The Crispiest Waffle
Regarding the yeast:
- 1 teaspoon instant yeast*
2 and 1/4 cups all-purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1 stick butter (1/2 cup) - melted then cooled
2 cups warm whole milk (about 110 degrees)
2 teaspoons vanilla extract
2 large eggs - separated
Make sure the yeast you use specifies "instant" - don't get it confused with "active dry" yeast.
The night before:
Stir together the dry ingredients: flour, yeast, sugar and salt. Stir the melted butter into the dry ingredients. Stir in the warm milk and vanilla until combined. Cover with plastic wrap. Leave overnight out on the counter.
In the morning:
The batter should look frothy. Heat waffle iron as you usually do. Add the egg yolks to the batter. Whip the egg whites to stiff peaks and fold carefully into the batter. This batter will rise a little more than usual, so test out a waffle or two before you really get started.
You can also make it more healthy by adding half wheat and white flours, or adding a little flaxseed meal and oat bran to the mix. Perfect waffles!
Mr Breakfast would like to thank Pistons_Rule for this recipe.
Recipe number 2052. Submitted 6/7/2007.