Waffles require a little more effort than pancakes, but when you’re in the mood, it’s worth it.
For the most Belgian waffle experience, make a yeasted batter (this one starts the night before) then, in the morning, whip the egg whites to stiff peaks and gently fold them into the batter along with the yolks and baking soda.
Overnight Yeast Waffles
makes 8 Belgian waffles; adapted from Marion Cunningham and Joy of Cooking
Ingredients
- ½ cup warm water
- 2¼ teaspoons active-dry or instant yeast
- 1½ cups whole milk
- ½ cup unsalted butter, melted and cooled a bit
- 2 tablespoons sugar or use as little as 1 teaspoon
- 1 teaspoon Kosher salt
- 2 cups all-purpose flour cut 25% with cornstarch if your all-purpose is more of a bread flour (13% protein)
- 2 large eggs, separated
- ¼ teaspoon baking soda
Instructions
Night before:
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Add water to a large mixing bowl (batter will rise to double its original volume), sprinkle in the active-dry yeast, and let stand 5 minutes to proof. (This waiting time is not necessary with instant yeast.)
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Stir in the milk, butter, sugar, salt, and flour. Cover the bowl an let sit out at room temperature overnight.
Morning:
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Heat waffle iron. If you want to serve the waffles all at once, set a rack inside a rimmed sheet pan, put it in a 300°F oven, and as you make the waffles, transfer them here.
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Separate the eggs and whip whites to stiff peaks either by hand or with an electric mixer. Set aside.
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In a small bowl, whisk yolks with baking soda, gently stir into the batter, then fold in the egg whites.
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Brush melted butter on the waffle iron plates, if desired. Scoop batter with a half-cup measuring cup, pour into center of the plates, close the lid, and cook until golden brown and crispy.
On the Chef's Choice 830B waffle iron, I set the doneness to 5 (from 1 to 6) and use the "uniform texture" switch for the most crisp results (versus "crisp outside and moist inside" which seems to steam the crispness right out of the waffle as it rests).
