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.
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.