Ingredients:

  • 2 cups warm whole milk (110°F/43°C)
  • 2.25 tsp active dry yeast
  • 2 tbsp granulated sugar
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract

Instructions:

  1. Whisk 2.25 tsp active dry yeast and 2 tbsp granulated sugar into 2 cups warm whole milk (110°F).
  2. Let the mixture sit for 10 minutes until a thick, foamy head appears.
  3. Sift 2 cups all purpose flour, 0.5 cup cornstarch, and 0.5 tsp kosher salt into a large bowl.
  4. Whisk the dry ingredients thoroughly until no lumps of cornstarch remain.
  5. Beat 2 large eggs with 1 tbsp vanilla extract and 0.5 cup melted, cooled butter.
  6. Pour the yeast milk mixture into the egg mixture until completely combined and smooth.
  7. Fold the wet ingredients into the dry ingredients gently.
  8. Cover the bowl with plastic wrap and let it rise at room temperature for 1 hour until doubled in size and bubbly.
  9. Preheat your waffle iron to its medium high setting.
  10. Pour roughly 0.5 to 0.75 cups of batter (depending on iron size) into the center.
  11. Cook for 4-5 minutes until the steam stops escaping and the crust is mahogany brown.