Home / Breakfast / Yeasted Waffles

Yeasted Waffles

These yeasted waffles are amazing!  They have a light, yet crisp texture that balances perfectly with maple syrup. (Thanks to my wife, I have also learned to love them slathered with chunky peanut butter.) In a word, Yum!  This recipe comes from Cook’s Illustrated.

Ingredients
(Note: The batter for these waffles needs to be made 12 to 24 hours in advance, so plan accordingly.)
IMG_0791
1 ¾ cups whole milk, or low-fat milk, or skim milk
tablespoons unsalted butter, cut into 8 pieces
cups unbleached all-purpose flour (10 ounces)
tablespoon granulated sugar
teaspoon table salt
1 ½ teaspoons instant yeast
large eggs
teaspoon vanilla extract
Instructions 

Heat milk and butter in saucepan over medium-low heat until butter is melted, about 3 to 5 minutes.

IMG_0794IMG_0797IMG_0800

Cool mixture until warm to touch, around 110 degrees (You want the mixture to be hot enough to activate the yeast, but not hot enough to kill the yeast.)

IMG_0820

Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine.

IMG_0792IMG_0793

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. (Note: The mixture will double in volume during this time.  Make sure you have used a large enough bowl to accommodate the rise.)

IMG_0821

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.)

IMG_0822

 

IMG_0823

Bake waffles according to manufacturer’s instructions.

Yeasted Waffles

 

Yeasted Waffles
Author: 
Recipe type: Breakfast
 
Note: The batter for these waffles needs to be made 12 to 24 hours in advance, so plan accordingly. They are amazing!
Ingredients
  • 1 ¾ 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
  • 1 ½ teaspoons instant yeast
  • 2 large eggs
  • 1 teaspoon vanilla extract
Instructions
  1. Heat milk and butter in saucepan over medium-low heat until butter is melted, about 3 to 5 minutes.
  2. Cool mixture until warm to touch, around 110 degrees (You want the mixture to be hot enough to activate the yeast, but not hot enough to kill the yeast.)
  3. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine.
  4. 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. (Note: The mixture will double in volume during this time. Make sure you have used a large enough bowl to accommodate the rise.)
  5. 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.)
  6. Bake waffles according to manufacturer’s instructions.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

Check Also

Sourdough Starter Pancakes

Whenever you “feed” your sourdough starter, you have to discard some of the starter before …

Leave a Reply

Your email address will not be published.

Rate this recipe: