Waffles made with yeast are a great alternative to traditional waffles. They have a slightly tangy flavor and are much lighter than many regular waffle recipes. Yeast raised waffles do require some forethought, as the batter needs to be made the night before, and left to proof on the countertop overnight. Be sure to use a big bowl as the batter will rise significantly.
Some of my kids did not enjoy these waffles as much, but I really liked them. They thought the yeast flavor was a little too pronounced. In typical completely inconsistent fashion, however, they did really enjoy the Sourdough Waffles that I made, which also sit overnight and have a tangy (but less-yeasty) taste. (RECIPE TOMORROW)
For Waffle Tips & Strategies, click HERE.
2 cups all-purpose flour
1 Tbs sugar
1 1/2 tsp instant yeast or rapid rise yeast
1 tsp salt
1 3/4 cups warm whole milk (110 degree f)
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract
Whisk the flour, sugar, yeast and salt together in a large bowl, then gradually whisk in the warm milk and melted butter until smooth. Whisk in the eggs and vanilla until combined. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate for at least 12 hours or up to 24 hours.
Heat the waffle iron according to the manufacturer’s instruction. Spread the appropriate amount of batter (I use a scant 2 cups in mine) onto the waffle iron and cook until golden brown, about 3-4 minutes. **Use less batter than you normally do: this batter rises significantly while cooking.
Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).
Makes about 3 large Belgian waffles (12 small squares)
To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).