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Raised Waffles
These yeast-raised waffles require a little advance planning but deliver an incredibly light and crisp texture. The batter rests overnight in the refrigerator, allowing the yeast to develop a deep, complex flavor that baking powder simply cannot match. In the morning, the foamy batter cooks up golden brown in a hot waffle iron. Serve them fresh with your favorite toppings for a relaxed weekend breakfast or holiday brunch.
Ingredients
- 1¾ cups milk
- 8 tablespoons unsalted butter, cut into 8 pieces
- 2 cups (10 ounces) all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons instant or rapid-rise yeast
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- 1Warm the milk and butter in a small saucepan over medium-low heat for 3 to 5 minutes until the butter melts completely. Set the pan aside and let the liquid cool until it is just warm to the touch.
- 2Combine the all-purpose flour, sugar, instant yeast, and salt in a large mixing bowl. Whisk the eggs and vanilla extract together in a second smaller bowl.
- 3Pour the warm milk and butter liquid slowly into the dry ingredients while whisking constantly to prevent lumps. Stir in the beaten egg and vanilla mixture until the batter is completely smooth.
- 4Use a rubber spatula to scrape down the sides of the bowl. Cover the bowl tightly with plastic wrap and place it in the refrigerator to rest for 12 to 24 hours.
- 5Preheat your oven to 200 degrees and arrange a rack in the middle position. Place a wire cooling rack inside a rimmed baking sheet and set it in the oven to keep the finished waffles warm.
- 6Turn on your waffle iron and let it heat up fully. Take the rested batter out of the refrigerator once the iron is hot and ready to use.
- 7Stir the foamy, risen batter gently with a whisk to bring it back together. The mixture will deflate as you mix it.
- 8Coat the hot surfaces of your waffle iron lightly with vegetable oil spray to prevent sticking.
- 9Pour about two-thirds of a cup of batter onto the center of the iron and close the lid. Cook for 4 to 6 minutes until the waffle is crisp, firm, and golden brown, then serve right away or move it to the warm oven rack.
- 10Repeat the cooking process with the remaining batter, spraying the iron with more oil as needed.