Mother's Day: Simple Yeasted Waffles
Source of Recipe
NYT Cooking
Recipe Introduction
"Yeast-risen waffles have a lovely, complex tang that works beautifully with whatever sweet topping you apply � honey, maple syrup, fruit jam. You can make the batter the night before and let it rise in the refrigerator until breakfast time. Or, it will rise at room temperature in a couple of hours, which makes these waffles a good choice for brunch. Like all waffles, these freeze well. Once they cool, pack them in a heavy-duty freezer bag and store in the freezer. Then pop them, still frozen, in a toaster to reheat. Toasted waffles are even crisper than freshly made ones, and make a quick and convenient weekday breakfast."
Recipe Link: https://tinyurl.com/z3vbd354 List of Ingredients
◦ 2� cups milk
◦ 1 stick (� cup) unsalted butter, cut into cubes, plus more for the waffle iron
◦ 1 tablespoon sugar
◦ 1 teaspoon salt
◦ 1 package active dry yeast (2� teaspoons)
◦ 2 cups all-purpose flour
◦ � cup whole wheat flour, or use all-purpose flour
◦ 2 large eggs
◦ � teaspoon baking soda
Recipe
In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
In a large bowl, combine � cup warm water and yeast. Let stand until foamy, about 5 minutes.
Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about � cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
Makes 8 to 10 waffles
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