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
- 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.
- Cover bowl with plastic wrap and set out on counter overnight.
- The next morning, heat up your waffle iron. Whisk in eggs and baking soda until smooth.
- 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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