Yeasted Waffles

Motivation
These are my favorite waffles recipe.  They come out crispy on the outside and are soft and fluffy on the inside.  Unlike most waffle recipes they are risen with yeast which means you have to start the night before to give time for the yeast to do its thing (make CO2).  I think it's worth the little extra effort.  Especially since it means you only have to ladle batter into the waffle griddle in the morning while you're still half asleep.  The recipe is originally from Cooks Illustrated (March 2004).  I modified the procedure to remove some of their prescribed hoop-jumping bullshit.

Ingredients
1 3/4 cups Milk
8 tbsp Butter
2 cups Flour
1 tbsp Sugar
1 tsp Salt
1 1/2 tsp Instant Yeast
2 Large Eggs
1 tsp Vanilla Extract


Mise en Place
The night before cut butter into 8 pieces and microwave just enough to melt it.  If there are a few lumps let the heat of the melted butter finish the job.  You want the melted butter to be as close to room temperature as possible, so avoid heating it up more than necessary to melt.

Measure all the dry ingredients into a large bowl and whisk together.  Measure milk,  I usually add vanilla and crack both eggs into the milk measuring cup, then lightly beat them together.  Add warm butter to milk mixture and make sure its cool enough that it won't kill the yeast when added to the dry ingredients.

Mix all the moist ingredients with the dry and stir until smooth.  Cover and place in fridge overnight.

Method
In the morning take out batter and stir it once or twice.  Preheat waffle griddle.  Ladle batter onto hot iron and  cook according to griddle instructions (about 4 minutes for my waffle griddle).  Serve immediately or place in a warm oven.  Hot waffles are the most crisp.