The last waffle recipe posted was one found online...which I will try next time. The one I have made now a few times and is really yummy is as follows:
The batter must be made 12-24 hours in advance. Make it the night before and put it in the garage (if quite cool) or the fridge (when it's warm).
1 3/4 cups milk
8 TBL butter cut into pieces
2 cups unbleached foour
1 TBL sugar
1 tsp salt
1 1/2 tsp instant dry yeast
2 large eggs
1 tsp Vanilla
1/4 tsp baking powder for whisking in right before cooking....DON'T FORGET!
1. Heat milk and butter in a pan until butter melts, but don't boil. Cool it until it is warm to the touch. Meanwhile, whist flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In a small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours. Don't use a stainless steel bowl....must be plastic or glass and large enough to accomodate rising.
2. Before preparing waffles, I find that it is good to take the batter to room temperature before whisking in the 1/4 tsp baking powder (batter will deflate) and making waffles. Use whatever amount works in your waffle iron.
The batter must be made 12-24 hours in advance. Make it the night before and put it in the garage (if quite cool) or the fridge (when it's warm).
1 3/4 cups milk
8 TBL butter cut into pieces
2 cups unbleached foour
1 TBL sugar
1 tsp salt
1 1/2 tsp instant dry yeast
2 large eggs
1 tsp Vanilla
1/4 tsp baking powder for whisking in right before cooking....DON'T FORGET!
1. Heat milk and butter in a pan until butter melts, but don't boil. Cool it until it is warm to the touch. Meanwhile, whist flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In a small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours. Don't use a stainless steel bowl....must be plastic or glass and large enough to accomodate rising.
2. Before preparing waffles, I find that it is good to take the batter to room temperature before whisking in the 1/4 tsp baking powder (batter will deflate) and making waffles. Use whatever amount works in your waffle iron.
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