Life is getting so busy in the mornings. We’re starting to have kids leave at different times and to different places. It’s sad. I’m missing our morning ritual of eating a warm breakfast together. When I can, I still squeeze it in, and this week I loved making these waffles. They worked because I didn’t have much to prep in the morning, and I was craving that moment of starting the day together. Plus, these waffles are really, really delicious. Soft in the middle and crisp on the outside. A new morning delight. I adapted this recipe from Marion Cunningham’s recipe featured in Saveur.

1 (¼-oz.) package active dry yeast or 1/2 c. sourdough starter
2 c. buttermilk
½ c.unsalted butter, melted, plus more for serving
1 t. kosher salt
2 T. sugar
2 c. flour
2 eggs
¼ tsp. baking soda
Maple syrup, for serving

INSTRUCTIONS

1. Dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, and flour; whisk until combined. Cover with plastic wrap; let rest on the counter overnight.

2. Heat a nonstick waffle iron. Whisk baking soda and eggs into batter. Pour ¼ cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup and butter.