This yeasted waffle batter does require some foresight - but no more work - than any other waffle batter. Start this simple batter the night before for the lightest, crispiest, most delicious waffles you will ever taste. If you've never used yeast before, this is a great place to start - no kneading, to punching, just a pinch of yeast left overnight in the batter to lighten, aerate, and rise the waffles to new heights.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 cups flour
- 3 Tbsp. sugar
- 1/2 tsp. dry active yeast
- 1/2 tsp. salt
- 2 cups milk
- 1/2 cup (1 stick) butter, melted and cooled
- 1 tsp. vanilla extract (optional)
- 2 eggs
- Spray oil (for the waffle iron)
Preparation:
- The night before you want to make waffles, combine flour, sugar, yeast, and salt in a large bowl. Whisk in milk to make a smooth batter. Stir in butter and vanilla. Cover and let sit at least 8 hours and up to overnight.
- Heat the waffle iron (this batter works with either four-square irons or Belgian waffle irons). If you want the best, best ever waffles, separate the eggs, stir the yolks into the batter, beat the whites until they hold puffy soft peaks, and fold the whites gently into the batter. If you want to keep it simple and settle for simple the best waffles ever, lightly beat the eggs and stir them into the batter.
- Spread a ladle or two (depending on your ladle and your waffle iron) of batter on the hot waffle iron, close, and bake until the iron releases easily and the waffle is browned and cooked through, usually about 5 minutes. Serve immediately or keep warm in a 250-degree oven. Repeat with remaining batter.
