Yeasted Waffles

Posted by on June 2, 2006 in Entrees | 0 comments

Yeasted Waffles


  • 1-3/4 cups milk
  • 1 stick unsalted butter, cut into 8 pcs.
  • 2 cups flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1-1/3 tsp. rapid-rise yeast
  • 2 lg. eggs
  • 1 tsp. vanilla extract

Heat 1 cup of the milk and the butter in the microwave until butter is almost melted. Add remaining 3/4 cup of milk to cool. Whisk dry ingredients in a large bowl. Gradually whisk in the milk until well blended. In a small bowl, whisk the eggs and vanilla. Whisk the eggs into the batter until blended. Scrape sides of bowl with a rubber spatula, cover the bowl tightly with plastic wrap, and REFRIGERATE OVERNIGHT.

Heat the waffle iron. Remove the batter from the refrigerator. It will be doubled in size. Stir it down to deflate. Bake waffles according to your waffle iron’s directions. Serve immediately. Makes about 6 round (7-inch) waffles or 4 square (9-inch) waffles.

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