The hubs recently bought me a waffle iron after hearing my waffle cravings for the past few months. We decided to try out this recipe from the America’s Test Kitchen cookbook. It does take some work as it isn’t instantaneous – you have to wait at least overnight. But the results are fantastic – a crispy and light waffle.
Overnight Yeasted Waffles
(taken from: The America’s Test Kitchen Family Baking Book)
- 2 cups (10 ounces) all-purpose flour
- 1 tablespoon sugar
- 1.5 teaspoons instant or rapid-rise yeast
- 1 teaspoon salt
- 1 3/4 cups warm whole milk (110 degrees) (I just used 2%)
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- Whisk the flour, sugar, yeast, and salt together. Gradually whisk in the warm milk and melted butter till smooth.
- Whisk in eggs and vanilla until combined.
- Scrape down sides of bowl, cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
- Cook according to waffle iron instructions.
- You can keep the waffles warm in the oven as you cook them all. I have also frozen the extra waffles for waffle breakfasts on a whim!