Adapted from Mark Bittman's How to Cook EverythingSift:
2 cups flour
1 TBS sugar
3 TBS malt powder
1/2 teaspoon salt
1/2 teaspoon yeast
Whisk:
1 stick butter, melted
1 teaspoon vanilla extract or bean paste
2 cups whole milk
2 tablespoons whole yogurt
Add wet to dry and mix well. Lightly cover with plastic wrap and let sit at room temperature overnight or at least 6 hours. Use a large bowl...the batter will rise significantly.
Whisk in 2 egg yolks. Gently fold in 2 egg whites, stiffly beaten.
2 comments:
Oh my goodness. While this looks very delicious... it sounds way more challenging than my cooking skill level would allow. :) I am partial to all things waffle and French toast.
With berries, of course.
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