-
1
In a large bowl, whisk the flour, sugar, salt, and yeast to combine. Remember, the batter will rise a bit-so make sure the bowl is large enough to allow a little room to grow.
-
2
In a large bowl (preferably with a spout), whisk the milk, cream, melted butter, and eggs to combine. Gradually pour the mixture into the flour mixture, whisking while you add, until the mixture is thoroughly combined.
-
3
Cover the bowl with plastic wrap and refrigerate for 10 to 12 hours (and no more than 15 hours).
-
4
Plug in your waffle iron and get it nice and hot. Spray it with nonstick spray or brush with melted butter.
-
5
Ladle the batter into the waffle iron and close the iron. Cook until the waffle is golden brown on both sides, 3 to 4 minutes. Work in batches until you've used up all the batter.
-
6
Optional (but worth it!!) extra step: Place the waffles on a rack on a baking sheet and toast in a 350u00b0 F oven for 5 to 10 minutes (you can also do this with the waffles as they come out of the iron, since you're working in batches).
-
7
The waffles are now ready to serve. If you want to make a sundae, break a waffle (or two! No judgement.) into a few pieces in a bowl. Top with a few scoops of ice cream and your favorite toppings. I like caramel sauce, salty marcona almonds, chocolate sprinkles, and a cherry on top.
