Chocolate-Orange Yeasted Waffles | Midwest Living

Chocolate-Orange Yeasted Waffles

Chocolate-Orange Yeasted Waffles

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  • Makes: 6 servings
  • Yield: 12 to 14 waffles
  • Hands On 30 mins
  • Total Time 8 hrs

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It may seem odd to leave waffle batter out overnight, but it's perfectly safe and helps develop a yeasty flavor. The method was made famous in Marion Cunningham's The Breakfast Book. If you don't fancy chocolate, orange and anise, flavor the waffles differently--or take 'em plain.


  • 1 package active dry yeast
  • 1/2 cup warm water (105 degrees F to 115 degrees F)
  • 2 cups milk
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups all-purpose flour
  • 1 tablespoon orange liqueur (such as Cointreau)
  • 1/4 cup miniature semisweet chocolate pieces
  • 1/2 teaspoon anise seed, crushed
  • 1/2 teaspoon orange zest
  • 2 eggs, lightly beaten
  • 1/4 teaspoon baking soda
  • Syrupy Oranges (recipe below, optional)


  1. In a large bowl, dissolve yeast in the warm water; let stand for 10 minutes or until mixture is foamy. Stir in milk, butter, salt and sugar. Stir in flour until just combined. Stir in liqueur, chocolate, anise seeds and orange zest. Cover and let stand at room temperature overnight.
  2. While the waffle iron heats, stir eggs and baking soda into the batter. Cook waffles according to manufacturer's directions. Serve with Syrupy Oranges, if desired.


  • Syrupy Oranges In a small saucepan, combine 1/3 cup each sugar and water with the zest of 1 orange. Bring just to a boil, stirring to dissolve sugar. Remove from heat. Cool slightly, then stir in segments from 3 oranges.

Nutrition Facts

(Chocolate-Orange Yeasted Waffles)

Servings Per Recipe 6, Potassium (mg) 179, sugar (g) 21, pro. (g) 5, calcium (mg) 83, vit. A (IU) 371, iron (mg) 1, vit. C (mg) 15, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 58, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 271, cal. (kcal) 254, Fat, total (g) 9, chol. (mg) 47, sat. fat (g) 6, carb. (g) 38, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1

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