Ingredients
Equipment
Method
Stepwise Method:
- In a small saucepan, gently heat the 1 3/4 cups of whole milk until it’s warm but not boiling. Remove from heat and sprinkle the 1 1/2 teaspoons of active dry yeast over the milk. Allow it to sit for about 5 minutes until it becomes frothy.
- In another saucepan, melt the 1/2 cup of unsalted butter over low heat. Once melted, let it cool slightly before adding it to the milk and yeast mixture. Stir in 1 teaspoon of vanilla extract.
- In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1/3 cup of granulated sugar, and 1 1/2 teaspoons of kosher salt.
- Add the milk-yeast mixture and the melted butter to the dry ingredients. Crack in the 2 large eggs, and mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the batter is rising, preheat your waffle maker according to the manufacturer’s instructions.
- Once the batter has risen, give it a gentle stir. Lightly grease the waffle maker with cooking spray or a brush of melted butter. Pour the recommended amount of batter into the preheated waffle maker and cook until golden brown and crispy, usually about 4-5 minutes depending on your machine.
- Remove the waffles and serve immediately, or keep them warm in a low oven while you cook the remaining batches. Top with fresh strawberries, a drizzle of maple syrup, whipped cream, or even a scoop of ice cream for a decadent treat.
Notes
- Prepare the batter the night before for easy morning prep.
- Substitute half of the flour with whole wheat for added fiber.
- Store leftovers in an airtight container; reheat in the toaster for best results.