Waffles-Overnight Yeast

By alas14

Ingredients

• 1 3/4 cups whole, low-fat, or skim milk (your choice
• 8 tablespoons (1 stick or cube) unsalted butter, cut into 8 pieces
• 2 cups all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 1/2 teaspoons instant yeast
• 2 large eggs
• 1 teaspoon pure vanilla extract
• NOTE: The batter must be made 12 to 24 hours in advance of making the waffles.

Preparation

Step 1

NOTE: The batter must be made 12 to 24 hours in advance of making the waffles.


Preparation:

In a small saucepan over low heat, heat milk and butter until butter is melted, approximately 3 to 5 minutes. Remove from heat and let mixture cool until warm just to the touch.

In a large bowl, whisk together flour, sugar, salt, and instant yeast. Gradually whisk in the warm milk/butter mixture until the batter is smooth.

In a small bowl, whisk eggs and vanilla extract until combined. Add egg mixture to the batter and whisk until well incorporated and smooth. Scrape down sides of bowl with rubber spatula; cover bowl with plastic wrap, and refrigerate at least 12 hours and up to 24 hours.

Following manufacturer's instructions for your waffle iron, heat waffle iron.

When waffle iron is hot, remove the waffle batter from the refrigerator (the batter will be foamy and have doubled in size). Whisk batter to recombine (the batter will deflate at this time).

Bake waffles according to the manufacturer's instructions. Use about 1/2 cup waffle batter for a 7-inch round waffle iron and about 1 cup waffle batter for a 9-inch square waffle iron.