Ingredients
-
1 3/4
-
8
-
2
-
1
-
1
-
1 1/2
-
2
-
1
-
-
-
-
-
-
-
Directions
Yeast Waffles,I got this recipe from Cook’s Illustrated. I haven’t tried it yet – but it looks yummy. Since I haven’t made this recipe yet, I am guessing on the cook and prep time.,Wow this is agreat recipe! Hubby LOVED it too :),For those who don’t like the yeasty savory flavor of yeast waffles, I did modify this recipe a bit. used regular active yeast, not instant, because that’s what I had on hand. After refrigerating it overnight, I added about 3 tablespoons more sugar and let it sit on the counter for about an hour. The extra sweetness helps hide the sour yeast flavor. I also macerated some blueberries and added those right before cooking, but that was so my toddler would eat them (she eats them without syrup). Overall they were a hit with all my picky eaters, so I will use this recipe from now on, with the modifications. Also it made twice the 7 regular size waffles that the recipe says, so I had enough to freeze for future use.
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Steps
|
1
Done
|
Heat Butter and Milk Together in a Small Pan Until Butter Is Melted (about 3 to 5 Minutes). |
|
2
Done
|
Cool Milk Mixture Until It Is Warm to the Touch. |
|
3
Done
|
in a Separate Bowl, Whisk Flour, Sugar, Salt and Yeast Together. |
|
4
Done
|
Gradually Add Warm Milk Mixture to Flour Mixture and Whisk Until Smooth. |
|
5
Done
|
in a Separate Small Bowl, Whisk Eggs and Vanilla; Then Add to the Butter/Flour Mix. |
|
6
Done
|
Scrape Down the Sides of the Bowl and Then Refrigerate For 12 to 24 Hours. |
|
7
Done
|
When You Are Ready to Make the Waffles, Preheat the Waffle Iron. |
|
8
Done
|
Once the Iron Is Hot, Remove the Waffle Mix from the Fridge (batter Will Be Doubled in Size and Foamy). |
|
9
Done
|
Whisk Batter Until Smooth- It Will Deflate. |
|
10
Done
|
Spoon 1/2 Cup Onto Hot Waffle Iron and Cook Until Waffles Are Crisp. |
