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Ingredients
- 1 3/4 cups milk
- 8 tablespoons butter, cut into pieces
- 2 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 teaspoons instant yeast
- 2 large eggs
- 1 teaspoon vanilla extract
Method
- Heat butter and milk together in a small pan until butter is melted (about 3 to 5 minutes).
- Cool milk mixture until it is warm to the touch.
- In a separate bowl, whisk flour, sugar, salt and yeast together.
- Gradually add warm milk mixture to flour mixture and whisk until smooth.
- In a separate small bowl, whisk eggs and vanilla; then add to the butter/flour mix.
- Scrape down the sides of the bowl and then refrigerate for 12 to 24 hours.
- When you are ready to make the waffles, preheat the waffle iron.
- Once the iron is hot, remove the waffle mix from the fridge (batter will be doubled in size and foamy).
- Whisk batter until smooth- it will deflate.
- Spoon 1/2 cup onto hot waffle iron and cook until waffles are crisp.
- Serve immediately or keep warm in a low temperature oven.
