Preparation

1. 1. Melt the butter in a small saucepan set over
2. medium-low heat. When the butter is fully
3. melted, whisk in the cold milk. Let mixture
4. cool slightly until just warm.
5. 2. Whisk the dry ingredients together in a large
6. bowl. Gradually add the warm milk-butter
7. mixture, and whisk until smooth. Add the
8. eggs and vanilla, and whisk until mostly
9. smooth (some lumps are okay). Let the
10. batter rest at room temperature for 1 hour,
11. then cover with plastic wrap and refrigerate
12. at least 12 hours and up to 24 hours.
13. 3. Secure the desired waffle plates in the
14. waffle maker. Preheat the waffle maker
15. to the desired setting; a higher setting is
16. recommended for crisp waffles. The waffle
17. maker will beep to indicate it is ready
18. to use.
19. 4. Sprinkle the baking soda over the rested
20. batter and gently whisk to combine
21. (the batter will deflate as it rests). Pour the
22. recommended amount of batter, depending
23. on whether Belgian- or classic-style waffles
24. are being prepared, onto the center of
25. the bottom waffle plate. Top with a heaping
26. ¼ to ⅓ cup of blueberries. Close the waffle
27. maker, but do not lock. The waffle is done
28. when the ready-for-use indicator beeps.
29. Carefully open the waffle maker and remove
30. the baked waffle. Repeat with the remaining
31. batter and blueberries.
32. 5. Waffles are best served straight from
33. the waffle maker, with maple syrup and
34. more blueberries, if desired. (If not being
35. consumed immediately, they can be
36. kept warm on a rack in a single layer
37. in a 200°F oven.)
38. * Deepen the nutty complexity of rye by
39. toasting the flour in a skillet over medium
40. heat for 5 to 7 minutes, stirring often,
41. until fragrant and darkened in color –
42. an optional step.