A light yeasted waffle batter that rests in the refrigerator for up to 24 hours prior to baking. Easy to make, this recipe has a rich, mellow, buttery flavor that makes adding butter superfluous.
Ingredients
1¾ cups milk
8 Tablespoons unsalted butter, cut into pieces
2 cups all-purpose flour
1 Tablespoon sugar
1 teaspoon salt
1½ teaspoons instant yeast
2 eggs
1 teaspoon vanilla extract
Instructions
Heat milk and butter until butter is melted- 3 to 5 min. Cool until warm to the touch.
In a small bowl, beat eggs and vanilla together. Gently stir into the milk mixture after the milk has cooled.
Whisk flour, sugar, salt, and yeast in a large bowl to combine. Slowly stir in the cooled milk mixture and whisk until the batter is smooth.
Scrape the sides of bowl with a rubber spatula, cover bowl with plastic wrap, and chill for at least 12 hours. You may chill the batter for up to 24 hours. Dough will increase in volume, so leave plenty of extra room in your mixing bowl.
Makes four 9-inch square waffles.
Recipe by Table for Fifty at https://tableforfifty.com/waffle-bar-a-springtime-bridal-shower-event/