Light and Crispy Yeast Waffles

January 22, 2013

These waffles are crisp on the outside and light and tender on the inside.

2 ¼ c. lukewarm milk (about 80 F)

2 ¼ tsp. active dry yeast

3 T. maple syrup

6 T. butter, melted and cooled slightly

1/2 tsp. salt

1 ½ tsp. vanilla extract

3 large eggs

3 c. all-purpose flour

2 ¼ tsp. baking powder

In a large bowl, stir together milk, yeast, and maple syrup. Let the mixture sit for 5-10 minutes, or until foamy. Stir in remaining ingredients until combined. Cover with plastic wrap, and let rest at room temperature for 30 minutes; the mixture will begin to bubble. Preheat your waffle iron. Spray iron with non-stick cooking spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. Serve immediately, or keep warm in a 200°F oven. Yield about 4 large (4 square) waffles or about 6 Belgian-style waffles.

Nutritions

Calories
709

Sodium
519mg
21% DV

Fat
12g
19% DV

Protein
34g
69% DV

Carbs
110g
37% DV

Fiber
4g
16% DV

Mixed Breakfast