Homemade Waffle

Waffles are not just for breakfast. Caleb Lewis, the co-founder of Press Waffle Co. stops by Good Day to turn homemade waffles into a delicious sandwich.

Homemade Waffle

1 1/2 tablespoons light brown sugar
 1 3/4 teaspoons active dry yeast
 1/3 cup lukewarm water
 2 cups all-purpose flour
 1/2 teaspoon salt
 3 large eggs
 1 teaspoon pure vanilla extract
 2 sticks unsalted butter, melted (about 1 cup), plus more for brushing
 1 cup pearl sugar

In a small bowl, mix the brown sugar and yeast into the lukewarm water and let stand, about 5 minutes. 

Mix the flour with the salt. 

Make a well in the center of the bowl and pour in the yeast mixture. 

Mix at medium speed until shaggy, about 1 minute. 

Add the eggs one at a time, mixing for 20 seconds between each. 

Whisk the vanilla with the 1 cup of melted butter. 

With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky.

Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size (overnight).

Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes.

Preheat a Belgian waffle iron and brush it with melted butter. 

Gently stir the batter to deflate. 

Using about 2 tablespoons of batter for each, cook the waffles according to the manufacturer's directions until they are golden and crisp; brush the waffle iron with melted butter as needed.  

FOR Banana Split:  Golden Liege waffle topped with one whole banana, chocolate drizzle, vanilla ice cream, housemade vanilla whipped cream, and rainbow sprinkles.

LINK: www.presswaffleco.com