My son Andrew is a very smart little boy. I know, I know, every parent thinks their kid is smart. I’m no exception. But I have lots of evidence to support this theory. I won’t bore you with details of all the amazing things he already knows how to do. I’ll just tell you this – he loves these waffles. So much so that every morning since I first made them (weeks ago now), the first words he says in the morning are, “Waffles? Okay, waffles!” You see, he thinks that if he says, “Okay, ____!” then he has essentially gotten approval from us and will receive whatever he is asking for. Smart, and maybe a little manipulative 😉
Not only does Andrew love these waffles, but so do Ben and I. I’ve made some really wonderful waffles like chocolate, cinnamon apple and banana, but I had yet to find my go-to classic plain waffle recipe to be dressed up any way we want. This is the one. Thanks to the yeast, these waffles have an amazing depth of flavor that stands up to whatever you choose to top them with. The texture is quite light and airy, but still sturdy enough to soak up syrup and blueberry sauce. I suppose the only drawback is they do require enough advance planning that the batter be prepped the night before. But I consider that a positive because when you wake up all you have to do is mix in a couple final ingredients, plug in the waffle maker and go. Don’t worry though, I will soon be sharing a morning-of waffle that requires no planning ahead. Since creating the waffle monster, it has become necessary to have both at my disposal!
½ cup warm water
2¼ tsp. active dry yeast (I use instant – either is fine)
2 cups whole milk, warmed
8 tbsp. unsalted butter, melted and cooled slightly
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
Combine the water and yeast in a large mixing bowl. (If using active dry yeast, let stand to dissolve 5 minutes before proceeding.) Add the milk, butter, salt, sugar and flour to the bowl. Whisk until well blended and smooth (you can also use an electric mixer.) Cover the bowl with plastic wrap and let stand at room temperature overnight.
When you are ready to make the waffles, preheat the waffle iron. Preheat the oven to 200˚ F and place a plate in the oven. Just before making the waffles, whisk the eggs and baking soda into the batter until smooth. The batter will be very thin. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Transfer finished waffles to the warmed plate in the oven while you cook the rest of the batter. Top as desired with butter, syrup, etc.
Yield: depends on the size/shape of your waffle iron (I make a half batch for our family of three)