until I try to make my own but a little powdered sugar and fresh fruit always help!


7:27 PM, May 11, 2010  
Blogger Alexis said...

Molly, it looks like you have a TON of good recipes to go through, but here are two of my favorite, from my blog Recipes for Laughter.

Pumpkin waffles:

Whole wheat waffles:


7:59 PM, May 11, 2010  
Anonymous Blaine said...

Hi Molly. I live in CT ( but I am originally an OKC girl like you) and I will be in Seattle on biz next week. I would love to go to your beer week dinner. Not sure how your seating is or that kind of thing. Would it be weird to go by myself?

8:34 PM, May 11, 2010  
Anonymous Dawn said...

I know you have a million suggestions above already, but I wanted to put in another vote for Mark Bittman's Overnight Waffles, just to make sure you know that you really should make them. ;)

8:43 PM, May 11, 2010  
Blogger Jacqueline said...

The waffles may have been mediocre, but the photos are gorgeous!

11:17 PM, May 11, 2010  
Blogger Molly said...

I LOVE YOU PEOPLE! You're amazing. I'm going to sit down and go over the recipes you've suggested, and then I'll narrow it down to three (or maybe four) to try later this week. It'll be The Great Waffle Showdown of 2010. Stay tuned.

Again, I love you. Seriously.

And Blaine, the seating for the beer dinner will be communal - probably 4 tables of 10 people, or something like that. So it wouldn't be at all weird to go alone!

11:24 PM, May 11, 2010  
Blogger Casey said...

Hi Molly and all,
My old boss gave me this family recipe after I told him about my "new" thrift store waffle maker. It's my favorite.

Mix in a small bowl:
1 3/4 C. milk
2 eggs
1/4 C. softened butter
1/4 C. yogurt
2 tsp. vanilla

Mix in a larger bowl:
1 C. white flour
3/4 C. whole wheat flour
1 Tbsp. baking powder
2 Tbsp. sugar

Add contents of small bowl to larger bowl and stir until just mixed. Waffletize.

5:51 AM, May 12, 2010  
Anonymous JCP said...

Marion Cinningham's "The Breakfast Book" raised waffles if you have the time, sour milk waffles for a quicker but very tastey alternative.

6:43 AM, May 12, 2010  
Blogger femiknitter said...

One word: sourdough (to which you can also add chocolate). My dad made them every weekend when I was a kid (or at least he made them on the weekends he didn't make sourdough pancakes) and they are AMAZING. Only problem is you need a starter. The recipe is in Charles Wilford's Adventures in Sourdough Cooking and Baking, which I highly recommend if you like sourdough.

6:51 AM, May 12, 2010  
Blogger Marie-Claude said...

Bonjour Molly,

Here is a recipe for Vanilla Yogurt Waffles, adapted from the Sew Liberated blog. Elles sont excellentes!

1 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 eggs
1 3/4 cups vanilla yogurt
1/2 cup vegetable oil

Mix the dry ingredients together and set aside. Separate the egg whites from the yolks, placing the whites in a bowl to be whisked and the yolks in another bowl that will accommodate all of the wet ingredients. With a hand-held mixer, whip the egg whites until they stiffen. Mix all of the wet ingredients together with the egg yolks. Pour the wet ingredients into the dry ingredients and stir. Fold in the whipped egg whites and pour the required amount onto your waffle iron.

À bientôt,


8:22 AM, May 12, 2010  
Blogger Becky said...

I use this one, but add vanilla-


Something about the cornmeal makes it crunchy and special.

8:31 AM, May 12, 2010  
Blogger deborah said...

the banana walnut waffles from Veganomicon are amazing. I've never eaten a better waffle.

8:50 AM, May 12, 2010  
Anonymous Kristen K. (wwfoodie) said...

Looks like you gots LOTS of suggestions on the waffles, will have to break out the waffle iron and give some of these a shot! But this comment is about your travel/reading schedule...next time you hit the east coast can I suggest a visit to the Raleigh/Durham/Chapel Hill area of NC? Quail Ridge Books in Raleigh or The Regulator Bookshop in Durham (or both) would be wonderful stops on your tour. Durham has been featured lately in several places as one of the "foodiest" places in the country. I think you'd love it and we'd love to see you! (:

8:56 AM, May 12, 2010  
Anonymous Althea said...

I cannot give a high enough recommendation for Mark Bittman's overnight waffles recipe. I think it's the butter. And the yeast.
I dream of these waffles. I give the recipe to friends like a gift of the heart.

9:09 AM, May 12, 2010  
Anonymous Elke said...

We just made waffles from the Joy of Cooking (using the least amount of butter recommended) and of the flour amount (maybe 1.5 cups) used 0.5 cup of buckwheat flour. They were a gorgeous speckled color and very tasty.

9:13 AM, May 12, 2010  
Blogger Whitney said...

From Everbody Likes Sandwiches:


I haven't tried it yet, but will in the near future... Love the idea of adding bananas. Like healthy banana bread for breakfast :)

9:19 AM, May 12, 2010  
OpenID yummy2tummy said...

I just bought your book. Can't wait to dig into it :)

9:21 AM, May 12, 2010  
Anonymous Anonymous said...

Google "Donn's Waffles". They are absolutely delicious. I can vouch as my sister makes them often.

12:15 PM, May 12, 2010  
Anonymous Marcia said...

Hi Molly..I've been making "Raised Waffles" from an old (Eleventh)edition of the Fanny Farmer Cookbook for years. They were there even before Marion Cunningham's revision,and I believe they were left out of her first revision.A slightly different version is also in the 6th edition.(I have several old family Fannys from my mother and grandmother)
So: 1/2 cup warm water and 1tsp sugar, and 1 envelope yeast ..let sit 5 minutes..add 2 cups lukewarm milk, 1tsp salt, and 1/2 cup melted butter or vegetable oil ( I've used both, and they may be even crispier with corn oil) Let rise, covered,overnight,(BUT,NOT in the refigerator.) In the morning beat in 2 eggs and a pinch(about 1/4 tsp) baking soda. The batter will be thin. Cook on waffle iron. ..Here is my thought about waffle irons..so many people have the Belgian Waffle irons which have been popular as wedding presents and which require more batter, and produce a thicker, soggier waffle..I use a regular (Thinner) waffle iron, and they come out crispy and delicious every time. Good Luck.

12:18 PM, May 12, 2010  
Blogger Caroline said...

I always add a hint of vanilla and shave dark chocolate into the batter. I love your book by the way it is simple, refreshing and a great read. Much love! xo

12:35 PM, May 12, 2010  
Anonymous Jackie said...

lots of fun stuff in this post. can't wait to see the book.

overnight waffles from mark bittman's how to cook everything vegetarian are my absolute fave.

1:17 PM, May 12, 2010  
Blogger Delilah said...

someone else may have already posted this, but my go to recipe is tea's ginger bread waffle recipe, which I made for the first time on obama's inauguration day, so I always think of them as inauguration waffles. I love to make a batch and save some in the freezer. (though the stash never lasts for more than a couple weeks!)

1:44 PM, May 12, 2010  
Blogger ElizaBeth said...

There have been a few mentions of bacon waffles but they only call for crumbling bacon into the batter. I do the crumble too but go one step farther: substitute the oil called for in the recipe with bacon grease. Healthy? No. Amazing? Yes.

2:52 PM, May 12, 2010  
Anonymous Marcia said...

In my comment about Fanny Farmer raised waffles, I left out the 2 cups of flour..mixed in with everything else at the beginning..otherwise you would just have raised Goo..sorry. I do feel very strongly about using a traditional waffle iron rather than a Belgian one.

3:24 PM, May 12, 2010  
Anonymous Shelley said...

This is a recipe I use for my family & as a gift jar (dry ingredients only, of course) with a tiny bottle of maple syrup attached. Best Pancakes: 2 c. all-purpose flour, 2 c. buttermilk, 1/4 c. melted unsalted butter, 2 eggs, 1/4 c. sugar, 1 tsp. vanilla, 1/2 tsp. salt, 2 1/2 tsp. baking powder, 1/2 tsp. baking soda. Mix together & use for pancakes or waffles. I add 2 Tbsp. of milk to thin it out for waffles. You can also substitute whole wheat flour or a combo of both.

4:55 PM, May 12, 2010  
Blogger Elle said...

Amazing Overnight Waffles...easy, delicious, have never failed yet.

5:21 PM, May 12, 2010  
Anonymous Jennifer said...

I actually packaged this homemade mix with a pretty notecard of cooking instructions as a holiday gift this past season.


6:03 PM, May 12, 2010  
Anonymous Anonymous said...

Anna Pump's recipe with lemon zest. So simple and everyone who has ever eaten the says they are the best.

7:03 PM, May 12, 2010  
Blogger Candace said...

I see a waffle book out of this!

10:31 PM, May 12, 2010  
Blogger Amanda said...

Look up Yeast Raised Christmas Waffles, and you'll find an AllRecipes page for some yummy ones.

4:34 AM, May 13, 2010  
Anonymous Alexis said...

Mark Bittman has a great recipe in How to Cook Everything Vegetarian (the key is beating the egg whites to soft peaks and folding them in separately. Bittman aslo has a great "overnight" waffle (yeasted) receipe in the same book. Yum!

6:31 AM, May 13, 2010  
Blogger Swiss said...

I have an old cookbook; sooo beat up and it is just called, “Breads” - I mean I had it when my kids were little and they are 39 and 40!

It has a waffle recipe that is soooo fabulous - you have to let it sit overnight - like your oatmeal pancakes- but they are well worth the wait...I am not home right now to copy it but I will- it is worth that trouble. I must do something to repay you- my Granddaughter and I made three of your Winning Hearts and Mind's cakes last night!

11:18 AM, May 13, 2010  
Blogger Swiss said...

PS - Not the yeasted ones people are talking about!

11:21 AM, May 13, 2010  
Blogger Kelsey B. said...

Hi! I don't have a specific waffle recipe, it varies every time. I just know that if you add a little malt powder to waffle batter it is amazingly delicious! I picked that up from the Chef my brother worked with one summer at resort hotel, my bro was in charge of the waffle bar at the buffet brunch (and I ate a lot of free waffles that summer).

2:12 PM, May 13, 2010  
Anonymous Tina said...

Cook's Illustrated had a waffle recipe recently that used powdered buttermilk, as well as seltzer water to gift the waffles lift. The recipe also called for oil, NOT butter, to keep them crispy. I made the recipe and they were pretty good, so you might want to try them. I live at high altitude (7,000 feet) and I have a feeling they would be better closer to sea level.
Anyway, good luck on your hunt.

2:54 PM, May 13, 2010  
Anonymous Cindy said...

The very best waffles ever, come from Marion Cunningham’s “The Breakfast Book.” We call them heavenly waffles!! One recipe will make about 8 waffles. The recipe doubles very well. Please note that the eggs and baking soda are added just before making the waffles. These waffles are delicious served with mixed berries, whipped cream and maple syrup.

½ cup warm water (about 115-120 degrees F)
1 teaspoon sugar
1 envelope (or 2 ¼ teaspoons) traditional dry yeast (not instant yeast)
2 cups 2% or homogenized milk
½ cup (1 stick) unsalted butter, melted
1 teaspoon salt
2 cups all purpose flour

2 eggs
¼ teaspoon baking soda

1. Use a rather large mixing bowl – the batter will rise to double its original volume. Put water and sugar in a mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes.

2. Add the milk, melted butter, salt and flour to the yeast mixture and beat until smooth and well blended and all the lumps are gone. A hand held electric mixer works well for this. Cover bowl with plastic wrap and let stand overnight at room temperature, if you are planning waffles for breakfast. If you are planning waffles for dinner, make the batter in the morning and let sit out on the counter all day.

3. 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 1/3 to ½ cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp.

3:03 PM, May 13, 2010  
Anonymous Nicole said...

The best waffle recipe I've used came from my Cuisinart waffle iron instruction/recipe book. Kind of light, the perfect amount of sweetness (not too much!), and so delicious (even better if you add strawberries to the batter!).

7:22 PM, May 13, 2010  
Blogger Holly Dart said...

Mark Bittman's overnight waffles from How to Cook Everything.

* 1/2 teaspoon Instant yeast
* 2 cups All purpose flour
* 1 tablespoon Sugar
* 1/2 teaspoon Salt
* 2 cups Milk
* 8 tablespoon Butter melted and cooled
* 1/2 teaspoon Vanilla extract optional
* Canola Oil for brushing on waffle iron
* 2 eggs


1. Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature (I found a gallon pitcher worked best)

2.Brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter. (I just stirred the eggs into the batter without separating them. Seemed to work well.)

3. Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

I watch for the steam to stop rising from the waffle iron before I check for doneness. Also, these freeze well if you have extras. A quick toast in the toaster oven crisps them up again and they taste almost as good as fresh.

7:26 PM, May 13, 2010  
Blogger ridgegirl said...

I'm sure someone has already mentioned this one before, Marion Cunningham's recipe for raised waffles. A winner every time. You probably have a cookbook with it already as some of mine do, or it's on the internet somewhere. I own a B&B and every time I make these people LOVE them.

9:51 PM, May 13, 2010  
Anonymous PrincessButterfingers said...

Here's another vote for the waffle recipe from The Fannie Farmer Cookbook. Yum! I've never had a waffle that has tasted better.

10:37 PM, May 13, 2010  
Anonymous Anonymous said...

I add orange zest to any standard waffle recipe. Deeelish!

12:47 AM, May 14, 2010  
Anonymous Lindaf said...

This is Ingrid Rockwell's waffle recipe. Bon Appetit named her Madison, Wis., food cart, "Ingrid's Lunchbox" the best food cart in the nation a year or two ago...I've made it several times and even without separating the eggs, it's great.

7:43 AM, May 14, 2010  
Anonymous Anonymous said...

Dairy Hollow House Cookbook has a great recipe that uses rice flour instead of wheat flour. They waffles are light, sweet and crunchy if you let them cook long enough. My favorite.

10:50 AM, May 14, 2010  
Blogger Megan said...

Just a note to say how much I enjoy your blog (and your podcast! made me laugh out loud at work today). It's writers like you that got me excited about food, made the kitchen a not-so-scary kind of place, and helped me discover my love of food writing. I write a blog called "The Crust" here: http://thewholecrust.blogspot.com/

I look forward to the new book! Cheers,

11:22 AM, May 14, 2010  
Anonymous Joanne said...

Just wanted to add that our go-to when we haven't thought about it the night before is the Rose Levy Beranbaum recipe mentioned above - but it's not yeasted, so you can mix it up last minute...if you dare to serve your loved ones all...that...butter....

11:27 AM, May 14, 2010  
Blogger Audrey said...

I have made every Cook's Illustrated waffle recipe ever published (and also your shortbread-become-waffle), and I would definitely agree with those who voted for the recipe with seltzer and buttermilk powder. The first time we made it, my husband looked at me and said, "This is it."

Yeasted are lovely, but they're really a different animal.

Mark Bittman I have so much respect for but I often feel suckered when I use his recipes -- they're more-often-than-not just not as good as I imagine.

12:02 PM, May 14, 2010  
Blogger bel said...

i have four tickets for the delancey and chuckanut brewery dinner, which i will not be able to use.

we were planning to take friends as a wedding gift, but plans changed.

i don't think i'll have any trouble selling them on craigslist, but thought an orangette reader might like the chance to attend molly and brandon's sold out beer week event.

i'll sell them for exactly what i bought them for, of course, and am happy to meet up somewhere convenient for the hand-off.

12:13 PM, May 14, 2010  
Blogger Esme said...

YEAST! You must use yeast in the batter...crunchy, light, perfect, DELISH. MY Dad's secret recipe...sssshhhh...dont tell him
1 stick butter
2C milk
2 eggs (seperated)
1/2t vanilla
2c flour

T yeast
1/4 C H2O
t sugar

Melt butter and milk together. Mix yeast, and sugar with water (proof) and add to the butter and milk. Add yolks, vanilla and flour. That order.
Let rise at least one hour in warm spot.
Whip egg whites until stiff and stir in just before making.
Hope you try them....

1:20 PM, May 14, 2010  
Blogger kathy said...

Try the recently posted multi-grain waffles on 101cookbooks.com. They were delicious and enjoyed by all for a recent weekend breakfast. Originally found the site through your blog.

9:11 PM, May 14, 2010  
Blogger Clarice said...

Our tried and true is from Mark Bittman, How to Cook Everything!

6:01 AM, May 15, 2010  
Blogger PZ said...

Just made Kim Boyce's Maple Oat Waffles from her new cookbook

SUPERB waffles!!!!!

Also Molly, worth mentioning is that I made your Flapjacks from your Bon Apetit article and loved them! Still have the lovely can of Lyle's Syrup on the counter--too cute of packaging to put away in the cupboard!

9:24 AM, May 15, 2010  
Blogger casey said...

I'm not sure if it's been suggested yet - I honestly didn't read through all 195 comments! But, as with most "classics" I turn to America's Test Kitchen. I only make their waffle mix, I'll add variety with the toppings, if needed!

1:13 PM, May 15, 2010  
Anonymous Jfay said...

I second, or third or whatever, Mark Bittman's Overnight waffles. Very yum.

3:24 PM, May 15, 2010  
Anonymous Anonymous said...

marion cunningham's yeast waffles, hands down

3:25 PM, May 15, 2010  

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