Butter. Flour. Eggs.

Yeasty, crunchy waffles

Yield: approximately six 4” waffles (recipe is easily doubled)

(Batter must be made approximately 12 hours prior to cooking)

The Ingredients

1 cup milk

4 tbsp butter

1 cup all purpose flour

2 tsp sugar

½ tsp kosher salt

¾ tsp instant yeast

1 large egg

½ tsp vanilla extract

The Process

1. In a large mixing bowl, combine flour, sugar, salt, and yeast. Whisk lightly to combine.
2. In a small bowl whisk together egg and vanilla. Set aside.
3. Melt butter in small saucepan. Add milk. Warm over low heat until just lukewarm.
4. Gradually whisk warmed butter and milk into dry ingredients.
5. Add egg and vanilla to mixture, whisking just until batter is smooth.
6. Using rubber scraper, scrape down sides of bowl, cover with plastic wrap and refrigerate overnight, approximately 12 hours.
7. In the morning prepare waffle iron according to manufacturer’s directions. When waffle iron is ready, deflate refrigerated batter by whisking lightly. Bake according to manufacturer’s directions, approximately ¼ cup batter for each 4” waffle.