I came across a post the other day on Marion Cunningham’s yeasted waffles featured on the Amateur Gourmet. I didn’t own a waffle iron so I spent some time searching on ebay to see if I could pick up an inexpensive one. I saw some amazing antique cast iron models and I just had to have one. Most of them were way out of my price range, and were expensive to ship.
Luckily I just happened to find one in a vintage store at a good price. It was a bit rusty and looked like it had sat in someone’s garage for a few years.
Restoring cast iron is pretty simple.
Step 1 is to clean the rust off. My helper N used some scouring powder and steel wool to get most of it off. Then a nylon brush to get the rest of the rust out. At this point is is ok to use soap because the pan isn’t yet seasoned. After the rust is cleaned you should dry the pan immediately or it will rust up really quickly. If it does rust up don’t worry because the seasoning process will get it out.
Step 2 is to begin seasoning. Gently heat your pan on the stove until it is warm. Then off of the heat brush on some lard all over. Then place the pan in a 300F oven for an hour. Let it cool.
Step 3 repeat 1 or 2 more times. After your pan is seasoned you can begin using it. With regular use your pan will become naturally non-stick and black.
Yeasted Waffle Recipe
Adapted from Marion Cunningham’s recipe.
These waffles are crispy, moist, and slightly chewy with a pleasant yeasty taste.
Makes 5 Waffles
1⁄4 Cup warm water
1⁄2 tsp yeast 1 cup milk
2 tbsps butter, melted
1⁄2 tsp salt
1 tsp sugar
1 cup flour
1⁄8 tsp baking soda
Mix water and yeast, stand for 5 minutes. Add in milk, butter, salt, sugar, flour. Stand on counter for 1 – 3 hours then refrigerate overnight. The next morning mix in the egg and baking soda. Cook over medium heat Note*.
OR increase yeast to 1 tsp and sit in a warm place for 1 hour before mixing egg and baking soda in to use immediately.
Note* If you are using a cast iron pan, preheat it on the stove for 10 minutes. Brush melted butter on the surface before adding batter. Flip the pan half-way during cooking for even browning.Use a bamboo skewer to release the waffle.