Makes 12 6-inch waffles
This is a classic recipe, dating back at least to Fannie Farmer. When you want waffles for a hot breakfast on a school day, these come together quickly, as all you do in the morning is whisk in eggs, baking soda and vanilla. Because the batter then will keep in the fridge for 2 days, you can also make waffles another morning, or make one for an after-school snack. If you prefer, bake all the waffles at once and freeze them, individually wrapped, to reheat later in a toaster or toaster oven (right on the toaster oven shelf). These are delicious topped with fruit and a touch of syrup. Note: If you warm your milk in the microwave, stop midway and give it a quick stir to evenly distribute the heat.
2 1/2 cups milk, warmed to about 115 degrees (warm to the touch)
2 teaspoons instant yeast, or 1 package active dry yeast
5 tablespoons unsalted butter, melted
3/4 teaspoon fine sea salt, or 1 1/4 teaspoons coarse salt
1 tablespoon granulated sugar
2 cups flour: either 2 cups all-purpose flour, or a mixture of all-purpose and white whole-wheat flour, using no more than 3/4 cup white wheat
2 large eggs
1/4 teaspoon baking soda
1 teaspoon vanilla extract
Additional flavorings (optional): 2 tablespoons minced lemon verbena leaves, or 1/2 teaspoon ground cinnamon and 1 tablespoon minced cinnamon basil leaves, or 1/4 teaspoon almond extract
In a large bowl, whisk together milk, yeast, butter, salt, sugar and flour until very smooth. Cover bowl tightly with plastic wrap. In summer or a warm house, refrigerate overnight; in winter or a cool kitchen, let stand on the counter overnight.
Next day, whisk in eggs, baking soda, vanilla and any additional flavorings. Whisk until smooth. Make waffles immediately or let stand up to 30 minutes.
Heat and grease, if needed, a waffle iron according to manufacturer’s instructions. Be sure to not overfill waffle maker, and cook until waffle iron stops steaming; waffles should be crisp. Serve immediately. Leftover batter may be chilled, tightly covered, for 2 days.
