makes about 10 (4 1/2-inch square) or 4 (7-inch round) deep-pocket waffles
*Note- If you like a more yeasty/fermented flavor in your waffle, omit the baking powder and refrigerate the batter overnight.
1 1/2 cups lukewarm milk
6 Tablespoons unsalted butter, melted
3 Tablespoons granulated sugar
3/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 extra large eggs
2 cups unbleached all-purpose flour
1 1/2 teaspoons instant yeast
1 1/2 teaspoons baking powder
In a large bowl, whisk together all of the ingredients, leaving room for expansion. Cover with plastic wrap and let rest at room temperature for at least 30 minutes and up to one hour. The mixture will bubble and grow.
Meanwhile, preheat the waffle iron. Pour 1/2 to 3/4 cup of batter (or the amount recommended by the manufacturer) onto the wells or center of the waffle iron. Close the lid and bake for the recommended amount of time or until the waffle is golden brown, about 5-6 minutes.
Serve immediately or keep warm in a 200° F oven. Serve with berries and whipped cream, maple syrup, or whatever else you like. Enjoy!
Printed from thegalleygourmet.net