|Serves||2 to 3|
|Yield||6 to 8 waffles|
There’s nothing like a batch of waffles (these come from the book Mollie Katzen’s Sunlight Café) to brighten a morning, especially if they’re homemade. Mix the batter the night before, and all you have to do in the morning is beat an egg, melt some butter, and stir. At the very most, there’s 15 minutes of work here. Yeast gives the waffles a special subtle quality, and the overnight rise adds a mellow tang and a pleasingly chewy texture that sets them apart from the usual baking-powder-and-baking-soda kind.
|2||cups all-purpose flour|
|1||tsp. active dry yeast (about ½ packet)|
|2||cups milk (see Note)|
|6||Tbsp. (¾ stick) unsalted butter|
A great way to keep waffles warm until you’re ready to serve them is to heat the oven to 200 degrees and place the cooked waffles directly on the oven rack without stacking. This keeps the waffles warm and crisp, whereas stacking makes them soggy.
Culinate editor’s note: You can use buttermilk instead of milk, but you may need to add some milk to make the batter thin enough.
This content is from the book The 150 Best American Recipes by Fran McCullough and Molly Stevens.
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