Overnight Yeasted Waffles

Makes 8 waffles

2¾    cups reduced-fat milk
12     tablespoons (1½ sticks) unsalted
butter, cubed
3¼    cups unbleached, all-purpose flour
3       tablespoons yellow cornmeal
3       tablespoons granulated sugar
2¼    teaspoons active, dry yeast
1       teaspoon kosher salt
3       large eggs, lightly beaten,
room temperature
1½    teaspoons pure vanilla extract

Nutritional information per waffle:
Calories 429 (45% from fat) • carb. 47g• pro. 10g • fat 21g • sat. fat 12g • chol. 126mg• sod. 207mg • calc. 1120mg • fiber 2g

1. Put the milk and butter in a small saucepan
set over medium-low heat. Once butter has
melted remove and cool until just warm.
2. While the milk and butter are heating,
whisk the dry ingredients together in a large
mixing bowl. Gradually add the warm milk/
butter mixture and whisk until smooth
(Tip: Place the bowl on a damp towel to keep
it stable while adding the milk/butter mixture).
Add the eggs and vanilla extract and whiskuntil combined. Cover with plastic wrap
and refrigerate at least 12 hours and up to
24 hours.
3. Preheat the waffle maker to desired setting.
4. Gently whisk batter to combine again (batter will
deflate). Pour a cup of batter onto the center
of the bottom waffle plate. Close the waffle
maker and turn clockwise to flip. Open the
second waffle plate and add a cup of batter
onto the center of that plate, close and turn
clockwise to flip. When the waffles are ready,
carefully open the waffle maker and remove
baked waffle. Then turn and open the second
waffle plate to remove the second waffle.
Repeat with remaining batter.
5. For best results, serve immediately.