Yes, we have a little waffle king here and yes, we love chocolate waffles and cake waffles, but these waffles are in a totally different category. Dare I say the best tasting waffles ever! The batter calls for a couple of teaspoons of yeast which adds such an amazing artisan bread like flavor. The texture is light and crisp. Everyone was ohhing and ahhing at the table. After Ian polished off two and a half he said "life is good." Even Katie had more than one, which is unheard of. The recipe requires a little bit of advance planning. You do need to mix up the batter the night before, but it doesn't take long at all. The next morning you just add a couple of ingredients and voila it is ready to be made into delicious waffles. Typically when I make waffles I place a platter in a 175 degree oven. As the waffles are done I place them on the platter, so we can eat all together. I found that these waffles didn't hold that well for me. So next time, and there will be a next time I will make a couple and serve them right away.
Run, don't walk to the store and get yourself some yeast and make these waffles for your Saturday morning breakfast, because life is good!
1/2 cup warm water
2 1/4 teaspoons active dry yeast
2 cups skim milk warmed
8 tablespoons unsalted butter melted and cooled slightly
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour (I like unbleached)
2 large eggs, lightly beaten
1/4 teaspoon baking soda
Combine water and yeast in a large mixing bowl and let sit for five minutes. Please make sure you use a large mixing bowl, the batter will rise and you don't want to wake up to a mess on your kitchen counter. Add the milk, butter, salt, sugar, and flour to the bowl. Whisk until blended and smooth. Cover the bowl with plastic wrap and let it sit at room temperature overnight.
Add the eggs and the baking soda right before you are ready to make the waffles to the bowl. Whisk until smooth and well blended. The batter is thin, but don't worry that is the way it should be. Add the batter to your waffle iron according to your manufacturer's directions. Cook until crisp and light brown. Serve immediately.
Source: Barely adapted from Annie Eats