Prep 20 mins
Cook 5 mins
I got this recipe from Cook's Illustrated. I haven't tried it yet - but it looks yummy. Since I haven't made this recipe yet, I am guessing on the cook and prep time.
- 1 3⁄4 cups milk
- 8 tablespoons butter, cut into pieces
- 2 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1⁄2 teaspoons instant yeast
- 2 large eggs
- 1 teaspoon vanilla extract
- Heat butter and milk together in a small pan until butter is melted (about 3 to 5 minutes).
- Cool milk mixture until it is warm to the touch.
- In a separate bowl, whisk flour, sugar, salt and yeast together.
- Gradually add warm milk mixture to flour mixture and whisk until smooth.
- In a separate small bowl, whisk eggs and vanilla; then add to the butter/flour mix.
- Scrape down the sides of the bowl and then refrigerate for 12 to 24 hours.
- When you are ready to make the waffles, preheat the waffle iron.
- Once the iron is hot, remove the waffle mix from the fridge (batter will be doubled in size and foamy).
- Whisk batter until smooth- it will deflate.
- Spoon 1/2 cup onto hot waffle iron and cook until waffles are crisp.
- Serve immediately or keep warm in a low temperature oven.
For those who don't like the yeasty savory flavor of yeast waffles, I did modify this recipe a bit. I used regular active yeast, not instant, because that's what I had on hand. After refrigerating it overnight, I added about 3 tablespoons more sugar and let it sit on the counter for about an hour. The extra sweetness helps hide the sour yeast flavor. I also macerated some blueberries and added those right before cooking, but that was so my toddler would eat them (she eats them without syrup). Overall they were a hit with all my picky eaters, so I will use this recipe from now on, with the modifications. Also it made twice the 7 regular size waffles that the recipe says, so I had enough to freeze for future use.
These are the best waffles I've ever made. And I've made a lot. Crisp on the outside and light and fluffy inside. No problem with sticking on the waffle iron. Love that prep is done the night before, makes the morning so much easier. Served with bacon, eggs, and choice of real maple syrup or Buttermilk Syrup which is sweet but very tasty. Thanks for sharing the recipe!
Delicious! I have made every kind of waffle, and I think this is my favorite! I love that you prep the batter the night before (I only let it sit about 9 hours in the fridge--what can I say, I stay up late and get up early--and it worked perfectly). I loved the flavor and the crispiness. These are the best waffles!