This recipe is from The America's Test Kitchen - Family Baking Book - "The batter must be made 12 to 24 hours in advance in order for the yeast to effectively leaven the batter. It may sound like a long time to wait for waffles, but it actually simplifies things: the batter can be made right before bedtime and will be ready first thing in the morning." This kitchen tip given is so true and it is worth the wait cos the yeast lends a complex, tangy flavor and an airy, yet crisp texture to the waffles.
Ingredients:
2 cups(10 ozs) all-purpose flour
1 tbsp sugar
1 1/2 tsp instant yeast or rapid rise yeast
1 tsp salt
1 3/4 cups warm whole milk(110 degree f)
8 tbsp (1 stick) unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract
Method
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, andrefrigerate for at least 12 hours or up to 24 hours.
Heat the waffle iron according to the manufacturer's instruction. Adjust an oven rack to the middle position and heat the oven to 200 degrees f. Set a wire rack over a baking sheet and set aside.
Spread the appropriate amount of batter (i use 1 cup) onto the waffle iron and cook until golden brown, about 3 1/2 minutes.
Transfer the waffles to the wire rack (don't overlap), cover with a clean kitchen towel and keep warm in the oven.
Repeat with the remaining batter. Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.
Serve with maple syrup and fruits of your choice.
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