classic big waffles

Classic Waffles

melt 3/4 cups of butter in a medium pan, melt till the butter starts foaming almost browning itself for about 5 - 8 min.

this is browned butter which gives the batter a rich flavor

let it cool

whisk wet ingredients:  2 cups of warm whole milk, with 1/2 cup of buttermilk, you may use yogurt instead which i do, 2 tsp sugar, 2 1/4 tsp of active yeast and whisk all of this in a large bowl, 

add 2 cups of flour 1 1/4 tsp of kosher salt in the wet ingredients and fold away the batter will be thick and sticky, add the brown butter and blend.

this mixture will now need to rest cover with plastic wrap and let it sit over night in a cool dry area, such as a basement or even in the fridge for 12 hours.

the next morning beat 2 eggs with 1/2 tsp of baking soda whisk and then add to the rested mixture and fold away,

heat up your waffle iron you may need to spray the pan prior to adding your fist waffle mixture

once the iron is completely hot add 1/4 cup of batter or two big scoops of batter in you waffle iron and cover, cook for about 3.30 to 4 mins or until golden brown

serve with your favorite toppings, butter, syrup fruit and

Enjoy