Waffle Batter #2

This is my third attempt at making great waffles after receiving a new Belgian waffle maker. This one employs yeast to provide lift to the waffles AND you make it the day before which is a plus in my book. The batter was VERY thick. Almost like a dough. I am going to try upping the milk or something to thin it out so it can spread over the waffle iron more easily. As is, have a spatula handy to spread it over the whole surface of the waffle iron. Also, be sure you have INSTANT yeast.
This batter contains one full stick of butter and made about four Belgian waffles. Do the math.

Ingredients

• 1 ¾ cups whole milk, or low-fat milk, or skim milk
• 8 tbsp unsalted butter, cut into 8 pieces
• 2 cups unbleached all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 ½ tsp instant yeast
• 2 large eggs
• 1 tsp vanilla 

Directions

1. Heat milk and butter in saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. 
2. While melting butter, whisk flour, sugar, salt, and instant yeast in large bowl. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. 
3. In small bowl, whisk eggs and vanilla until combined.  Add egg mixture to batter and whisk until incorporated. 
4. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate 12 to 24 hours.
5. Pre-heat waffle iron and oven to 250 F. Set cooling rack in a baking pan in the oven. 
6. Remove waffle batter from refrigerator when waffle iron is hot.
7. Whisk batter to recombine (batter will deflate). Cook waffles as you normally do adding your usual amount of batter. Smooth across surface using a spatula. My Belgian iron takes between 3/4 and 1 cup. 
8. Once cooked, transfer waffles onto rack in the oven. Let "crisp" for about 5-10 minutes. Cook more waffles during this time and you can serve everyone at the same time.

Hope you enjoy these as much as we did.