Rice Waffles

Ingredients

Instructions

1. Dissolve 1/2 teaspoon instant yeast and 1/2 teaspoon sugar in 1/2 cup warm water (be sure the water is not too hot or it will kill the yeast). Set aside.
2. Whisk the flour, salt, and remaining tablespoon of sugar in a large bowl.
3. Slowly melt half a stick of butter, allowing it to turn a slight, nut-like brown. Remove from the heat and stir in the milk. When it's cool enough to stick your finger in, add the yeast mixture.
4. Stir the liquids into the flour, mixing well. Cover the bowl with plastic wrap and leave on the counter to rise overnight or about 8 hours.
5. The next morning, stir in an egg and 1/2 teaspoon baking soda. If the batter feels a bit thick, add up to 2 tablespoons more milk.
6. Pour batter into a hot waffle iron: how much batter you use will depend on the size of your iron, but in my old fashioned cast iron waffle iron this recipe makes about 7 waffles.
7. Serve with maple syrup, apple syrup or, in true southern fashion, sorghum. Or simply eat the waffles piping hot, unadorned, with your fingers.

My notes