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Wednesday, February 11, 2009
Sheryl's Waffle
The Crispiest Waffle
1 tsp. instant yeast (Not to be confused with active dry yeast. Make sure it says "Instant")
2-1/4 cups flour
2 tbsp. sugar
1/2 tsp. salt
1 stick butter, melted, then cooled
2 cups warm whole milk (about 110 degrees)
2 tsp. vanilla extract
2 eggs, separated
The night before you want yummy waffles:Stir together the dry ingredients: flour, yeast, sugar and salt. Stir the melted butter into the dry ingredients. Stir in the warm milk and vanilla until combined. Cover with plastic wrap (or my favorite, Press 'n Seal, yeah!). Leave overnight out on the counter.The morning you'll eat the yummy waffles:The batter should look frothy. Heat waffle iron as you usually do. Add the egg yolks to the batter. Whip the egg whites to stiff peaks and fold carefully into the batter. This batter will rise a little more than usual, so test out a waffle or two before you really get started. Eet smakelijke!
1 tsp. instant yeast (Not to be confused with active dry yeast. Make sure it says "Instant")
2-1/4 cups flour
2 tbsp. sugar
1/2 tsp. salt
1 stick butter, melted, then cooled
2 cups warm whole milk (about 110 degrees)
2 tsp. vanilla extract
2 eggs, separated
The night before you want yummy waffles:Stir together the dry ingredients: flour, yeast, sugar and salt. Stir the melted butter into the dry ingredients. Stir in the warm milk and vanilla until combined. Cover with plastic wrap (or my favorite, Press 'n Seal, yeah!). Leave overnight out on the counter.The morning you'll eat the yummy waffles:The batter should look frothy. Heat waffle iron as you usually do. Add the egg yolks to the batter. Whip the egg whites to stiff peaks and fold carefully into the batter. This batter will rise a little more than usual, so test out a waffle or two before you really get started. Eet smakelijke!
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