Yeast Waffle Batter

POOLISH

▪200g or 3/4c water, room temp

▪Instant yeast (small pinch)

▪200g or 1 1/4c AP flour (11.7% protein)

To make your poolish, measure water, yeast, and flour into a high sided glass container. Stir to combine. Allow to sit, covered, at room temp for 12-24 hours.

WAFFLE BATTER:

▪165g or 3/4c butter

▪240g or 1c milk, cold

▪240g or 1c buttermilk

▪400g of poolish (all poolish from the recipe above)

▪5g or 1tsp vanilla

▪1 large egg

▪275g or 2 1/4c AP flour

▪10g or 1 3/4tsp salt

▪35g or 1/3c sugar

▪3g or 3/4tsp baking soda

Preheat small saucepan over high heat and add butter.  Butter should foam and eventually milk solids should form at the bottom and become brown.  At this point, add cold milk and stir to combine.  Add buttermilk and stir.  Add poolish (everything you made 12-24hrs earlier) into a bowl followed by vanilla, egg, and brown butter milk mix.  Whisk to combine.  Add flour, salt, sugar, and baking soda. Whisk to combine, trying to get batter as smooth as possible...there will likely still be some small lumps.  Spray waffle maker with pan spray, add recommended amount of batter to your waffle maker (i’m using about 3/4c), invert waffle maker and cook.  My waffle maker cooks for about 5min. Times may vary depending on your waffle maker.

Top as you like or with Cheesecake Whipped Cream and Berry Compote.

CHEESY CHIVE CRISP HAM WAFFLE (with fried egg) Use batter recipe from above, only OMIT THE VANILLA. To that batter add..

▪225g or 1 1/2c sharp cheddar cheese, shredded

▪225g or 1 1/2c pepperjack cheese, shredded

▪25g or 1/4c minced chives

▪2 pieces of torn up, thick cut ham (per waffle)

▪2 eggs (per waffle)

Fold cheeses and chives into non-vanilla batter to combine.  To make waffles, spray waffle maker with pan spray, add torn up pieces of thick cut ham directly to waffle maker, followed by a scoop of waffle mix, and top with another piece of torn ham.  Cook until done. Top with eggs.