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Waffles made with yeast

Recipe from: February 2010

Ingredients 9
Servings 8
Time 60 minutes


  • 4 eggs
  • 2 cups (500 ml) lukewarm milk
  • 1 sachet (15 ml) instant yeast
  • OR
  • 25 g fresh yeast
  • 40g (50 ml) sugar
  • 1\2 teaspoon (2 ml) salt
  • 3 cups (360 g) cake flour
  • 125 g (140 ml) melted butter or margarine


Ever since my childhood years, Saturday and Sunday breakfasts have been an occasion, when you have the time to bake something special. Waffles and flapjacks made with yeast are delicious, and you can keep the leftovers in the fridge and reheat them in the toaster or oven to drive away those Sunday evening blues. They should freeze well too, but we’ve never had enough leftovers to try doing that. Beat together 4 eggs and 2 cups (500 ml) lukewarm milk. Then add 1 sachet (15 ml) instant yeast or 25 g fresh yeast, 40g (50 ml) sugar and ½ teaspoon (2 ml) salt. Stir well, making sure the yeast has dissolved. Add 3 cups (360 g) cake flour and beat until smooth. It makes a fairly thick batter. Add 125 g (140 ml) melted butter or margarine and beat until combined. Cover the batter and leave to rise in a warm place for about 45 minutes, until bubbles appear. You can also leave it in the fridge for three to four hours, and I’ve had excellent results with batter that was left in the fridge overnight. You should, however, allow it to return to room temperature before using it. Bake in a hot, greased waffle pan until golden and crisp. The waffles will stay warm and crisp in the oven, unless of course they’re devoured as soon as they’re done. You can also use this batter to make flapjacks. Drip spoonfuls of the batter onto a moderately hot, greased pan – keep an eye on it and you’ll soon know if the pan is too hot or too cool. Turn the flapjacks once so they’re golden brown on both sides. An electric frying pan works like a dream.


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