suemunzlinger's Recipe

Yeast Raised Waffles

Category: Main Dish

Ingredients:

1 3/4 cups whole, low-fat, or skim milk
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
2 cups all-purpose flour
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons instant yeast
2 large eggs
1 teaspoon pure vanilla extract

NOTE: The batter must be made 12 to 24 hours in advance of making the waffles.


Preparation:

In a small saucepan over low heat, heat milk and butter until butter is melted, approximately 3 to 5 minutes. Remove from heat and let mixture cool until warm just to the touch.

In a large bowl, whisk together flour, sugar, salt, and instant yeast. Gradually whisk in the warm milk/butter mixture until the batter is smooth.

In a small bowl, whisk eggs and vanilla extract until combined. Add egg mixture to the batter and whisk until well incorporated and smooth. Scrape down sides of bowl with rubber spatula; cover bowl with plastic wrap, and refrigerate at least 12 hours and up to 24 hours. The batter must be made 12 to 24 hours in advance of making the waffles.

Following manufacturer's instructions for your Waffle Baker, heat waffle iron.

When waffle baker is hot, remove the waffle batter from the refrigerator (the batter will be foamy and have doubled in size). Whisk batter to recombine (the batter will deflate at this time).

Bake waffles according to the manufacturer's instructions. Use about 1/2 cup waffle batter for a 7-inch round waffle baker and about 1 cup waffle batter for a 9-inch square waffle baker.

Serve waffles immediately or hold in a 200 degrees F. oven until ready to serve.

NOTE: The waffles are best served fresh from the waffle baker, but can be held in an oven until all of the waffle batter has been cooked. As you make the waffles, place them on a wire rack set above a baking sheet. Cover them with a clean kitchen towel and place the baking sheet in a 200 degrees F. oven.

Makes seven (7-inch round) or four (9-inch square) waffles.