Mom and I used her recipe to make overnight yeasted waffles.
Ingredients:
- 1.75 cups milk
- 8 tablespoons butter, cut into 8 pieces
- 10 ounces all purpose flour
- 1 tablespoon sugar
- 1 teaspoon salty
- 1.5 teaspoons instant yeast
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Heat milk and butter until butter melts (I used the microwave)
- Whisk flour, sugar, salt, and yeast together in a large bowl.
- Slowly whisk in the milk and nutter mix.
- In a small bowl, whisk the eggs and vanilla together.
- Whisk the egg mix into the batter, scraping down sides of bowl. Cover with plastic wrap, and let proof overnight in the refrigerator.
- In the morning, preheat the waffle iron until hot. (We started with highest setting, and brought it down one while cooking.)
- Using a scant 4 ounce ladle, fill waffle iron, close to cook waffle.
- Serve immediately for most crunch. Or -heat oven to 200 degrees, and store waffles on rack on a large cookie sheet in oven while baking the other ones.
- This makes about seven 7" waffles.
Carole's Notes:
We all liked this - we had homemade Vermont maple syrup, bacon, and home strawberry jam with them.
The recipe is from my mom's files:
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