SIMPLE SYRUP MEASUREMENTS RECIPES

Name: Simple Yeasted Waffles
Total time: 1 h
Yield: 8 to 10 waffles
Ingredients: 2 1/4 cups milk; 1 stick (1/2 cup) unsalted butter, cut into cubes, plus more for the waffle iron; 15 grams sugar (1 tablespoon); 5 grams salt (1 teaspoon); 1 package active dry yeast (2 1/4 teaspoons); 240 grams all-purpose flour (2 cups); 90 grams whole wheat flour (3/4 cup), or use all-purpose flour; 2 large eggs; 1/4 teaspoon baking soda

SIMPLE YEASTED WAFFLES RECIPE - NYT COOKING

Simple Yeasted Waffles Recipe - NYT Cooking image

Yeast-risen waffles have a lovely, complex tang that works beautifully with whatever sweet topping you apply – honey, maple syrup, fruit jam. You can make the batter the night before and let it rise in the refrigerator until breakfast time. Or, it will rise at room temperature in a couple of hours, which makes these waffles a good choice for brunch. Like all waffles, these freeze well. Once they cool, pack them in a heavy-duty freezer bag and store in the freezer. Then pop them, still frozen, in a toaster to reheat. Toasted waffles are even crisper than freshly made ones, and make a quick and convenient weekday breakfast.

Provided by Melissa Clark

Total Time 1 hours

Yield 8 to 10 waffles

Number Of Ingredients 9

Ingredients

2 1/4 cups milk
1 stick (1/2 cup) unsalted butter, cut into cubes, plus more for the waffle iron
15 grams sugar (1 tablespoon)
5 grams salt (1 teaspoon)
1 package active dry yeast (2 1/4 teaspoons)
240 grams all-purpose flour (2 cups)
90 grams whole wheat flour (3/4 cup), or use all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Steps:

In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.

Nutrition Facts : @context http//schema.org, Calories 290, UnsaturatedFatContent 4 grams, CarbohydrateContent 34 grams, FatContent 14 grams, FiberContent 1 gram, ProteinContent 8 grams, SaturatedFatContent 8 grams, SodiumContent 291 milligrams, SugarContent 5 grams, TransFatContent 0 grams

SIMPLE YEASTED WAFFLES RECIPE - NYT COOKING

Simple Yeasted Waffles Recipe - NYT Cooking image

Yeast-risen waffles have a lovely, complex tang that works beautifully with whatever sweet topping you apply – honey, maple syrup, fruit jam. You can make the batter the night before and let it rise in the refrigerator until breakfast time. Or, it will rise at room temperature in a couple of hours, which makes these waffles a good choice for brunch. Like all waffles, these freeze well. Once they cool, pack them in a heavy-duty freezer bag and store in the freezer. Then pop them, still frozen, in a toaster to reheat. Toasted waffles are even crisper than freshly made ones, and make a quick and convenient weekday breakfast.

Provided by Melissa Clark

Total Time 1 hours

Yield 8 to 10 waffles

Number Of Ingredients 9

Ingredients

2 1/4 cups milk
1 stick (1/2 cup) unsalted butter, cut into cubes, plus more for the waffle iron
15 grams sugar (1 tablespoon)
5 grams salt (1 teaspoon)
1 package active dry yeast (2 1/4 teaspoons)
240 grams all-purpose flour (2 cups)
90 grams whole wheat flour (3/4 cup), or use all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Steps:

In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.

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