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Breakfast Recipes pg 3 >  Waffles, Marion Cunningham's


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Marion Cunningham's Raised Walnut Waffles

Raised Walnut Waffles

“These waffles are likely the best and easiest way to entertain people. Everyone loves the crispiness of the waffle, the crunchiness of the walnuts and they are surprised at how light they are!"
Marion Cunningham
Prep Time: 8 hours 30 min
Servings: 8


    • 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

NOTE: You need to prepare the batter the night before you plan to make the waffles.
You can make the batter several days in advance if you'd like; the batter will keep well for 2-3 days in the refrigerator.

TIP: Use a rather large mixing bowl, as the batter will rise to double its original volume.


1. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes.

2. 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.)

3. Cover the bowl with plastic wrap and let stand overnight at room temperature.

4. 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.

5. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp.

Recipe courtesy of California Walnut Board


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