YEASTED WAFFLES

YIELD: 7-8 Belgian-style waffles

Note: Use a very large mixing bowl to make this recipe because the batter will double in size as it rises.

Night Before:
1/3 cup warm water, 100 degrees F
1 teaspoon active-dry yeast
1/2 cup butter
2 cups whole or 2% milk
1 teaspoon salt
1 tablespoon brown sugar
3 cups all-purpose flour

The Next Day:
2 large eggs
1/2 teaspoon baking soda
1 teaspoon vanilla extract

The night before and in a large bowl, combine the yeast and water and let stand for a few minutes.  During that time, combine butter and milk in a small pot and heat over low heat until the butter  starts to melt. Turn off the heat and allow to cool to lukewarm. (The butter will finish melting.) Whisk the yeast into the water to make sure it dissolves, and then whisk salt and brown sugar into the dissolved yeast mixture. Whisk in the melted butter and lukewarm milk. Add the flour all at once and whisk until a thick, lumpy dough forms and there is no more visible flour.

Cover the bowl with a plate or plastic wrap and let it sit on the counter overnight. The batter will double as it rises.

The next morning, use a whisk or electric mixer to beat the eggs, baking soda, and vanilla extract into the batter until completely combined.

Make the waffles according to your waffle maker's instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes. (Adjust dial to medium-dark. Add 2 1/2 ice cream scoops to the griddle. To ensure fluffier waffles, flip the waffle maker upside down and allow to cook for 5 minutes total.)

Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and defrosted before toasting.

NOTE: Don't skimp on warming the ingredients the night before. Doing so will create a fluffier batter.