🌚 Yeasted Waffles 🐐
YIELD: 8 to 10 waffles
SOURCE: New York Times
INGREDIENT QUANTITY PROCEDURE
water at 90°F
1 2 cups
  1. 1 Combine in a medium bowl, let sit for 5 min
yeast
2 Tsp
whole milk (not buttermilk)
540 g
  1. 2 Warm over low heat until butter melts, without scalding the milk
  2. 3 Add to yeast mixture
butter
113 g
sugar
15 g
salt
5 g
all-purpose flour
240 g
  1. 4 Whisk into wet ingredients
  2. 5 Refrigerate overnight
whole-wheat flour
90 g
Heat waffle iron
eggs
2
  1. 6 Whisk into batter
  2. 7 Make waffles with waffle iron
baking soda
1 4 Tsp
SCALING: