Light and Crisp Yeasted Waffles
The warm milk and melted butter mixture should be just barely warm to the touch, about body temperature – any hotter and it could kill the yeast. For a complex, super-yeasty flavor, leave the batter at room temperature overnight instead of in the refrigerator.
2 cups milk, warmed (not hot)
6 tablespoons unsalted butter, melted and cooled
1½ teaspoons active dry yeast
2 teaspoons sugar
1 teaspoon vanilla extract
2 cups flour
Salt
2 eggs, lightly beaten
Cooking spray, for the pan
In a very large bowl, whisk the milk and melted butter to blend, and cool if necessary until just barely warm to the touch. Add the yeast and sugar, whisk to combine, and set aside for 5 minutes. Add the vanilla and whisk to combine. Add the flour and ¾ teaspoon salt, and whisk to combine. Cover with plastic wrap and refrigerate for at least 8 and up to 48 hours.
Heat a waffle iron. If you wish to serve all the waffles at once, adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack on a large, rimmed baking sheet and place in the oven.
Add the eggs to the batter and whisk to combine (the batter will deflate). Spray the waffle iron lightly with cooking spray and make waffles according to manufacturer’s instructions (use about ½ cup batter for a 7-inch round iron), spraying again after every couple of waffles. Serve at once as they’re done, or transfer them to the wire rack in the warm oven and hold for up to 15 minutes before serving.
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