My 9 year old daughter loves waffles. LOVES them. When she started asking me to make them I just used a box mix we had leftover from a camping trip. Not great, but edible. After the second or third time, I remembered two amazing waffle experiences I had while traveling – sourdough waffles in San Francisco, and Belgium (sugared) waffles in New York. I combined them (sort of!) and the combination is heavenly… I prefer to start it after dinner, double the batch, and let it rise in the fridge overnight. Great for slumber parties and busy weekend mornings.
1 1/2 cups lukewarm milk
6 tablespoons butter, melted
2 tablespoons maple syrup
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons instant yeast
1/2 cup pearl sugar, optional (Swedish is okay, Belgium is better!)
Combine all of the ingredients in a large bowl – the mixture will bubble and grow so make sure your bowl is big enough. Stir to combine; it’s OK if the mixture isn’t perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble.
You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. Preheat your waffle iron, and stir in the pearl sugar. Cook according to the instructions for your waffle maker.
Makes about 4 large waffles. Double or triple for large crowds, or if you want some for the freezer.I