Preparation:
In a small saucepan over low
heat, heat milk and butter until butter is melted, approximately 3 to 5
minutes. Remove from heat and let mixture cool until warm just to the touch.
In a large bowl, whisk
together flour, sugar, salt, and instant yeast. Gradually whisk in the warm
milk/butter mixture until the batter is smooth.
In a small bowl, whisk eggs
and vanilla extract until combined. Add egg mixture to the batter and whisk
until well incorporated and smooth. Scrape down sides of bowl with rubber
spatula; cover bowl with plastic wrap, and refrigerate at least 12 hours and
up to 24 hours.
Following
manufacturer's instructions for your waffle iron, heat waffle iron.
When waffle iron
is hot, remove the waffle batter from the refrigerator (the batter will be
foamy and have doubled in size). Whisk batter to recombine (the batter will
deflate at this time).
Bake waffles
according to the manufacturer's instructions. Use about 1/2 cup waffle
batter for a 7-inch round waffle iron and about 1 cup waffle batter for a
9-inch square waffle iron.
Serve waffles
immediately or hold in a 200 degrees F. oven.
NOTE: The waffles are best served fresh from the waffle iron, but can be
held in an oven until all of the waffle batter has been cooked. As you make the
waffles, place them on a wire rack set above a baking sheet. Cover them with
a clean kitchen towel and place the baking sheet in a 200 degrees F. oven.
Makes
seven (7-inch round) or four (9-inch square) waffles.
