Belgian Waffles laced with Wild Rice
Renate Bromberg

Pence Lake Photo Studio

1 ¾ cups whole milk
8 tablespoons unsalted butter
2 cups unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 ½ teaspoon instant yeast
2 large eggs
1 teaspoon vanilla extract
1 cup cooked wild rice


Heat milk and butter in small saucepan over medium heat until butter is melted.
Cool mixture until warm to touch.
Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk milk/butter mixture into flour mixture until batter is smooth. Whisk eggs and vanilla until combined and add to batter and mix until incorporated.
Cover bowl with plastic wrap and refrigerate at least 12 and up to 24 hours.

Heat up waffle iron.
Remove batter from refrigerator, add cooked wild rice and stir batter until recombined. Batter will be bubbly at first.

Bake waffles according to manufacturer’s instructions.