Breakfast is probably my favorite meal, then again, all meals are my favorite! But seriously, I love breakfast in the morning or for lunch, or even for supper. I decided a while ago that I would no longer allow any of those flat, boring, frozen waffles in my home. I know what you’re thinking. When you’re short on time they can come in handy. But waffle irons really don’t cost very much these days and you can make a batch on the weekend and freeze them or just keep them in the fridge because they probably won’t last very long anyway. I just pop these yeasted waffles in the toaster in the morning and they’re ready to serve in no time.
I don’t quite remember who gave me this recipe for yeasted waffles but I’ve been using it for about 20 years and they’re still my favorite. These waffles are leavened, so it’ll take a while longer to make them since they need to sit between 45 minutes to an hour before cooking, but believe me, they’re worth it. Crisp on the outside and nice and moist on the inside, yum!
- 2 1/4 cups all purpose flour
- 1 package yeast
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups warm milk
- 3 eggs lightly beaten
- 3 tablespoons melted butter
- 2 teaspoons vanilla
- In a large mixing bowl combine yeast, flour, sugar and salt.
- Add warmed milk, eggs, melted butter and vanilla. Stir until combined.
- Cover with a cloth and let rise until double in bulk, about 45 minutes to an hour.
- Preheat waffle iron. Bake for about 1 minute or until golden. Serve hot with maple syrup.