Crispy Waffles

Even Easier Crispy Waffles
by Crispy Waffle
2 cups flour
1-1/2 tsp instant yeast
1 stick melted butter
2 cups warm milk (heated to about 110 degrees)
2 eggs
2 tsp vanilla extract
1 tbsp sugar
1/2 tsp salt

The night before:Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk. Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.

The next morning:Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.

Note: Be sure to put the batter in a large container. I stored my in a Rubbermaid container that at least two or three inches of clearance from the batter to the top. I thought that was enough. However, in the morning I found that I had lost 1/3rd of my batter as it expanded, popped open the lid and made a mess on the shelf.