I’ve realized by the comments on my Perfect Waffle post that my actual go-to waffle recipe is hidden away in another post. Both involve yeast (of course– don’t make waffles without it!), but my first recipe involves separating the eggs and whipping the egg whites right before making the waffles. Eventually, I found this tiresome on a weekend morning when I haven’t even had my coffee yet. So the recipe I actually use all the time involves combining all the ingredients and raising the batter in the refrigerator overnight. The waffles are still super crispy in the morning and you don’t have to bust out a hand mixer! Perfect for a pre-coffee bleary-eyed Saturday morning.
Update: A friend had used “active dry” yeast in this recipe and it did not seem to rise correctly. When I refer to ‘instant’ yeast, it is actually the yeast that does not need proofing. If you are using active dry yeast, make sure to proof it first so it will rise properly.
The Easiest Crispiest Yeasted Waffles
2 cups flour
1-1/2 tsp instant yeast (not ‘active dry’. If using active dry yeast, make sure to proof it first)
1 stick melted butter (1/2 cup or 110 grams)
2 cups warm milk (heated to about 110 degrees)
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.