I have two new favorite waffle recipes and I have been debating which one to share with you first. This yeasted waffle recipe is quick and easy – just stir together a few ingredients and let them sit overnight and voila! The waffle batter is ready in time for an early morning breakfast! The other recipe requires a lot more prep work but produces waffles that really, really do stay crispy even hours after taking them off the waffle iron (and if you hate soggy waffles as much as I do, you know that this is a big deal!). I decided that it’s summer and we’re all feeling a bit lazy, so we needed a quick-and-easy waffle recipe that stays relatively crisp. I’ll feature the other recipe soon too, though!
note: this makes a lot of waffles If you don’t have a large family or gathering, try halving the recipe
½ cup warm water
2¼ tsp. active dry yeast (I use instant – either is fine)
2 cups whole milk, warmed
8 tbsp. unsalted butter, melted and cooled slightly
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
Combine the water and yeast in a large mixing bowl. (If using active dry yeast, let stand to dissolve 5 minutes before proceeding.) Add the milk, butter, salt, sugar and flour to the bowl. Whisk until well blended and smooth. Cover the bowl with plastic wrap and let stand at room temperature overnight.
When you are ready to make the waffles, preheat the waffle iron. Preheat the oven to 200˚ F. Just before making the waffles, whisk the eggs and baking soda into the batter until smooth. The batter will be very thin. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Transfer finished waffles to the oven while you cook the rest of the batter (note: I like to put my finished waffles directly on the oven racks as they stay crisper that way : )). Top as desired with butter, syrup, etc.