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Have you heard of the Cronut, the croissant-doughnut hybrid? Well, these yeasted waffles are so light and airy, I dub them the “Craffle.” They have a very distinct yeast flavor due to the fact that the batter rests (at room temperature!) overnight. But don’t let that scare you! I’ve made them several times and we haven’t been poisoned yet.
This is a recipe that has been making the rounds on the internet for a while. It’s creator is Marion Cunningham, but not the Marion Cunningham  you’re thinking of. No, she’s not the feisty wife to Howard or loving mother to Richie and Joanie. That’s a different Marion Cunningham. This Marion Cunningham was a very well-known and prolific cookbook author. I’ve made a few of her other recipes recently and they are always good.

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Marion Cunningham’s Yeasted Waffles

  • 1 (¼-oz) package active dry yeast
  • ½ cup warm water
  • 2 cups milk
  • ½ cup unsalted butter, melted
  • 1 tsp kosher salt
  • 1 tsp sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • ¼ tsp baking soda (see notes for Belgian Waffle makers)

In a very large bowl, dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, flour, and eggs; whisk until combined. Cover with plastic wrap; let sit on the counter overnight.

Heat waffle iron,  beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. Remove from waffle iron and serve with butter and syrup of choice.

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Caramelized Bacon

  • ¾ cup dark brown sugar
  • 2 Tble coarse ground mustard
  • 1 Tble molasses or Steen’s Cane Syrup
  • 1 lb bacon

Preheat oven to 400˚. Line a baking sheet with non-stick foil or parchment paper and place an oven-safe cooling rack on top of it.

In a large, plastic resealable bag, combine brown sugar, mustard and molasses. Add bacon, one slice at a time and turn to coat. Place as many bacon slices on rack as can fit and roast for 20 minutes or until crisp.

Remove cooked strips to a separate rack to cool and repeat process with remaining slices until you run out of bacon.

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Notes:

  • If you are using a Belgian Waffle maker, increase baking soda to ½ tsp.
  • Make sure you use a very large bowl for the waffle batter. It will more than double in size.
  • If you’re worried about leaving the batter out overnight at room temperature, you can store it in the refrigerator. If you’re doing this, it’s best to do it 24 hours in advance to allow the flavors to develop.
  • This makes a lot of waffles. This recipe can easily be halved or you can store it for a few days in the refrigerator.
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