Waffles according to Ruth

I survived last week’s kitchari fast…barely. I was doing fine until Friday when I just couldn’t fathom eating another bowl of dahl. But the promise of waffles got me through the last day of a four day mono-fast. I’d been wanting to make these waffles since Ruth Reichl posted the recipe to her blog late last year.

I’m not usually drawn to waffles. In fact, I usually steer clear of them on brunch menus, often passing them up for a higher protein dish. But a new waffle iron that turns out these adorable little guys, coupled with my curiosity in using a yeast batter, put these waffles in the forefront of my brain for months.

Friday night as I warmed my last serving of kitchari, I also prepped the batter since it has to rest overnight, tossing half of a vanilla bean into the mix to appease my sweet tooth that had been deprived of sugar for a week. Perfectly sweet, light and crispy waffles isn’t a bad way to start a Saturday and seems to be the perfect way to break a fast. This recipe is such a treat and will certainly be in the rotation for my Breakfast for Dinner supper club gatherings at City Grit throughout the winter.


  • 1 package dry yeast
  • ½ cup unsalted butter
  • 2 cups reduced fat milk
  • 1/2 vanilla bean, sliced open
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • 1/4 teaspoon baking powder


  • Sprinkle 1 package of dry yeast over a half cup of warm water (between 100-110 degrees F)  in a large bowl and wait for it to dissolve.
  • Meanwhile melt the butter in a small saucepan over low heat. Add the milk, scrape the seeds from the vanilla bean into the pan, and add the bean pod.
  • Allow the mixture to gently warm and add it to the yeast mixture.
  • In a separate bowl, mix salt and sugar into flour. Add this to the liquid and beat until smooth.
  • Cover the bowl and let it stand overnight at room temperature.
  • In the morning beat in the eggs and baking soda, stirring well.
  • Cook on a very hot waffle iron until crisp on each side.

Notes: This recipe needs to be started at least 12 hours before you want to make it. After whisking in the egg and baking soda, you can store the batter in an air tight container in the fridge for 2 days.

What you’ll need: A large bowl, a small saucepan, a small to medium bowl, and a waffle iron.

What you want to know: Because everyone has different sizes of waffle irons, I thought it would be easier to give you the nutritional breakdown for the entire recipe – 1955 calories, 102 grams of fat, 57 grams of protein, 207 grams of carbs, and 10 grams of fiber.



Filed under Bread, Breakfast, Breakfast for Dinner

6 responses to “Waffles according to Ruth

  1. Noah

    Sarah – I love your recipes but I think this one is missing a key ingredient quantity – no flour!

  2. Tricia

    How much flour? I don’t see it in the ingredient list.

  3. I made these waffles recently and they are divine!

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