The distinctive yeasty flavor and fluffy but chewy texture of these waffles mean they go with everything. Eat these traditionally with butter and syrup for breakfast, or serve them as a “bread” with virtually any meal. You could make your own vegetarian “chicken and waffles” by serving these with Deep-Fried Tofu (page 487) or Batter-Fried Vegetables (page 159).
Ingredients
- 2 teaspoons instant yeast
- 2 teaspoons instant yeast
- 2 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 1½ cups milk
- 8 tablespoons (1 stick) butter, melted and cooled
- ½ teaspoon vanilla extract (optional)
- Good-quality vegetable oil for brushing the waffle iron
- 2 eggs
How to Make It
- The night before you want to serve the waffles, combine the yeast, flour, sugar, and salt in a large bowl. Stir in the milk, then the butter and the vanilla if you’re using it. The mixture will be creamy and loose. Cover with plastic wrap and let sit overnight at room temperature. (You can do this in the morning if you want waffles for dinner.)
- To start baking, brush the waffle iron lightly with oil and heat it (check the manufacturer’s instructions). Separate the eggs and stir the yolks into the batter. Beat the egg whites in a medium bowl with a clean whisk or electric mixer until they hold soft peaks. Fold them gently into the batter.
- Spread ½ cup or so batter onto the waffle iron and bake until the waffle is done (usually 3 to 5 minutes, depending on the iron). Serve or keep warm for a few minutes in a 200°F oven.
