You raise me up

Home-made waffles for breakfast ceases to be a good idea when you realize that means waking up at 8 on a Sunday. This batter for yeasted waffles can be whipped up the night before and left to rise 12-24 hours in the fridge, making quick work of a delicious project.

Yeasted Waffles

• 1 3/4 cups milk
• 8 tbsp/1 stick/1/2 cup unsalted butter
• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 1/2 tsp instant yeast
• 2 large eggs
• 1 tsp vanilla

1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3-5 minutes. Cool until warm to touch. Meanwhile, whisk flour, sugar, salt and yeast in large bowl to combine. Gradually whisk warm milk-butter mixture into flour mixture until batter is smooth. In small bowl, whisk together eggs and vanilla, and then add to batter and whisk until combined. Cover with plastic wrap and refrigerate overnight.
2. Heat waffle iron according to manufacturer's instructions, remove batter from fridge once iron is hot (batter will have risen-make sure to use LARGE bowl). Whisk batter to recombine and deflate, and bake waffles according to manufacturer's instructions. To hold waffles place on wire rack on top of cookie sheet covered with dishtowel in 200˚ oven.