Elevate breakfast with these airy, golden waffles featuring signature deep pockets perfect for trapping butter, syrup, or fruit. Yeast leavening delivers superior fluff without eggs in the batter, making it budget friendly and versatile for freezing batches ahead. Ideal for disrupting mundane mornings in true Hill family style.
Heat 1/2 of water to lukewarm (105-110°F). Dissolve yeast in the water with a pinch of sugar; let stand 5-10 minutes until the mixture begins to foam.
Put the flour and salt into a large bowl, stir to blend and reserve.
Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend.
Add the remaining water, milk, melted butter, oil, and vanilla; stir until mixture is smooth.
Stir the liquid mixture into the flour mixture and beat until smooth.
Beat the egg whites until stiff peaks form.
Fold the egg whites gently into the batter.
Let the batter stand for 1 hour, stirring every 15 minutes.
Cook waffles in a preheated waffle iron according to manufacturer's instructions.
Batter doubles easily for family batches; freeze cooked waffles in single layers (toaster reheats perfectly, cutting costs on takeout breakfasts). For innovation, swap ½ cup flour with buckwheat or add ½ teaspoon cinnamon to dry ingredients. In Hattiesburg humidity, rise may quicken—monitor visually. Pairs with local blueberries from prior recipe or Tesla road trip picnics in Jarvis. Troubleshoot flat waffles: check yeast viability or iron temp. Stores 2 days refrigerated; revives in toaster.
10 servings