Yield: 8 to 10 waffles, depending on your waffle maker
Brown butter and malted milk powder enhance the warm, rich, toasted flavors in these crisp yeast-raised waffles. Make most of the batter ahead, then cover and refrigerate overnight. The next morning, while your waffle iron is heating, simply whisk in a couple of eggs and a dash of baking soda, and these crunchy-on-the- outside, fluffy-on-the-inside waffles will be ready in minutes.
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These turned out very nicely but I have a major issue with how this recipe was posted. I have never used active dry yeast before and just tossing it on warm water does nothing! I wasted 1 oz of yeast (2 tries) before I thought maybe I should google how to make yeast foam. Everyone says you need to feed the yeast with sugar so make sure to add some sugar right after the yeast is put on the water. And give it a quick little stir. Anyways we enjoyed the waffles but it was kind of a pain to make seeing as we grew up making Krusteaz Belgian Waffles and those taste equally amazing. Now that I am older I know making food from scratch usually is and can be better for you, so thanks!
Fabulous recipe! I don't usually care for waffles but I have never had waffles like these. They were crisp on the outside and tender and delicious inside. The browned butter and the malted milk powder made them the most wonderfully flavored waffle I have ever had. They were a hit at a New Year's Day brunch.
Made this recipe last night for Christmas breakfast this morning. These were hands down the best waffles any of us have ever had. Lightly crunchy on the outside and soft on the inside. Delicious with maple syrup, blueberries, and Amish applewood smoked bacon. A keeper!
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