Ingredients

• 1-3/4 cups 2% milk
• 8 tablespoons unsalted butter, cut into 8 pieces
• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1-1/2 teaspoons baker’s yeast
• 2 large eggs
• 1 teaspoon pure almond extract

Preparation

1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to the touch.
2. Meanwhile, whisk flour, sugar, salt and yeast in a large bowl to combine.
3. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth.
4. In a small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated.
5. Scrape down sides of the bowl with a rubber spatula, cover with plastic wrap and refrigerate at least 12 hours and up to 24 hours.
6. When ready to make waffles, heat oven to 200° F to keep waffles warm after cooking. Heat the waffle iron.
7. Remove batter from refrigerator when waffle iron is ready (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate).
8. Use 1/2-cup batter for 7” waffle iron or 1-cup batter for 9” waffle iron.
9. Serve immediately or crisp and keep warm in the oven.

Helpful hints

• Make batter the day before use.
• This recipe has not been tested with nondairy creamer or other milk substitutes.
• For flavor variety use pure vanilla extract or orange extract in place of almond extract.
• Top with fresh berries or a bit of powdered sugar if desired.
• Most waffle mixes or frozen waffles contain over 400 mg sodium and over 180 mg phosphorus for a serving comparable to this recipe. Replacing baking powder with baker’s yeast makes a difference.