This batter must be made 12 to 24 hours in advance. They are best served straight from the waffle iron, but can be kept in the oven on a wire rack placed on a cookie sheet. Cover them with a towel (be cautious with a towel in the oven!!!) and place in 200 degree oven. Remove the towel a few minutes before serving to crisp up waffles.
1 ¾ cups milk, any fat level 1 tsp. salt
8 Tbsp. butter, cut into 8 pieces 1 ½ tsp. instant yeast
2 cups (10 oz.) flour 2 large eggs
1 Tbsp. sugar 1 tsp. vanilla
Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.
Heat waffle iron. Once iron is hot, remove batter from fridge (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles (about ½ cup for 7 inch round iron or 1 cup for 9 inch square iron). Serve immediately with real maple syrup.
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