Waffle Recipe
I wish I could claim credit for the waffle deliciousness that happens at our home, but it’s actually Mark Bittman’s Overnight Waffles, from How to Cook Everything. The book, and the waffle iron, came with Matt when we moved in together (tho he actually used to make waffles from a mix). Here’s the deal: the night before, mix up: 2 cups flour (all purpose white, or up to 1/2 whole grain/cornmeal), 1/2 tsp instant yeast, 1 tblsp sugar, 1/2 tsp salt. Then add: 2 cups milk (i use 2%), a melted (and cooled if you think ahead, which i never do) stick of butter, and half a tsp of vanilla. Cover and let sit out, at room temperature, overnight.
The next morning, separate 2 eggs. stir the egg yolks into the waffle batter. Whip the whites into soft peaks, and fold into the batter.
ladle into your waffle iron. don’t overcook. enjoy. repeat.