Ingredients
Equipment
Method
Instructions:
- In a small saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the whole milk until combined. Allow the mixture to cool to lukewarm.
- Sprinkle the active dry yeast over the warm milk mixture, and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and kosher salt.
- In another bowl, beat the eggs and add the vanilla extract. Add the yeast mixture to the eggs and mix well.
- Pour the wet ingredients into the dry ingredients, and gently fold using a spatula until just combined. A few lumps are fine.
- Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your waffle iron according to the manufacturer’s instructions.
- Once the batter has risen, gently fold it again before pouring it into the preheated waffle iron. Cook until golden brown and crisp, about 4-5 minutes.
- Serve warm, topped with fresh strawberries, maple syrup, whipped cream, or ice cream and hot fudge.
Notes
- For extra fluffy waffles, let the batter rise longer.
- Use a gluten-free blend for a gluten-free option.
- Make the batter the night before for a quick breakfast.