A perfect make-ahead recipe for any day of the week.
- 1 1/2 cups Milk, slightly warm
- 4 teaspoons Sugar
- 1 package Yeast (or 2 1/4 teaspoons)
- 1 teaspoon Vanilla
- 2 Eggs, room temperature, beaten
- 1/3 cup Vegetable or Grapeseed Oil
- 1 cup Cake Flour*
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- In a small bowl or 2-cup measuring cup, whisk together the warm milk, sugar and yeast. Allow to sit 5-10 minutes, or until the mixture begins to foam (if it does not foam, your yeast may be too old. Toss out the mixture and start again with newer yeast).
- Whisk the vanilla, eggs and oil into the yeast mixture.
- In a large bowl, combine the flours, baking powder and salt. Add the yeast mixture and whisk just until mostly smooth, a few lumps may remain. Cover the bowl with a lid or plastic wrap and place in the refrigerator to rest for at least 1 hour and up to overnight.
- When you’re ready to cook – preheat your waffle iron to medium heat. Cook the waffles as directed by the manufacturer. In a large round waffle iron, the batter should make 3 1/2 large waffles.
- To keep the waffles warm & crisp while you prep the rest: place a metal cooling rack over a sheet pan and place in the oven on the lowest heat it will reach (typically somewhere between 180F and 200F). As waffles come out of the waffle iron, place on this cooling rack in the oven to keep warm before serving.
*The addition of cake flour helps create a lighter, more tender waffle. All-purpose flour can be substituted if you do not have cake flour on hand.
Recipe courtesy of Learning How to Cook.