Ingredients Jump to Instructions ↓

  1. 2 cups unbleached all-purpose flour

  2. 1 tablespoon sugar

  3. 1 teaspoon instant fast-acting dry yeast

  4. 3/4 teaspoon salt

  5. 8 tablespoons (1 stick) unsalted butter, melted

  6. 2 cups milk, warmed (not hot)

  7. 1 teaspoon pure vanilla extract

  8. 2 large eggs, separated Unsalted butter, softened Real maple syrup, warmed

Instructions Jump to Ingredients ↑

  1. At least 6 hours and up to the evening before you plan to serve the waffles, stir the flour, sugar, yeast, and salt together in a large bowl. Pour in the melted butter and stir until it disappears. Stir in the milk and vanilla. Cover with plastic wrap and set aside in a warm place overnight. Just before you plan to prepare the waffles, stir the egg yolks in the batter. Beat the egg whites with a mixer until stiff but still glossy. Heat a greased waffle iron. Fold the egg whites into the batter. Cook the waffles one at a time, following the directions from the waffle-iron manufacturer. They should be crisp and brown when done. Serve the waffles individually as they are ready or hold them briefly in a warm oven until all are finished. Accompany them with butter and syrup.


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