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May 11, 2013 03:13 PM

Raised Waffles for Mother's Day -- Please Help

I'm making Marion Cunningham's raised waffles for Mother's Day
( but inspired by

The recipe calls for them to ferment/rise at room temperature overnight and to add the eggs and baking soda just before making. The recipe notes that the batter keeps well in the refrigerator for several days.

I decided to do rise today and refrigerate overnight but I cannot figure when I should add the eggs and baking soda.

Should I add them tonight after 8 hours of rising and refrigerate the whole mess? Or should I just throw the batter sans eggs and baking soda into the fridge tonight and add them in the morning?

What say you?

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  1. I'd add them in the morning, after you've let the refrigerated batter come to room temp. I've never refrigerated the batter overnight, just mixed it up in the evening and let it sit out, but I'd just treat it as if you were doing that and carry on with the original instructions to beat the eggs before making. It only takes a minute. You will love the results.

    1 Reply
    1. re: Caitlin McGrath

      That's very helpful. Thanks very much. I'll try that. My concern was less about the eggs and more about adding the baking soda so far in advance.

      I think you suggestion is excellent

    2. I can't help, but wanted to thank you for the links. I had yeasted waffles for the first time a couple of weeks ago at the 24 Diner in Austin, and now need to figure out how to make them! Let me know how they come out.

      1. Just an update that I did refrigerate overnight and add eggs after the batter warmed to room temp today. They were excellent but maybe a bit too "sourdoughy". Everyone loved them. Next time I'll follow the recipe and let them rise overnight.