There are two different ways to serve Raised Butter Waffles:
with butter and maple syrup or with fresh strawberries and cream.
Both are equally delicious.
Since these waffles are raised, it is going to require time to rise.
This is a perfect recipe to prepare the night before.
When you wake up in the morning you will basically be able to just throw the batter onto the waffle iron.
Such a great way to have a hot breakfast before church or even work or school.
Exhibit A: Waffles with maple syrup.
Exhibit B: Waffles with fresh strawberries and cream
Are you sold yet?
Let’s get started.
Pour 1/2 cup of warm water into a large mixing bowl.
Add a packet (or 1/4 ounce) of Active Dry Yeast.
Next, cut up a stick of butter into 8 parts and melt in a small saucepan over low heat.
Just tilt the saucepan back and forth to melt. Be careful not to burn.
Add milk to the butter.
Stir until mixture is warm.
Add butter/milk mixture to the yeast.
Add the salt, sugar and flour.
Mix until smooth.
Cover with plastic wrap and set out at room temperature overnight or at least 8 hours.
In the morning the batter will have raised.
Add the eggs and baking soda.
Beat until smooth.
Mixture will have bubbles.
Lightly grease your pre-heated waffle iron with cooking spray.
It is best to use an old fashioned 4 waffle iron (with small waffle squares) but a Belgian waffle iron will work if that is all that you have. (I used one and it turned out just fine)
Pour by the 1/2 cupful or whichever best fits your waffle iron. Remember that the batter will spread, so less is more.
Waffle will be done when the steam has stopped. Waffle should be a nice golden brown. Remove with a fork.
Butter it up and serve it with warm syrup.
Use any extra waffles for a mini dessert later on. Room temperature waffles are a delicious substitute for shortcake when having fresh strawberries and whip cream.