Yeasty Waffles

I love my waffle and pancake recipe so I usually don't get all excited about recipes that I come across, but this one for yeasted waffles from Food and Wine's June edition was one I had to try.  There isn't a lot of sugar in it which is nice for a change, it gets it's mild sweetness from the yeast.

What I really loved about this recipe though is that you prepare it the night before and it's all ready to go the next morning.  Brilliant!  I adore waffles on the weekend but sometimes I just want to sit with my coffee and relax rather than make a big breakfast.  It was so nice to plug in the waffle iron and have a steamy hot fluffy waffle on my plate a few minutes later.  Love this and will definitely make again!

Yeasty Waffles
from Jeff Potter via Food and Wine

1 3/4 cups whole milk, at room temperature
1/2 cup unsalted butter, melted, plus more melted butter for the waffle iron
2 1/2 cups sifted all-purpose flour
1 tablespoon active dry yeast (from 2 envelopes)
2 large eggs, at room temperature
2 teaspoons agave nectar or honey
1 teaspoon salt

Syrup, fresh fruit and softened butter, for serving 

In a large bowl, combine the milk, 1/2 cup melted butter, flour, yeast, eggs, agave and salt and whisk until smooth. Cover with plastic wrap and let stand until the batter is very puffy, about 2 hours at room temperature (or refrigerate overnight).

Preheat the oven to 250°. Preheat a waffle iron and brush it with melted butter. Gently stir the batter to deflate it. For each batch, fill the waffle iron about two-thirds full (the batter will spread and rise); brush the waffle iron with melted butter as needed.
Cook the waffles until golden and crisp. Transfer the waffles immediately from the iron to plates, or keep them warm in the oven. Serve the waffles with syrup, fresh fruit and softened butter.

Linked to:
Melt in Your Mouth Monday
These Chicks Cooked
Sweet Tooth Friday