Tuesday, March 19, 2013

Recipe: Yeasted Waffles

Based on a March 2004 recipe from Cook's IllustratedPrepared for dinner on March 3, 2013. Makes seven 7" round waffles.

This is an easy recipe for delicious waffles. Just remember that you need to make the batter 12 to 24 hours ahead of time.


1¾ cups milk (any fat level is OK)
8 tablespoons unsalted butter
10 ounces (2 cups) unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon table salt
1½ teaspoons instant yeast
2 large eggs
1 teaspoon vanilla extract


12 to 24 hours before you make waffles

  1. Cut the butter into 8 pieces.
  2. Add the milk and butter to a small saucepan and heat gently on medium-low until the butter is melted, about 5 minutes. (You could also do this in the microwave.)
  3. Cool the butter/milk mixture until it is just warm to the touch.
  4. In a large bowl, whisk together the flour, sugar, salt, and yeast.
  5. In a small bowl, whisk together the eggs and vanilla.
  6. While whisking, slowly add the butter/milk mixture and continue whisking until it is smooth.
  7. Add the egg mixture and whisk until combined.
  8. Cover the bowl and refrigerate for 12 to 24 hours.

Waffle time

  1. Following your manufacturer's directions, heat a waffle iron.
  2. Remove the now foamy waffle batter from the refrigerator and whisk it to deflate.
  3. Following your manufacturer's directions, bake waffles, using about ½ cup of batter for a 7" diameter waffle.

Gently melt butter in milk, then cool.
Whisk the dry ingredients together.
Whisk together the eggs and vanilla.
Gradually whisk the milk mixture into the dry ingredients, whisk in the egg until combined, then cover and refrigerate.
After 12-24 hours the batter will have risen and be foamy.
Whisk until smooth.
Following your manufacturer's directions, bake the waffles.

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