Prep 5 mins
Cook 3 mins
This is a recipe I adapted from Cook's Illustrated. You mix the ingredients the night before and then place in the refrigerator. It's so quick, easy and makes a delicious crispy waffle.
- 1 3⁄4 cups whole milk (do not substitute low fat or skim milk)
- 1⁄2 cup unsalted butter, melted
- 1 cup unbleached flour
- 1 cup whole wheat flour
- 2 teaspoons cinnamon
- 1 tablespoon sugar
- 1 1⁄2 teaspoons instant yeast
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1. Heat the milk in the microwave until warm. Stir in the melted butter.
- 2. Whisk together the flour, sugar, yeast, cinnamon, and salt in a large bowl. Gradually whisk in warm milk and butter until smooth. Whisk in the eggs and vanilla until incorporated. Scrape down sides of bowl, cover and refrigerate 12-24 hours.
- Heat the waffle iron. When the iron is hot, remove batter from refrigerator and whisk to recombine and deflate. Spread the correct amount of batter onto waffle iron and cook until golden brown, about 3-4 minutes. Repeat with remaining batter or put batter in fridge to use again the next day. Mine usually lasts about 3 days.
I used only all purpose flour. I loved the taste of these waffles and the fact that in the morning they were reading to put in the waffle machine. They had a great texture. Thanks 4JRhodes :) Made for Cookbook tag game
We truly enjoy these waffles (& I did, especially since breakfast was so easy to make once the batter was cooling in the frig)! Served them with a homemade cranberry syrup! Definitely something I'll be making again! Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block tag]
Made this with buttermilk instead of milk. It was delicious and handy to have the batter ready in the fridge on a Saturday morning.