Our very hospitable neighbors on Prospect Street hosted us last night for New Year's Eve. I wasn't cooking dinner, so I had time to make some yeasted waffle batter before we went out. This morning, I made the lightest and crispiest waffles you can imagine. Here's the recipe:
Yeasted Waffles with Maple-Pomegranate Syrup
For the waffles:
2 cups whole milk, at room temperature
1/2 teaspoon instant or active dry yeast
2 cups unbleached all-purpose flour
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon sugar
1/2 teaspoon salt
2 large eggs, lightly beaten
For the syrup:
1/2 cup pure maple syrup
2 tablespoons pomegranate molasses
1/2 cup pomegranate seeds
1. Make the waffle batter: Combine the milk and yeast in a large mixing bowl, whisking to dissolve yeast if you are using active dry yeast. Stir in the flour, butter, sugar, and salt with a spatula and continue to stir until smooth. Cover the bowl with plastic wrap and let stand at cool room temperature overnight.
2. When you are ready to cook, whisk the eggs into the batter. Heat the waffle iron and spray the grids with with the cooking spray if recommended by the manufacturer. Pour some batter onto the grids and spread it to the edges with a spatula. Cook the waffles until they are golden brown, 4 to 7 minutes depending on your machine.
3. While the waffles are cooking, make the syrup: Stir together the maple syrup and molasses in a microwave-safe measuring cup and microwave on high until hot, 20 to 40 seconds, depending on the strength of your microwave. Stir in the seeds and pour over the waffles.