These waffles are awesome. Because of the butter, they have a yummy, crisp outside. Then the inside of the waffle is the perfect contrast, light, soft, and airy. Plus, the flavor is great and they are easy to make too! They are rich, buttery, and tasty. Mmm.
As if they you aren’t already sold on trying them out…yet another great thing about these waffles is that you make the batter 12-24 hours ahead of time. Make them earlier in the day or the night before and you’ll have some amazing waffles within minutes later on. Perfect for a quick and delicious breakfast! Maybe breakfast in bed for Mom? 😉
Just mix up this easy, simple waffle batter the night before (at least 12 hours or up to 24 hours before cooking) and then keep the batter covered and refrigerated. You probably already have all of the ingredients for these waffles in your kitchen right at this very moment. The batter is actually better without buttermilk or heavy cream, so you can just use milk in this waffle recipe. Easy and simple.
Be sure to make the batter in a large bowl because the batter will rise and expand. I made this waffle batter late one night and then pulled it out of the fridge in the morning and the batter had nearly doubled in size. Then just heat your waffle iron and whisk the batter to recombine and deflate. Cook up some delicious waffles in no time!
Yield: about 7 (7-inch) round or 4 (9-inch) square waffles
1 3/4 cups whole, low-fat, or skim milk
8 tablespoons unsalted butter, cut into 8 pieces
2 cups unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons instant yeast
2 large eggs
1 teaspoon vanilla extract
Heat the milk and butter in a small saucepan over medium-low heat until the butter is melted, about 4 minutes. Remove from heat and let cool to warm while you prepare the other ingredients.
Whisk the flour, sugar, salt, and yeast together in a large bowl. Gradually whisk the warm milk mixture into the flour mixture until the batter is smooth.
Whisk the eggs and vanilla together in a small bowl until combined. Then whisk the egg mixture into the batter until incorporated.
Scrape down the sides of the bowl with a spatula. Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. (Batter will double in size.)
When ready, heat the waffle iron. Remove the waffle batter from the refrigerator and whisk to recombine and deflate the batter. Bake the waffles according to the waffle iron instructions. (About 1/2 cup for a 7-inch round iron and 1 cup for 9-inch square.)
The waffles are best fresh from the iron, but can be held in an oven until all of the batter is used, if needed.
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