(4 to 6 servings)
Preparation time: 8 hours or more, largely unattended
Super-crisp outside, light and tender inside, with the complex flavor of yeast-risen batter, these are the best waffles you can make, and they're no more work than any other waffle; you just have to think ahead.
- 1/2 teaspoon instant yeast
- 2 cups all-purpose flour
- 1 tablespoon flour
- 1/2 teaspoon salt
- 2 cups milk
- 1/4 pound (1 stick) butter, melted and cooled
- 1/2 teaspoon vanilla extract (optional)
- 2 eggs
- oil or cooking spray for the waffle iron
In the morning, brush or spray the waffle iron and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter.
Spread a ladleful of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.