From the Kitchen of The Pearl of Seneca Lake B & B

 

Dundee, New York

www.thepearlofsenecalake.com

 

 

Yeasted Waffles

 

Return to Waffle Index Page      

Return to Food and Recipes Page      

Return to Home Page      

 

 

 

 

The beauty of these waffles is that you can make them the night before and bake them in the morning. The recipe originally came from the March/April 2004 Cook’s Illustrated Magazine. It is important to use instant dry yeast, not active dry yeast.

 

Heat for 3-5 minutes, then cool until warm to touch:

1¾ cups milk

8 tbsp butter, cut into pieces

 

 

Whisk together and add to warm milk:

2 cups flour

1 tbsp sugar

1 tsp salt

 tsp instant dry yeast

 

 

Whisk together and add to the milk/flour mixture

2 eggs

1 tsp vanilla

 

Scrape down the sides of the bowl with a rubber spatula.  Cover with plastic wrap and refrigerate for 12-24 hours.  Preheat the waffle iron and lightly spray with oil. Pour ¼ - ½  cup of the batter onto a waffle iron and cook until lightly brown. Keep the waffles warm in a 200 deg oven until ready to serve.  Sprinkle with confectioner sugar.  (Waffles can be reheated in a toaster.)