Marion Cunningham's Overnight Yeasted Waffles

I know waffle irons are often lampooned as something that ends up on wedding registries but never gets used, but we use our waffle iron all the time! 

We have a few keeper recipes, but I wanted to branch out and try a new recipe today. This one is brilliant for people like me who never feel motivated enough to make breakfast in the morning. You throw together a quick yeasty batter, let it sit overnight, add a couple more ingredients in the morning, and boom! You have deliciously complex waffles that are crispy on the outside and melt-in-your-mouth tender on the inside. Smitten Kitchen likens them to brioche in waffle form, which is an apt comparison. I loved them. Andrew thought they were too buttery. I encourage you to try them yourself and let me know what you think!

Marion Cunningham's Overnight Yeasted Waffles
(Adapted from Marion Cunningham's Breakfast Book)
  • 2 cups warm milk
  • 1 stick of unsalted butter, melted and cooled to lukewarm
  • 1 tsp table salt
  • 1 tsp granulated sugar
  • 2 cups (250 grams) all-purpose flour
  • 1.5 tsp instant yeast
  • 2 large eggs
  • 1/4 tsp baking soda

  1. The night before you are planning to make your waffles, mix milk, butter, salt, sugar, flour, and yeast in a large bowl (large enough to leave room for rising). If lumps form, whisk them out. 
  2. Cover bowl with plastic wrap and set out on counter overnight. 
  3. The next morning, heat up your waffle iron. Whisk in eggs and baking soda until smooth. 
  4. Coat waffle iron lightly with oil. Ladle in 1/2 to 3/4 cup of batter (depending on size of your waffle iron. Ours was large and used more like 1 1/4 cup of batter). Don't worry, the batter will be thin like pancake batter. Cook according to your waffle maker instructions until crisp. 

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