Neglected68
Member
I am usually in charge of breakfast on the weekends. These waffles are the family favorite. My mom has started showing up of Sunday mornings for them. This isn't my recipe (it's from America's Test Kitchen) but I wish I could claim it as my own.
The batter is prepared the night before you want to make the waffles so the yeast has time to rise.
1) melt 1 stick (1/4 cup) unsalted (sweet) butter in 1 3/4 cup milk, let cool until warm
2) whisk together 2 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, 1 1/2 active dry yeast (not bread machine yeast) in a large mixing bowl
3) add the butter/milk mixture to the flour mixture and whisk until smooth
4) whisk together 2 eggs and 1 teaspoon vanilla, then whisk into the batter
5) cover mixing bowl and place in fridge overnight
6) bake waffles in waffle iron
These waffles are much more flavorful (from the yeast) than those made from a mix, which use baking powder.
Make sure the butter and milk mixture is more than lukewarm so the yeast will grow, but not hot enough to kill the yeast.
The first pic is of the batter after it has risen overnight.
The batter is prepared the night before you want to make the waffles so the yeast has time to rise.
1) melt 1 stick (1/4 cup) unsalted (sweet) butter in 1 3/4 cup milk, let cool until warm
2) whisk together 2 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, 1 1/2 active dry yeast (not bread machine yeast) in a large mixing bowl
3) add the butter/milk mixture to the flour mixture and whisk until smooth
4) whisk together 2 eggs and 1 teaspoon vanilla, then whisk into the batter
5) cover mixing bowl and place in fridge overnight
6) bake waffles in waffle iron
These waffles are much more flavorful (from the yeast) than those made from a mix, which use baking powder.
Make sure the butter and milk mixture is more than lukewarm so the yeast will grow, but not hot enough to kill the yeast.
The first pic is of the batter after it has risen overnight.
