1080 minutes
Crisp and flavorful waffles made with browned butter and an overnight batter for an indulgent breakfast treat.
Unsalted Butter, browned
tablespoons
teaspoons
teaspoons
cups
each
cups
Instant Dry Yeast
teaspoons
teaspoons
as needed
as needed
Lemon Chantilly
cups
Fresh Strawberries, washed and sliced
cups
1. Brown the Butter
Start by melting the butter in a 3-quart stainless steel saucier or saucepan over medium heat. Allow it to cook until it achieves a rich, golden brown color. Promptly remove the pan from the heat and stir in the sugar and salt until they dissolve.
2. Cool and Mix Wet Ingredients
Add the cold milk to cool the mixture slightly before whisking in the cold egg. The goal is to incorporate the egg without cooking it.
3. Combine Dry Ingredients
Sift the flour directly into the mixture, stirring until smooth. Sprinkle in the instant dry yeast and baking soda, then stir to combine.
4. Refrigerate Batter
Cover the batter and refrigerate it for 12 to 18 hours. This long rest period allows the flavors to develop and the yeast to work its magic.
5. Preheat Waffle Iron
Preheat your waffle iron to a medium setting. If your waffle iron requires greasing, lightly brush it with safflower oil to prevent sticking.
6. Cook Waffles
Pour half of the batter into an 8-inch square waffle iron or one-third of the batter if using a 7-inch Belgian waffle iron. Close the lid and cook for 5 to 7 minutes, until the waffles are golden brown but still steaming.
7. Keep Waffles Warm
As you finish each batch, keep the cooked waffles warm in a 200°F (90°C) oven on a rack.
8. Serve Waffles
Serve your waffles immediately with a drizzle of maple syrup. For an extra touch of indulgence, top them with Lemon Chantilly and fresh strawberries.
Add fresh or frozen blueberries and lemon zest to the batter for a fruity twist.
Incorporate mashed bananas and chopped nuts into the batter for a classic flavor combination.
Fold in a cup of chocolate chips into the batter before cooking for a sweet treat.
Omit the sugar and add chopped fresh herbs, such as thyme, rosemary, or chives, to create a savory waffle that can be topped with cheese, smoked salmon, or a poached egg.
Introduce variety with mix-ins or toppings. Consider folding in mini chocolate chips, blueberries, or chopped nuts into the batter. For toppings, think beyond maple syrup; try fruit compotes, whipped mascarpone, or a sprinkle of powdered sugar and a squeeze of fresh lemon juice.
The browning of butter is a crucial step that imparts a rich, nutty flavor to your waffles. Heat the butter slowly, and watch for it to develop a golden-brown color and a toasty aroma. Be careful not to burn it, as this can introduce a bitter taste.
Mix the batter until just combined. Overmixing can lead to the development of gluten, making the waffles tough instead of tender.
Make sure your waffle iron is fully preheated before adding the batter. A properly heated iron ensures immediate cooking upon contact, which helps in achieving a crispy exterior.
Allowing the batter to rest overnight in the refrigerator not only develops the flavors but also gives the flour time to hydrate and the yeast to work. This results in a lighter, more delicate waffle with a complex taste.
Precision is key. Instead of using measuring cups, weigh your ingredients with a kitchen scale to ensure accuracy. This is particularly important for the flour, as too much can result in dense waffles.
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