Ingredients
3 cups all-purpose flour
1 cup unsalted butter, melted
½ cup warm milk
4 eggs
2 oz active dry yeast
1½ tbsp granulated sugar
2 tsp vanilla extract
½ tsp salt
cooking spray
2 tbsp pancake syrup, or honey, or maple syrup, per serving
¼ cup unsalted butter, per serving
Preparation
Combine the warm milk, sugar, and yeast in a large bowl. Whisk until the sugar has dissolved. Set aside in a warm area, best if covered with a clean moist towel. Allow the yeast to foam up for roughly 30 minutes.
In a smaller bowl, sift together the flour and salt. Set aside.
Once the yeast foams up, add the eggs, melted butter, and vanilla extract. Whisk until evenly incorporated.
Fold the sifted flour mixture into the wet mixture until evenly incorporated. It will now form a soft dough.
Cover with a damp cloth and set aside in a warm area. Allow the dough to rise and double in size for at least 1 hour.
While waiting, preheat the waffle iron over medium heat and grease with cooking spray
Portion roughly ¾ cup of the wet dough into the waffle iron. Allow to cook on both sides for roughly for 3 to 5 minutes, depending on the manufacturer’s directions.
To assemble, stack roughly 2 to 3 pieces of waffles. Either scoop or pipe the butter atop, then drizzle with pancake syrup. Serve and enjoy!
