Servings: 6 waffles about (7 inches round)
Eat 2 and freeze the rest for another day
1 1/2c. milk (366 g)
6 T. melted butter (85 g)
3 T. maple syrup (59 g)
3/4 tsp. salt
1 tsp. vanilla
2 large eggs
2 c. hard red or hard white flour (280 g)
1 1/2 tsp. instant yeast (5 g)
Heat the milk until it's very hot. Place in a VERY LARGE mixing bowl and add the butter, maple syrup, salt and vanilla. Stir until the butter melts and the mixture has cooled to lukewarm (110 degrees F.)
Add the eggs, flour, and yeast, stirring to combine; it's alright if the mixture isn't smooth. Cover with plastic wrap and let rest at room temperature for 1 hour. The mixture will begin to bubble. Make sure it's a bowl large enough for it to at least double in size.
You can cook the waffles at this point, or refrigerate the batter overnight to have ready to cook in the morning.
Pre-heat the waffle iron. Pour 2/3 to 3/4 cup batter onto the center of the iron. Bake according to the manufactures recommendations. Serve immediately, or keep warm in a 200 degree oven.
Add chocolate chips ...(this is my favorite), nuts, blueberries, even coconut.