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With Raised Walnut Waffles, Marion Cunningham makes a classic recipe new by using yeast to create a slow-rise batter. Unlike traditional waffles, which differ from pancakes only in shape, yeast gives Raised Walnut Waffles a distinctly lighter texture and also allows the batter's flavor to develop. Walnuts provide rich, nutty flavor and subtle crunch. A great Mother's Day, Father's Day or Brunch recipe.

Makes about 8 waffles.


    · 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
    · 1/2 cup finely chopped California walnuts
    · 1/4 teaspoon baking soda


Use a rather large mixing bowl, as 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. (Or 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 walnuts and the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 - 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.

Per serving:
310 calories, 8.64g protein, 29.28g carbohydrates, 1.53g fiber, 17.91g total fat, 8.04g saturated fat, 78.53mg cholesterol, 382.7mg sodium.

Recipe provided courtesy of Marion Cunningham for the Walnut Marketing Board.

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