Blueberry Yeasted Waffles
Yeasted batter mixed a day ahead and refrigerated 12 to 24 hours, folded with blueberries just before it hits the iron.
Batter must be made 12-24 hours in advance.
Before you start: Step 5 tosses the blueberries with 2 teaspoons of flour that never made the ingredient list — take it from the canister, on top of the 2 cups.
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Ingredients
- 1 ¾ cups milk
- 8 tablespoons butter
- 2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 ½ teaspoons instant yeast
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups frozen blueberries (small ones)
Directions
- Heat milk and butter in a small saucepan over medium-low heat until butter is melted, 3-5 minutes. Cool mixture until warm to the touch.
- Meanwhile, whisk the 2 cups flour, sugar, salt, and yeast in a large bowl to combine. Gradually whisk the warm milk/butter mixture into the flour mixture. Continue to whisk until the batter is smooth.
- In a small bowl, whisk eggs and vanilla until combined, then add the egg mixture to the batter and whisk until incorporated. Scrape down the sides of the bowl with a rubber spatula, cover the bowl with plastic wrap, and refrigerate at least 12-24 hours.
- Heat the waffle iron. Remove the waffle batter from the refrigerator when the waffle iron is hot - the batter will be foamy and doubled in size. Whisk the batter to recombine.
- Toss blueberries with the remaining 2 teaspoons flour in a medium bowl until coated; gently fold the berries into the waffle batter using a rubber spatula.
- Bake waffles according to the directions for the iron. Serve waffles immediately.
Notes
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