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Or make them anytime for an ice cream sundae (my personal favorite way to enjoy a waffle). You can freeze leftover waffles and reheat in the oven or toaster on busy mornings (which is also a great make-ahead option for large groups/brunches)!
Makes about 12 large belgian waffles
- 3cups all-purpose flour
- 2tablespoons granulated sugar
- 3/4teaspoon salt
- 2teaspoons active dry yeast
- 1 1/2cups whole milk
- 1/2cup heavy cream
- 5tablespoons butter, melted
- 3large eggs
- Ice cream, caramel sauce, Marcona almonds, chocolate sprinkles, and cherries if you want to make a sundae (you know you do...)
- In a large bowl, whisk the flour, sugar, salt, and yeast to combine. Remember, the batter will rise a bit—so make sure the bowl is large enough to allow a little room to grow.
- In a large bowl (preferably with a spout), whisk the milk, cream, melted butter, and eggs to combine. Gradually pour the mixture into the flour mixture, whisking while you add, until the mixture is thoroughly combined.
- Cover the bowl with plastic wrap and refrigerate for 10 to 12 hours (and no more than 15 hours).
- Plug in your waffle iron and get it nice and hot. Spray it with nonstick spray or brush with melted butter.
- Ladle the batter into the waffle iron and close the iron. Cook until the waffle is golden brown on both sides, 3 to 4 minutes. Work in batches until you've used up all the batter.
- Optional (but worth it!!) extra step: Place the waffles on a rack on a baking sheet and toast in a 350° F oven for 5 to 10 minutes (you can also do this with the waffles as they come out of the iron, since you're working in batches).
- The waffles are now ready to serve. If you want to make a sundae, break a waffle (or two! No judgement.) into a few pieces in a bowl. Top with a few scoops of ice cream and your favorite toppings. I like caramel sauce, salty marcona almonds, chocolate sprinkles, and a cherry on top.
https://food52.com/recipes/60080-yeast-raised-waffles-and-a-sundae-suggestion
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