Make the batter the night before breakfast or brunch, so in the morning you can bake yeasted waffles that are crispy on the outside and fluffy inside.
- 2–1/4 cups milk
- 1/2 cup (1 stick) unsalted butter plus more for serving
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 cup warm water
- 1 packet dry active yeast (2–1/4 teaspoons)
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- Maple syrup, fresh berries and confectioners’ sugar for serving
- In a large saucepan over medium high heat, heat the butter and milk until the butter melts. Do not let it simmer. Stir in the sugar and salt. Remove from the heat and let cool to lukewarm.
- In a large bowl, combine the water and yeast and let stand until foamy, about 5 minutes. Whisk the milk-butter mixture into the yeast. Stir in both flours.
- Cover the bowl. Let the dough rise until doubled in volume, about 2-3 hours at room temperature or overnight in the fridge.
- Preheat a waffle iron. Mix the eggs, vanilla extract and baking soda into the batter. Using 1/2 cup batter per waffle, cook until golden brown.
- Serve immediately or keep the waffles warm in a 200 degree F oven.
- Serve with maple syrup and berries and dust with confectioners’ sugar.
Waffles can be frozen. Cool on a wire rack to room temperature. Store in an airtight container in the freezer. Reheat in the toaster.
Adapted from The New York Times April, 2 2012
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