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YEASTED WAFFLES
Overnight, plus 15 minutes
Waffle iron, hand mixer (recommended for whipping egg whites)
Makes about 16 small waffles, serving 4

10 ounces all-purpose flour
1 tablespoon sugar
1 teaspoon instant yeast
¾ teaspoon salt
1 stick unsalted butter, melted and cooled until warm
2 cups warm milk (whole, low-fat, and skim are all fi ne)
1 teaspoon vanilla extract
2 large eggs, separated

1. The night before your morning wafflepalooza, mix the fl our,
sugar, yeast, and salt in a large bowl. Add the butter and stir until
well combined. Stir in the milk and vanilla, leaving a few lumps;
cover with foil or plastic wrap and leave overnight at room temperature.
2. By the morning, the batter will have developed a creamy head
like a pint of Guinness. Stir in the egg yolks. Whip the egg whites to
stiff peaks and fold gently into the batter with a spatula.
3. Pour an appropriate amount of batter onto a scrupulously
preheated and greased waffle iron. This batter expands more than
most, so err on the side of too little batter. With practice, you’ll be
able to get a fully realized waffle with minimal leakage. Cook 5 minutes
or so, depending on the strength of your waffler.
courtesy: Houghton Mifflin Harcourt