Overnight Yeast Waffles
Make the batter at night, pour it in the morning: a slow cold rise gives these yeast waffles a tangy depth and an extra-crisp exterior. The best waffles you'll make.
Servings: 6 waffles
Ingredients
- 2 ⅔ cups all-purpose flour 12 oz / 340 grams
- 2 ¼ tsp active dry yeast 1 envelope
- ½ tsp salt
- 2 tbsp granulated sugar
- ½ cup butter melted, plus additional softened butter for cooking
- 2 cups whole milk
- 2 eggs
Instructions
- Place the flour, yeast, salt and sugar into the bowl of a stand mixer fitted with the whisk attachment. Turn on low speed to combine.
- Add the butter, milk and eggs; increase the speed to medium until smooth, about 30 seconds. Cover loosely with plastic wrap and refrigerate overnight.
- The next morning, preheat your waffle iron (medium heat on the stovetop) or electric waffle maker. Use a pastry brush (or a wadded-up piece of paper towel) to scoop up about a teaspoon of soft butter and spread it into all the pockets of the waffle maker.
- Add about 3/4 cup of batter to the centre of the iron and immediately flip it over. Cook until golden brown on both sides (about 5 minutes per side for stovetop — but check frequently; the time is variable with electric machines, so follow your waffle maker's instructions).
Notes
Overnight rise = flavour: The long cold rise develops a tangy, complex flavour and crisp texture you can't rush.
Batter keeps: Make it the night before; pour it straight from the fridge in the morning.
Butter the pockets: Brush soft butter into every pocket for crisp edges and easy release.
Flip stovetop irons: Flipping immediately distributes the batter for an even waffle.
Nutrition
Calories: 430kcal | Carbohydrates: 51g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 250mg | Potassium: 150mg | Fiber: 2g | Sugar: 8g | Vitamin A: 500IU | Calcium: 150mg | Iron: 3mg