I updated my original waffle recipe, which basically was the recipe that came with my Waring Pro waffle maker.
Makes 4 waffles. Multiply as desired.
- 5.0 oz. all-purpose flour (1 cup)
- 0.217 oz. granulated sugar (1/2 tbsp.)
- 0.065 oz. salt (1/2 tsp.)
- 0.060 oz. instant yeast ("bread machine yeast," 1/2 tsp.)
- 4 oz. water at 70°F
- 8 oz. milk at 70°F
- 2.0 oz. unsalted butter, melted
Mix the flour, salt, yeast and sugar together in a bowl. And the water, milk and melted butter and stir to combine. Let sit for 3 hours at room temperature and then refrigerate overnight.
- 1.9 oz. egg, beaten (1 large)
- 0.100 oz. vanilla extract (1 tsp.)
- 0.030 oz. baking soda (1/8 tsp.)
In the morning, add the egg, vanilla extract, and baking soda. Stir. Making the batter in a large Pyrex measuring cup works great because you can easily pour the batter into the Waring measuring cup instead of trying to scoop it out of a bowl. It greatly reduces waste and mess.
The original recipe included an unusually large amount of yeast. I think it's because they wanted to make the recipe serve six waffles and didn't want to do something like use a half packet of yeast, so they just made it use 1 packet of active dry yeast. I cut the amount in half and the waffles were still light and fluffy. The original recipe also calls for leaving the batter out at room temperature overnight. I thought this was a little dicey for a batter that contains milk, so I modified it to sit for 3 hours at room temperature so the yeast can work, then overnight in the refrigerator.
Freezing and Reheating Waffles
These waffles are very light and airy and kind of fragile. I found this technique to work well for freezing leftover waffles:
After cooking, store the extra waffles on a cooling rack so they won't get soggy on the bottom. Once they're all ready, put them in a 350°F oven for 5 minutes to crisp. I just put the whole sheet pan grid into the oven. The remove from the oven and let cool on the cooling rack.
You can store up to 3 or so waffles in a single gallon zip-lock bag. Separate the waffles with wax paper so they don't freeze together.
Reheat by lightly spraying a sheet pan with spray oil then heating the frozen waffles for 8 minutes at 350°F. You can reheat pre-cooked frozen bacon on the same sheet pan. Pre-cooked frozen link sausage needs to be defrosted first, but then it can go on the sheet pan as well.