I am Adrienne Kane and I am a waffle snob. I like them light and crisp– airy almost. When they come out of the iron, and before they hit the plate, and steamy condensation sets in, the waffle must be dry and toasty, never soggy and chewy. I have found the only way to get the texture that I am seeking is with yeast. I thought that I had found the ideal raised waffle, that was until I looked back to 1896, and found one that I liked even more.
Sometimes oldies are goodies, and in the case of these raised waffles, from the Original Boston Cooking-School Cook Book 1896, this recipe is really old, so it must be really good. Right?
My first foray into the land of raised waffles was with Marion Cunningham. I had no problem waiting the requisite eight hours to let the yeast proof, and the batter [...]
