One of the many generous gifts we got for our wedding was a waffle iron. I was so excited. It felt like I was a real live adult! Me? Yep!
Plus, hello! Waffles! Day and night! Wahoo!
Well years and years of waffle-making and I could not find THE recipe. The recipe that I could make for company and they would nominate me for waffle goddess. Until now!!
All Hail, King Arthur! (Flour...)
*unpaid endorsement. their flour is just the absolute best. your baking will soar to new heights!!*
So, one day, I was dreaming of waffles and happened to saunter over to the King Arthur Flour web site and stumbled upon THE recipe. Best of all? It's an OVERNIGHT waffle recipe. That means that you do five minutes of work tonight and wake up to amazing breakfast. Can't ask for more!
So I made the waffles. They are incredible. They are yeast waffles, so the depth of flavor is stunning. If you aren't a fan of yeasty goodness, a) you are nuts, b) just make the preparation where you make the batter 30 minutes before serving instead of overnight. Wimp.
I happen to adore the yeasty goodness. And, the weirdest thing? The batter calls for maple syrup IN the batter! Too weird, but it makes them so much more delicious. These are amazing, life-changing waffles. Even my father-in-law, King of Waffles and Pancakes (honorary title), proclaimed them best ever. So, there you have it.
And here you have it! (click the orange "here" to be whisked over to the KAF web site.)
And here is the cut-and-paste from their site.
Here's what you need:
- 1 1/2 cups lukewarm milk
- 6 tablespoons butter, melted
- 2 to 3 tablespoons maple syrup, optional
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons instant yeast
Here's what you do!
1) Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
2) Stir to combine; it's OK if the mixture isn't perfectly smooth.
3) Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
4) Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
5) Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.
**A little tip from your favorite SuperMom... Place the waffles on a cooling rack for a few minutes before you serve. They will crisp up and be crisp on the outside and soft and sweet on the inside. Also... let me know what you think!
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