Waffles with the addition of yeast and an overnight rise, have a complex flavor that works with any toppings- fruit, compote, whipped cream or just maple syrup. These are so good, even after being frozen.
1. In a small pot over medium heat, add butter melt over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
2. Meanwhile, in a large bowl combine 1/2 cup warm water (80º), yeast and the sugar. Let stand till foamy, about 5 minutes.
3. Add the scaled milk, brown butter, flour and salt to the yeast mixture and whisk well. Cover with plastic wrap and let stand overnight on the the counter.
4. Whisk in the eggs, baking soda and spice of your choice- cinnamon or pumpkin pie spice.
5. Heat the waffle iron. Brush waffle iron with canola oil. Add about 1/2 cup waffle mixture per waffle, cook until golden and crisp. Oil waffle iron between batches as needed.
6. Serve immediately or keep warm in a 200º oven until ready to serve.
LIKE: Better Batter and King Arthur Gluten Free Multi-Purpose Flour. HINT: If using King Arthur Gluten Free Multi-Purpose Flour or a custom blend, you will need to add Xanthan Gum. Cookies/Bar Cookies, Breads, and Pizza use 1 teaspoon of Xanthan Gum for every 1 Cup GF Flour. If using Better Batter, you will need increase the liquid in the recipe by 50%. Add in small amounts until the desired moisture is reached.
OTHER: Brown Rice, Oat, Tapioca, Buckwheat, Almond, Teff, and Sorghum Flour.