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Crispy on the Outside Waffles
The cons?
You have to think of it 12-24 hours before using
The pros?
- It's actually less work overall; no muss with the egg separating/timing, etc.
- It's good to wake up completely made batter, just pour and serve
- Crispy outside, yummy inside. Maybe the Yummiest yet. I think
its the yeast.
2 cups flour
1-1/2 tsp instant yeast
1 stick melted butter (1/2 cup or 110 grams)
2 cups warm milk (heated to about 110 degrees)
2 eggs
2 tsp vanilla extract
1 tbsp sugar
1/2 tsp salt
The night before:
Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt.
Combine the melted butter and milk. Add the mixture to the dry ingredients.
Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined.
Cover with plastic wrap and stick in the fridge until tomorrow morning. (The batter can rise for 10 to 24 hours.)
The next morning:
Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy).
Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
The cons?
You have to think of it 12-24 hours before using
The pros?
- It's actually less work overall; no muss with the egg separating/timing, etc.
- It's good to wake up completely made batter, just pour and serve
- Crispy outside, yummy inside. Maybe the Yummiest yet. I think
its the yeast.
2 cups flour
1-1/2 tsp instant yeast
1 stick melted butter (1/2 cup or 110 grams)
2 cups warm milk (heated to about 110 degrees)
2 eggs
2 tsp vanilla extract
1 tbsp sugar
1/2 tsp salt
The night before:
Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt.
Combine the melted butter and milk. Add the mixture to the dry ingredients.
Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined.
Cover with plastic wrap and stick in the fridge until tomorrow morning. (The batter can rise for 10 to 24 hours.)
The next morning:
Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy).
Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
