Airy, crispy and with a hint of sourdough flavor. Although these waffles require prep the night before, they box out any day-of recipe or prefab waffle mix.
Our friend Annie over at Serious Crust taught us this recipe, and it’s been our staple family waffle ever since.
Ingredients
The Night Before
- ½ cup warm water
- a pinch of sugar
- 1 package (2 ¼ tsp.) dry yeast
- 2 cups whole milk, warmed
- 1 stick (½ cup) unsalted butter, melted and cooled slightly
- 1 tsp. table salt
- 1 tsp. sugar
- 2 cups all-purpose flour
The Morning Of
- 2 large eggs, lightly beaten
- ¼ tsp. baking soda
- Room temperature butter (for serving)
Preparation
The Night Before
Bloom the warm water, pinch of sugar and yeast in a large mixing bowl for 5 minutes.
Add the milk, butter, salt, sugar, and flour, and beat with a hand mixer until well blended and smooth. Cover the bowl with plastic wrap, and let it stand overnight at room temperature.
Set out the unbroken eggs and a stick of butter (for serving) to come up to room temperature overnight.
The Morning Of
Preheat the waffle iron to medium high and grease as needed.
Just before cooking the waffles, add the beaten eggs and baking soda to the batter and stir well. The batter should be thin.
Add an appropriate amount of batter to your waffle iron and cook until golden and crisp. Adjust quantity and cook time based on how the first couple waffles turn out.
Serve hot as they come out.
Walt recommends butter, peanut butter, and real maple syrup. Kylie prefers butter, powdered sugar, fresh seasonal berries, and a lemon wedge squeezed over top.
Attribution
Recipe originally from https://orangette.net/2010/05/you-deserve-a-waffle/ though that page cites either Marion Cunningham or Cooks Illustrated… I dunno, there is a lot of prose on that version that I skip every time. *Shakes fist at Google’s dwell time metrics incentivizing low information density narrative recipes.*