Categories: breakfast, not tried

Ingredients

• 1/2 cup warm water (105 degrees to 115 degrees F)
• 2 teaspoons sugar
• One 1/4 oz packet active dry yeast
• 2 cups whole milk
• 1 1/3 cups unbleached all-purpose flour
• 2/3 cup whole-wheat flour
• 1/2 teaspoon fine salt
• 6 tablespoons unsalted butter
• 2 large eggs, at room temperature*

Directions

1. *To warm eggs: place whole eggs in a small bowl and fill with hot tap water, wait about 30 seconds, and pour out the water and repeat.

2. Fill a glass measuring cup with hot water; insert an instant read thermometer in the water and add more hot or cold water as necessary until the temperture registers between 105 and 110 degrees. Pour out enough water to end up with 1/2 cup. Stir in the sugar and yeast and set aside until foamy, about 5 minutes.

3. Meanwhile, microwave the milk at high (100%) power for 1 1/2 minutes to warm. Rinse out a large mixing bowl with hot water and wipe dry. Add the milk and yeast mixture. Add the flours and salt and whisk to blend. Cover with plastic and set aside in a warm place until doubled in bulk, about 1 hour.

4. Plug in a Belgian waffle iron. Melt the butter in the microwave and whisk into batter along with the eggs until well blended.

5. When the iron is ready, add about 1/2 cup batter per 4-inch waffle and cook according to the manufacturer’s instructions. Serve the waffles as they are ready.

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