SERVES SEVEN 7-INCH ROUND OR FOUR 9-INCH SQUARE WAFFLES
WHY THIS RECIPE WORKS: A tiny bit of planning makes our raised waffle recipe easy to have ready in the morning. Mixing the ingredients and letting the batter stand overnight was convenient; refrigerating the batter helped control the growth of the yeast in our waffle recipe and produced waffles with superior flavor.
1¾ cups whole milk, or low-fat milk, or skim milk
8 tablespoons unsalted butter, cut into 8 pieces
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon granulated sugar
1 teaspoon table salt
1½ teaspoons instant yeast
2 large eggs
1 teaspoon vanilla extract
- Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.
- Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer’s instructions (use about ½ cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven (see above note).
Photo Credit: Daniel J. Van Ackere