I’m not really a Black Friday shopper, but this past year I was in line before the stores opened in the hopes of landing myself a waffle iron! I had been lusting over homemade waffle recipes, and the only thing stopping me from trying them was the lack of an actual waffle maker. So long story short, I got myself one and I was on the road to waffley-happiness 🙂
This recipe is one that yields a wonderfully structured waffle. It’s nice because it is prepped overnight, and the batter keeps well in the refrigerator for several days as well. This recipe is courtesy of Smitten Kitchen, so it’s bound to yield amazing results 🙂
Yield: 4 Servings
- ½ cup water, warm
- 2 ¼ teaspoons yeast
- 2 cups milk, warm
- ½ cup unsalted butter, melted and cooled slightly
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 2 eggs
- ¼ teaspoon baking soda
Pour water into the bottom of a very large bowl. Sprinkle yeast on top and allow it to dissolve and foam for 15 minutes. Stir in milk, butter, sugar, and flour. Cover with plastic wrap and allow the bowl to sit on the counter overnight.
The next morning, whisk in eggs and baking soda.
Preheat waffle iron and lightly grease with melted butter or oil. Pour in batter in ½ to ¾ cup increments and cook according to manufacturer instructions.
Waffles can be kept crisp in a warm oven until needed. Batter keeps well in refrigerator for several days as well.