Belgian-Style Yeast Waffles
Steps
- Whisk 340g of lukewarm milk, 85g of melted butter, 2 tablespoons of maple syrup, ¾ teaspoon of salt, 1 teaspoon of vanilla extract, and 2 large eggs in a large bowl.
- Whisk in 240g of all-purpose flour and 1½ teaspoons of instant yeast. A few small lumps are fine.
- Cover and leave at room temperature for 1 hour, until bubbly and slightly risen.
- Preheat and lightly grease a waffle iron. Add the amount of batter recommended for the iron, spread evenly and close.
- Cook until deep golden and crisp, usually 5-6 minutes in a deep Belgian-style iron. Repeat with the remaining batter. Serve hot with maple syrup.