Crisp Raised Waffles (Belgian)

The batter must be made 12-24 hours in advance. Make them the night before and it is so quick to have great waffles in a hurry.

• 1 3/4 cups whole, low fat, or skim milk
• 8 T unsalted butter, cut into 8 pieces
• 2 cups unbleached flour
• 1 T sugar
• 1 t salt
• 1 1/2 t instant dry yeast
• 2 large eggs
• 1 t vanilla extract

Heat milk and butter in the microwave until butter melts, but don't boil. Cool mixture until warm to the touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture, continue to whisk until batter is smooth. In a small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 hours and up to 24 hours. (Left over batter can be used another day)

Heat waffle iron and whisk batter to recombine (batter will deflate). This recipe can be used in either a Belgian or a conventional iron. Use one cup of batter for a large 4 square conventional iron.

Jon's Syrup

• 1 cup sugar

• 1 cup whipping cream

• 1 cube butter

• 1/2 t soda

• 1 t vanilla

Place first four ingredients in a large stock pot, because it will raise while simmering. Simmer 10-15 minutes on lowest heat. Then add 1 t vanilla. Keep this syrup in the refrigerator until use. To reheat place container in the microwave on defrost setting to heat it at the slow temp.