Makes
6-8 Waffles
This batter must be made at least 12 hours in advance.
1 3/4 C. whole milk (do not substitute low fat or skim milk)
1/2 C. oil or melted butter
1 C. unbleached flour
1 C. whole wheat flour
2 tsp. cinnamon
1 Tbsp. sugar
1 1/2 tsp. instant yeast
1 tsp. salt
2 large eggs, lightly beaten
1 tsp. vanilla extract
Heat the milk in the microwave until warm. Whisk together the flour, sugar, yeast, cinnamon, and salt in a large bowl. Gradually whisk in warm milk and oil until smooth. Whisk in the eggs and vanilla until incorporated. Scrape down sides of bowl, cover and
refrigerate 12-24 hours.
Heat the waffle iron. When the iron is hot, remove batter from refrigerator and whisk to recombine and deflate. Spread the correct amount of batter onto waffle iron and cook until golden brown, about 3-4 minutes. Repeat with remaining batter or put batter in fridge to use again the next day. Mine usually lasts about 3 days.
This batter must be made at least 12 hours in advance.
1 3/4 C. whole milk (do not substitute low fat or skim milk)
1/2 C. oil or melted butter
1 C. unbleached flour
1 C. whole wheat flour
2 tsp. cinnamon
1 Tbsp. sugar
1 1/2 tsp. instant yeast
1 tsp. salt
2 large eggs, lightly beaten
1 tsp. vanilla extract
Heat the milk in the microwave until warm. Whisk together the flour, sugar, yeast, cinnamon, and salt in a large bowl. Gradually whisk in warm milk and oil until smooth. Whisk in the eggs and vanilla until incorporated. Scrape down sides of bowl, cover and
refrigerate 12-24 hours.
Heat the waffle iron. When the iron is hot, remove batter from refrigerator and whisk to recombine and deflate. Spread the correct amount of batter onto waffle iron and cook until golden brown, about 3-4 minutes. Repeat with remaining batter or put batter in fridge to use again the next day. Mine usually lasts about 3 days.
*
Modified from America’s Test Kitchen Recipe
Recipe from Jennifer
Rhodes
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