Dreams come true when your kids are finally old enough to treat you to a homemade breakfast, especially when the smell of crispy fluffy homemade waffles fills the air. What a special surprise.
Yeast waffles are what my son served us last Sunday morning. He decided to bake waffles that use yeast as a raising agent because he likes them light and airy. With some butter and good maple syrup, you will experience one of the tastiest starts in the day you have had in a long time, especially when one of your kids is the chef. I could hardly wait to take the first bite.
Thanks Nico for a wonderful waffle breakfast, which we hopefully will be treated to many more Sundays.
for the batter:
* 1 3/4 cup (415 ml) milk, at room temperature
* 1/2 cup or 1 stick (114 g) unsalted butter, melted
* 2 1/2 cups (300 g) flour, sifted
* 1 Tablespoon active dry yeast
* 2 large eggs, at room temperature
* 2 teaspoons honey
* 1 teaspoon salt
* butter, melted, for the waffle iron
* maple syrup, butter, fresh fruit, for serving
Combine all the batter ingredients in a bigger bowl until smooth. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature until it becomes very puffy, about 2 hours. You can also prepare the batter the night before and let it sit in the fridge over night.
Heat your waffle iron and brush it with melted butter.
Stir the batter gently, so it deflates before filling it into the hot waffle iron. Fill the iron about 2/3 since the dough will expand and rise while baking. Bake the waffles until crisp and golden. Serve immediately or keep them warm in the oven until serving.
Adapted from foodandwine.com.