Fannie Farmer Waffle Recipes

FANNIE FARMER GRIDDLECAKES

Fannie Farmer Griddlecakes image

This recipe comes from an old old Fanny Farmer cookbook that I bought at a yard sale. An inscription inside was dated Dec. 25, 1945. These pancakes, or griddlecakes if you will, are the bomb and the only recipe I will use. Do give it a try...if you like a pancake that has lots of body then you won't be dissapointed.

Provided by Miss Eve

Categories Breakfast

Time 13m

Yield 12 medium pancakes, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
3/4 teaspoon salt
1 egg, slightly beaten
3/4 cup milk (or more)
3 tablespoons melted butter

Steps:

Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.

SIMPLE YEASTED WAFFLES

Simple Yeasted Waffles image

Yeast-risen waffles have a lovely, complex tang that works beautifully with whatever sweet topping you apply - honey, maple syrup, fruit jam. You can make the batter the night before and let it rise in the refrigerator until breakfast time. Or, it will rise at room temperature in a couple of hours, which makes these waffles a good choice for brunch. Like all waffles, these freeze well. Once they cool, pack them in a heavy-duty freezer bag and store in the freezer. Then pop them, still frozen, in a toaster to reheat. Toasted waffles are even crisper than freshly made ones, and make a quick and convenient weekday breakfast.

Provided by Melissa Clark

Categories breakfast, brunch, main course

Time 1h

Yield 8 to 10 waffles

Number Of Ingredients 9

Ingredients

2 1/4 cups milk
1 stick (1/2 cup) unsalted butter, cut into cubes, plus more for the waffle iron
15 grams sugar (1 tablespoon)
5 grams salt (1 teaspoon)
1 package active dry yeast (2 1/4 teaspoons)
240 grams all-purpose flour (2 cups)
90 grams whole wheat flour (3/4 cup), or use all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Steps:

In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 291 milligrams, Sugar 5 grams, TransFat 0 grams

RAISED WAFFLES

Raised Waffles image

Provided by Marion Cunningham

Categories Milk/Cream Dairy Egg Breakfast Brunch Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield About 8 Waffles

Number Of Ingredients 9

Ingredients

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

Steps:

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.

RAISED WAFFLES

Raised Waffles image

I got this recipe off Epicurious.com. It is supposed to be from The Fannie Farmer Cookbook by Marion Cunningham. These are the best waffles I have ever had. They are incredibly light and airy. I like to eat them with maple syrup and whipped cream. Prep time DOES NOT include sitting overnight. Cook time is per waffle.

Provided by Maiya

Categories Breakfast

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup water
2 1/4 teaspoons yeast (or 1 package)
2 cups warm milk
1/2 cup melted butter
1 teaspoon salt
1 teaspoon sugar
2 cups flour
2 eggs
1/4 teaspoon baking soda

Steps:

Combine yeast, sugar, and warm water in a large mixing bowl.
Let sit for about 5 minutes.
Add milk, butter, salt, and flour to the yeast mixture and beat until smooth.
Cover the bowl with plastic wrap and let stand overnight at ROOM TEMPERATURE.
The next morning, just before cooking, add the eggs and baking soda.
The batter keeps well in the refrigerator.

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