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(recipe, Hank Sawtelle)
(Recipe adapted with permission from A Real American Breakfast, by Cheryl Alters Jamison and Bill Jamison)
(Preparation time: Overnight, plus 15 minutes. Makes about 16 small waffles, serving 4.)
Items needed: Waffle iron, hand mixer (recommended for whipping egg whites)
- 10 oz. all-purpose flour
- 1 Tbsp. sugar
- 1 tsp. instant yeast
- ¾ tsp. salt
- 1 stick unsalted butter, melted and cooled until warm
- 2 cups warm milk (whole, low-fat, and skim are all fine)
- 1 tsp. vanilla extract
- 2 large eggs, separated
- 1. The night before your morning wafflepalooza, mix the flour, sugar, yeast, and salt in a large bowl. Add the butter and stir until well combined. Stir in the milk and vanilla, leaving a few lumps; cover with foil or plastic wrap and leave overnight at room temperature.
- 2. By the morning, the batter will have developed a creamy head like a pint of Guinness. Stir in the egg yolks. Whip the egg whites to stiff peaks and fold gently into the batter with a spatula.
- 3. Pour an appropriate amount of batter onto a scrupulously preheated and greased waffle iron. This batter expands more than most, so err on the side of too little batter. With practice, you'll be able to get a fully realized waffle with minimal leakage. Cook 5 minutes or so, depending on the strength of your waffler.