Simple Yeasted Waffles
- 2 1/4 cups milk
- 1 stick, (1/2 cup) unsalted butter, cut into cubes, plus more for the waffle iron
- 15 grams sugar, (1 tablespoon)
- 5 grams salt, (1 teaspoon)
- 1 package active dry yeast, (2 1/4 teaspoons)
- 240 grams all-purpose flour, (2 cups)
- 90 grams whole wheat flour, (3/4 cup), or use all-purpose flour
- 2 large eggs
- 1/4 teaspoon baking soda
DirectionsIn a small pot over medium heat, combine milk and butter until melted and hot but not simmering.
Stir in sugar and salt; remove from heat and let cool to lukewarm.
In a large bowl, combine 1/2 cup warm water and yeast.
Let stand until foamy, about 5 minutes.
Add warm milk mixture to yeast and stir.
Whisk in flours.
Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
Heat waffle iron.
Whisk eggs and baking soda into waffle batter.
Using a pastry brush or paper towel, lightly coat iron with melted butter.
Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp.
Butter the iron in between batches as needed.
Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.