Original Source of Recipe:
Mollie Katzen’s Sunshine Café Cookbook |
Quantities Ingredients
2 c.
|
All-purpose flour
|
1 Tbsp.
|
Sugar
|
2 c.
|
Milk
|
6 Tbsp.
|
Butter, melted
|
1 tsp.
|
Yeast
|
1/2 tsp.
|
Salt
|
Preparation Procedures:
1.
Combine flour, yeast, sugar, and salt. Whisk in milk until blended.
Cover bowl tightly with plastic wrap and let stand overnight at room
temperature. Refrigerate if room temperature is over 70 degrees.
2.
In the morning, or when ready to eat, heat waffle iron. Beat egg and
melted butter into batter; batter will be quite thin. If needed, spray
hot waffle iron with nonstick spray or rub on a little butter with paper
towel or piece of bread.
3. Add just enough batter to cover cooking surface, about 1 1/3 cups for a Belgian waffle.
Yield: Makes 3 to 4 Belgian waffles or 6 to 8 standard waffles.