Waffles usually disappoint me. The perfect waffle should be crisp–almost crunchy–on the outside but light, fluffy and moist on the inside. Most waffles, even at restaurants, tend to be too heavy and lack much distinction between outside and inside.
The secret to perfect waffles is yeast, which results in highly risen, flavorful and crisp waffles. Unfortunately, yeast batter recipes (called “overnight waffles”) do not generally allow for a quick waffle fix. However, using inspiration from Alton Brown’s English Muffin recipe, I realized that I could speed the process to a little over 30 minutes. The ingredient list is from Mark Bittman’s How to Cook Everything. His overnight recipe can be found here.
We had these for dinner, but they could easily be made quickly enough for a weekend breakfast or brunch.
Quick Yeast Waffles (serves four hungry adults)
2 cups whole milk 8 TB (1 stick) butter 1 tablespoon sugar 1/2 teaspoon salt 1 envelope yeast, active dry or instant 1 1/2 cups all-purpose flour 1/2 … continue reading