|Serves||4 to 6|
|Prep Time||20 minutes|
|Cook Time||15 minutes|
|Total Time||12 hours|
These waffles are light and crisp. The batter has to sit overnight, so start preparing it in the evening.
|2||tsp. active dry yeast|
|½||cup warm water|
|2||cups milk (see Note)|
|½||cup (1 stick) butter, melted and cooled|
|½||tsp. baking soda (see Note)|
To serve waffles to several people, you can preheat the oven to 250 degrees and place waffles in the oven to keep them warm until serving.
You can store extra unused batter for 24 hours in the refrigerator. Stir thoroughly before using.
Culinate editor’s notes: You can replace the milk with buttermilk if you like.
The baking soda gives the batter a bit of extra lift, but you can skip it. If you do, add just the 2 eggs in the morning and let the batter sit for 30 minutes to an hour; the yeast will give the batter a second rise, resulting in puffy, chewy waffles.
Alternatively, mix together all of the ingredients except the baking soda the night before and let the batter rise, covered, overnight in the fridge. Let the batter come to room temperature in the morning before making the waffles.
This content is from the Meera S.T. Vargo collection.
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