The world’s best waffles
- Start the batter the night before. It’ll get all bubbly (like the photo).
- Don’t heat your milk so hot that you kill the yeast.
The World’s Best Waffles
- 1 package of yeast (or 2.5 teaspoons)
- 1/2 cup warm water
- 2 cups warm milk
- 1/2 cup melted butter
- 1-2 Tbsp sugar
- 1 tsp salt
- 2 cups of flour
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp baking soda
The night before…
In a large bowl, sprinkle the yeast over the warm water and let stand 5-10 minutes to proof.
In a saucepan, melt the butter and then add the milk. Warm the milk, but do not let it boil or scald. You should be able to comfortably stick your finger in the milk for ten seconds or so. If the milk gets too hot, let it cool before proceeding onto the next step.
Add the milk and butter mixture, sugar, salt, and flour to the yeast.
Whisk to combine.
Cover with plastic wrap and let stand on the counter overnight.
In the morning…
While the waffle iron is heating, mix in the two eggs, vanilla, and baking soda with a whisk.
Make some fresh whipped cream by beating cream (along with just a touch of sugar and vanilla) on high with an electric mixer for several minutes.
Cook the waffles according to your waffle iron’s instructions.
Notes from the author of the recipe: These waffles will be the lightest and fluffiest you’ve ever had. They are crispy and not at all heavy. I like them with whipped cream or powdered sugar rather than syrup since the syrup just weighs them down. Fresh fruit or preserves are also an excellent topping. Of course, there’s nothing wrong with syrup either. I just find that the waffles lose just a bit of their crunch with the syrup and that’s what I find most appealing about these waffles.
You can individually wrap or bag any leftovers and reheat them in the toaster or toaster oven the next day.
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