Ingredients
1 1/2 cups (340g) milk, lukewarm
6 tablespoons (85g) butter, melted
2 to 3 tablespoons (39g to 57g) maple syrup, optional
3/4 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
2 large eggs
2 cups (240g) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
Instructions
Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
Stir to combine; it's OK if the mixture isn't perfectly smooth.
Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
Description
These waffles are crispy on the outside and soft and moist inside.
Servings
4 Waffles
Notes
We are always on the search for the most perfect waffle. I love the idea of these using yeast. They are very, very good.
Source
King Arthur flour
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