Yeasted Waffles

I debated heavily on whether to title this post "Yeasted Waffles" or "The Best Waffles Ever" as I wasn't sure which would be most likely to increase my readership. Am I the only one who phrases her Google searches with things like "the best pie crust ever" or "the best  Father's Day gift ever"? I  must confess that this methodology has let me down a time or two but occasionally I get some pretty good hits. Even though I opted for the more vanilla title this time around, I assure you that these waffles are the absolute best. The ratio of butter to dry ingredients should be your first clue. They probably really have no business being on a blog written by a dietitian but I'm a huge fan of all things in moderation (and I also happen to adore my husband who thinks these waffles are otherworldly).

Our foodie friends introduced us to the concept of yeasted waffles a few months back.

They knew well of my love for ice cream as well has my affinity toward carb-laden breakfasts and so they invited our brood over for yeasted waffles sundaes. It was their ingenious play on the waffle cone and let me just say this: it was amazing! The spread included hot-off-the-iron waffles, multiple flavors of ice cream, chocolate sauce, fresh strawberries, sprinkles, and whipped cream.

Our friends had raved about yeasted waffles for quite some time prior to our initial waffle sundae exposure but honestly the idea of yeast in my waffle sounded kind of strange to me. I guess I was expecting they would taste like yeast or something (and that didn't exactly appeal to me). After my first bite, I realized that the yeast was not added for flavor per se (though it did add a nice dimension to the waffle) but rather to provide a light and airy texture that cannot be matched.

Take this recipe for a whirl as a variation from your usual waffle routine. They make the perfect Saturday morning family breakfast (without all the sundae toppings of course). Just remember to whip up the batter the day before and refrigerate it overnight. The only trouble you might run into is the need to make a double batch because they disappear so fast.

Yeasted Waffles
(adapted from Cook's Illustrated Magazine)

1 3/4 cups milk (I used 1%)
8 tablespoons unsalted butter
2 cups flour
1 tablespoon sugar
1 1/2 tsp instant yeast
1 tsp salt
2 large eggs
1 tsp vanilla extract

Place milk and butter in a small saucepan over medium-low heat. Heat until butter is melted (3-5 minutes) and then let mixture cool slightly.

Meanwhile, whisk together dry ingredients (flour through salt) in a large bowl. Gradually stir milk and butter mixture into dry ingredients until a smooth batter forms. Add eggs and vanilla and whisk to combine. Scrape sides of bowl with a spatula and then cover with plastic wrap and let rest in the refrigerator for 24 hours or at least overnight (batter will be ready when it has grown foamy and doubled in size).

When ready to prepare waffles, preheat oven to 200 degrees F. Heat waffle iron until hot. Remove waffle batter from the refrigerator and whisk batter to recombine (it will deflate). Cook waffles according to manufacturers directions, using about 1 cup batter for a 9 inch waffle iron. Transfer waffle to a cookie sheet and keep warm in preheated oven while preparing remaining waffles.

Makes 4 (9-inch) square waffles