1 1/2 cups lukewarm milk
6 tablespoons butter, melted
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
½ cup granulated sugar
2 ts cinnamon
For Chocolate Ganache:
¼ cup dark chocolate chips
¼ cup semi-sweet chocolate chips
¼ cup heavy cream
To make the waffles:
Combine all ingredients in a large bowl, that leaves room for the mixture to expand. It’s ok if mixture isn’t perfectly smooth.
Cover with plastic wrap and let rest at room temperature for 1 hour, at which point the mixture will have begun to bubble. Either cook the waffles at this point, or refrigerate the batter overnight to cook next day.
When ready to cook, preheat the waffle iron and spray with non-stick spray. Pour ⅔ to ¾ cup batter into the center of the iron and cook according to manufacturer instruction. I find 5 to 6 minutes is usually good.
Serve immediately, or keep warm in a 200°F oven. Serve topped with a generous coating of cinnamon sugar, a drizzle of chocolate ganache, and whipped cream. Ice cream is never a bad idea, either.
To make the chocolate ganache:
Combine all ingredients in a microwave safe bowl. Microwave at 50% or on defrost setting, removing to whisk every 30 seconds for approximately 1:30, or until it is smooth and all the chocolate is melted.