Delicate yet also crispy, waffles ‘age’ gracefully
I’ve never encountered a lighter, more delicate waffle. They’re notably crispy, and their mild yeast flavor is a welcome surprise. (The recipe calls for separating the eggs and beating the whites, but the batter is light enough to skip this step.)
½ teaspoon instant yeast 2 cups all-purpose flour 1 tablespoon granulated sugar
½ teaspoon salt
2 cups milk
8 tablespoons butter, melted and cooled ½ teaspoon vanilla extract, optional
2 eggs, separated
Butter and maple syrup, for
The night before, whisk together yeast, flour, sugar and salt in a large bowl. Stir in the milk, then the butter, then the vanilla extract; the batter will be loose. Cover with plastic wrap and set aside for 8 to 12 hours at room temperature.
When ready to bake, heat waffle iron.
In a small bowl, whisk egg yolks, then stir them into the batter.
In a bowl of an electric mixer on medium-high speed, beat egg whites until they hold soft peaks. Gently stir beaten egg whites into the batter.
Cook waffles, one at a time, following directions of the waffle maker manufacturer, baking until waffles are crisp and brown outside and soft inside. Serve immediately with butter and syrup.
Makes 4 to 6 servings. Recipe from from How to Cook Everything by Mark Bittman