Often waffles taste almost like pancakes, so when I came across a recipe in a hundred-year-old cookbook for traditional Waffles with Yeast, I decided to give it a try. The recipe included an option for making overnight waffles, and I decided to go that route since it can be hectic in the morning, and I liked the idea of doing most of the prep work the previous evening.

The Overnight Waffles with Yeast were tasty with an old-fashioned goodness. The waffles were heartier and chewier than the typical modern waffle.

Here’s the original recipe:

A cake of compressed yeast contained about the same amount of yeast as a packet of active dry yeast (2 1/2 teaspoons of active dry yeast).

Since I made the waffles using the overnight method, I updated the recipe for that option. Here’s the recipe updated for modern cooks: