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CI’s Yeast Raised Waffles




Source of Recipe


Cook’s Illustrated


Recipe Introduction


Easily the best waffles I’ve ever made – crisp outside, tender inside and incredibly easy since you HAVE to make them ahead of time. You put the batter together 12-24 hours before you want to serve them and then chuck the bowl in the fridge to sit until the next morning.


List of Ingredients




1 3/4 cups whole, low-fat, or skim milk (your choice
8 tablespoons (1 stick or cube) unsalted butter, cut into 8 pieces
2 cups all-purpose flour
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons instant yeast
2 large eggs
1 teaspoon pure vanilla extract


Recipe



Heat the milk and the butter in a small saucepan over low heat until the butter has melted. Remove from the burner and let cool until just warm to the touch.

Whisk the flour, sugar, salt and instant yeast together in a large bowl. Slowly whisk in the milk mixture, stirring until the batter is smooth.

Whisk together the eggs and vanilla. Add this to the batter and mix until well combined and smooth. Scrape down the sides of the bowl, cover with plastic wrap and refrigerate for 12-24 hours.
When ready to cook, remove the batter from the refrigerator and whisk it (it will deflate). Cook according to the directions on your waffle iron.

When waffle iron is hot, remove the waffle batter from the refrigerator (the batter will be foamy and have doubled in size). Whisk batter to recombine (the batter will deflate at this time).
Bake waffles according to the manufacturer's instructions.
They taste best served immediately, but you can hold them in a 200 degree oven. To hold, place on a wire rack placed on a baking sheet and cover with a kitchen towel.

Makes 16 four-inch square waffles.